“Lembas. Elvish waybread. One small bite is enough to fill the stomach of a grown man.” —Legolas
I am a total LOTR nerd-fan girl. In anticipation of the international release of The Hobbit: Desolation of Smaug, I baked up some real life Lembas bread to sustain me through a LOTR marathon.
This vegan waybread recipe is a little different than the others I found while doing some research. Most versions seemed to be based on a classic shortbread, which while tasty, did not seem magical enough to me. I mean, if it’s going to fill your belly with just one teeny tiny bite like Legolas nibbles in the movie, there needs to be a few superfood ingredients! Am I right? You could substitute a combination of different nuts or seeds, add dried fruit, use applesauce to make the recipe oil-free and work with whatever type of flour suits your fancy. This recipe is very flexible.
The result is a delicious breakfast-bar-sort-of-like-a-healthy-pop-tart thing. If you don’t reside in Midde earth, you may need to eat more than just one bite.
Are there any foods from other movies that you wish existed in real life? Leave me a comment 🙂
Note: Some people have had issues with the dough being too sticky. Please read the comment section below to see how you can tweak the recipe so that the dough will come together.
- 2 cups Bob's Red Mill gluten-free baking mix (or all-purpose flour)
- 1 ripe banana, mashed
- ¼ cup organic coconut oil
- ½ cup maple syrup
- 2T white chia seeds plus 6T water
- pinch of sea salt
- non-poisonous leaves(I used Hawaiian Ti leaves but you could also use collard greens)
- hemp twine
- Mix chia and water,set aside for 5 minutes until it forms a gel.
- Add mashed banana, coconut oil, maple syrup, the chia gel and a pinch of salt to a large mixing bowl.
- Gently mix in flour. Do not over mix or your Lembas will be tough.
- Form the dough into a ball and refrigerate for one hour before rolling out.
- Flour your rolling pin and work surface.
- Roll dough ¼ thick and cut into squares with a cookie cutter.
- Use the blunt edge of a knife or spatula to mark an “X” on the top of each square.
- Do not cut all the way through. This “X’ will prevent the dough from rising an dbecoming misshapen.
- Bake at 350F for 25 minutes.
- Wrap in leaves and secure with twine.
- Store in an airtight container in the fridge for up to 3 days
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