Lembas with hemp flour

“One small bite is enough to fill the stomach of a grown man.”

Well maybe if said man was skinny like Legolas. Flat and squarish in shape, easily wrapped, stacked, bundled, or tucked away in a pocket, Elven waybread – lembas to all you LoTR fans – is most likely enjoying renewed popularity as The Battle of the Five Armies approaches its debut. Split installments of the LotR films have been airing on local tv for the past 4 Sundays, but as Gollum is my witness, I have never thought to make my own lembas until now.

Lembas recipes abound on the web, enough to fill the bellies of entire armies. Here is my version adapted from Middle-earth Recipes, and it goes well with a good rabbit stew. For the next LotR segment this weekend, I’ll be trying a triangular-shaped one here that is said to be based on the original recipe from Tolkien himself.

Lembas with hemp flour
Lembas with hemp flour – makes 4 small or 2 large
1 1/8 cup all-purpose flour
1/8 cup hemp seed flour
1 1/2 teaspoon baking powder
1/4 teaspoon ground cinnamon
a good pinch of salt
1 1/2 ounce cold butter (1/3 stick), cut into pieces
1 tablespoon olive oil
3 tablespoons dark brown sugar
1/3 cup soy milk

1. Preheat the oven to 200°C, fan on.
2. Sift together the all-purpose and hemp flour, the baking powder, cinnamon and salt.
3. Add the cold butter and using your fingers, rub together with the flour to form a crumbly mixture.
4. Add the olive oil and brown sugar; stir to mix well.
5. Pour in the soy milk and stir to combine, adding more milk a teaspoon at a time if the dough is too dry. It should be damp enough to gather into a ball and keep its shape. Wrap in plastic film and refrigerate for 20 minutes.
6. Roll dough into a 6×6-inch square (or divide the dough in half and shape into 2 squares, about 1/2-inch thick). Make an “x” incision from corner to corner.
7. Place on cookie sheet lined with baking parchment and bake for 20-22 minutes until done.

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