The most visually unappealing breakfast to date! hahaha
I have never had a sweet tamale before, it was good but I think next time I will try a better fruit to flavor it with, like pineapple.
Cherry Hazelnut Tamales
12 corn husks
2-15 0z cans dark sweet cherries, drained and rinsed
1 1/2 cup masa harina
1/2 cup organic brown sugar
2 tbl vegetable shortening
2 tbl earth balance vegan butter, softened
1 tsp baking powder
1 tsp cinnamon
pinch of cloves
pinch of salt
1/2 cup hazelnuts, toasted and chopped
1 tbl organic sugar
Soak the corn husks in warm water for 10 minutes. Set aside.
Blend one can of cherries completely into a puree.
Cream together the masa, brown sugar and 1 cup of cherry puree. Add water to complete a cup of liquid if you need more. Add the shortening and butter, one tablespoon at a time. Add the baking powder, cinnamon, cloves and salt and mix into a stiff dough.
Combine the remaining can of whole cherries with 1 tbl of sugar and let sit.
Prepare a steamer.
With the wide end towards you, lay the corn husk down flat and press a spoonful of masa dough down flat, shaping a rectangle, leaving a 1/4-1/2 inch barrier around all the edges (depending on how big your husks are) Press a sprinkling of hazelnuts in the masa and put 5-6 cherries on top. Fold the husk sides in and roll up like a burrito. Place the tamales on your steamer rack, seam
side down. Steam for 25 minutes or until hard when pressed.
Unwrap and serve warm.
1/2 cup organic light brown sugar
1/2 cup ap flour
3/4 cup old-fashioned rolled oats
pinch of cinnamon
pinch of salt
1/4 cup earth balance vegan butter, cold and cubed
Preheat the oven to 350.
Combine the sugar, flour, oats, cinnamon and salt. Crumble in the butter until they are pea sized and shape into clumps. Lay in a single layer on a baking sheet and bake the clusters for 15 minutes.
2 cups non-dairy vanilla yogurt (soy or coconut)
1/2 tsp almond extract
1/4 tsp vanilla extract
Combine all of the ingredients and chill until ready to serve.