Read my Summer 2017 Issue:


In a large bowl mix amaranth, ground flaxseeds, almond flour, lima beans, and psyllium husks.  Stir in the oil and enough water to make a smooth dough. Add water just a little at a time so the mixture doesn’t become runny.  Season with salt.  Place the corn husks on the counter. Divide the mixture evenly, place in the middle of each leaf, and sprinkle with coconut sugar.  Wrap husks tightly around the dough, and tie the bundles with the raffia on each side to secure.  If you desire, dip the bundles into water colored with hibiscus flowers, giving the tamales a beautiful pink color.  Cook the tamales in a bamboo steamer over a large pot of boiling water for 45 minutes.  Place on a plate, carefully open, and top with pomegranate seeds and honey.                                   

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