Preparation

The Aztecs called these zoale or tzoalli—amaranth cakes that played a central role in religious festivals. Spanish conquistadors banned amaranth cultivation precisely because of its ceremonial importance, nearly erasing this ancient grain from history. Today, we can resurrect this pre-Columbian recipe without the ritual sacrifice.

Forming the Sacred Cakes

1. If you haven't pre-popped your amaranth, heat a dry pot over high heat and add 1 tablespoon of amaranth seeds at a time, stirring constantly until they pop like tiny popcorn. Repeat until you have 3 cups popped.
2. In a large bowl, combine the popped amaranth, ground pumpkin seeds, and dried cherries.
3. In a small saucepan, warm the honey and agave syrup over low heat until just fluid, about 2 minutes.
4. Remove from heat and stir in the vanilla and salt.
5. Add the soaked chia seeds (they should be gelatinous) to the honey mixture, then pour everything over the amaranth mixture.
6. Stir vigorously with a wooden spoon until everything is well coated and sticky.
7. Oil your hands and press the mixture firmly into small rectangles or traditional skull shapes, about 1/2-inch thick.
8. Let the cakes dry at room temperature for at least 4 hours, or until firm.

The result is chewy, nutty, and satisfying—a protein-rich cake that sustained warriors and priests. Each bite connects you to a civilization that understood nutrition long before modern science gave us the vocabulary.