Lembas Bread

4.73 from 36 votes

You don’t need to be a Tolkien Fan to enjoy this Gluten-Free Lembas Recipe... but if you are, all the nerding out in the commentary will make more sense!

Prep Time15

Cook Time15

Chilling / Cooling Time1 5

Total Time1 35

Course: Snack

Cuisine: elvish, Gluten-free

Servings: 3" biscuits

Calories: 323kcal

Author: Marie Porter

Equipment

2 Baking Sheets
Parchment Paper

Ingredients

1 cup Unsalted butter softened
⅓ cup Honey
2 tablespoon Milk Or unsweetened almond milk
½ cup Masa Flour
½ cup Gluten-free oat flour Or Sorghum flour
½ cup Vanilla protein powder*
½ cup Sliced almonds
½ cup Thinly sliced dried apricots
¼ cup Coconut Flour
¼ cup Ground flax seed flax meal
1 tablespoon Tapioca Starch/Flour
1 teaspoon Baking Powder
1 teaspoon Xanthan Gum
½ teaspoon Salt
¾ teaspoon Cardamom
¼ teaspoon Dried Rosemary finely crumbled/chopped
Corn starch for rolling

Instructions

Mix butter and honey together just until combined – do not cream it or over beat it. Add milk, gently mix until combined and smooth
In a separate bowl, whisk together remaining ingredients. Add dry mix to butter and honey, mix until combined. Wrap dough in plastic film, chill for 1 hour.
Preheat the oven to 350 degrees F, line baking sheets with parchment paper.
Generously sprinkle clean work surface with corn starch, roll dough to ½″ thick. Cut into 3″ squares, and carefully transfer biscuits to prepared baking sheets, leaving 2″ between each. Cut a shallow “X” into each cake, if desired.
Bake for about 15 minutes, or until lightly golden. Allow cakes (biscuits?) to cool on cookie sheets for at least 5 minutes before moving, cool completely before serving.
If you want to get fancy with it, wrap them in leaves, and tie with twine. (I used collard greens).

Notes

* Choose your protein powder wisely! If it's something you don't like to drink, it'll make the bread taste weird.

Nutrition