Amaranth Day Of The Dead Skulls

The recipe was featured in the fall issue of Edible Marin.  Given we have several pages of information on the traditional sugar skull we though a healthy version may be of interest.
Recipe By: Chef Luis Lagos
  • PrepN/A |
  • TotalN/A |
  • Serves10 medium (3") skulls


    • 1 pound popped quinoa or popped amaranth (amaranth cereal)
    • 1 pound honey
    • 1/2 cup of sugar
    • 1 cup of water
    • 10 skull molds


You should be able to purchase quinoa and amaranth which has already been popped in local markets, especially Hispanic specialty markets. If not, you can pop the grains yourself using a dry pan–like popcorn. Be sure to pop only a single layer of the grains at a time so they do not burn.

In a saucepan, heat the sugar, honey and water and bring to a boil. Add the popped amaranth or quinoa and mix with a spoon to make a paste.

Spoon the paste into the skull molds and press down to fill completely. Remove the skulls from the molds when they have cooled and feel set. Add eyes to your skulls using black sesame seeds or raisins, if desired.
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