Lembas Bread is a delicious, mild, and very nutritious traditional delight. It’s made with 100% organic ingredients. The bread is delicious and crunchy, served with a stew or on its own. Lembas is perfect for breakfast or lunch. It is also very easy to prepare and it comes in small pieces. If it is, the bread will fall apart when eaten. Lembas bread is best enjoyed the same day it’s made.
Lembas Bread is sweet and sour and made with honey, eggs, and flour. It is often served as breakfast but it can also be eaten as a snack or dessert. It is very simple to make and you might have all the ingredients in your kitchen right now. The result will be tough honey bread. This lembas bread can be served as a snack or dessert with tea or coffee after dinner.
Lembas Bread is a favorite for many people. It is a short crusty bread that is full of flavor and is absolutely wonderful as a snack. It is versatile, delicious, and an amazing (delicious!) way to use up extra ingredients or process leftovers.
How To Make Lembas Bread
Lembas Bread Recipe is a savory, tasty, and wonderful treat that can be most easily enjoyed hot in the morning. Lembas bread is made with easy-to-find ingredients like milk, Milk, Sliced almonds, and Coconut Flour, so this recipe doesn’t require a lot of time over the course of many weeks. Lembas bread should be too sweet.
Ingredients
- 1 cup Unsalted butter softened
- ⅓ cup Honey
- 2 tablespoons 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 Dried Rosemary finely crumbled/chopped
- Corn starch for rolling
Step By Step Instructions To Make Lembas Bread
Step 1
Combine butter and honey just until combined – do not cream it or overbeat it. Stir in milk until smooth and combined.
Step 2
Whisk together the remaining ingredients in a separate bowl. In a mixing bowl, combine butter, honey, and dry mix. Refrigerate dough for one hour after wrapping it in plastic film.
Step 3
Line baking sheets with parchment paper and preheat the oven to 350 degrees F.
Step 4
Spread corn starch generously on a clean work surface and roll the dough to a thickness of 12 inches. Slice biscuits into 3 inches squares, and place them on prepared baking sheets, leaving 2 inches between them. Each cake can be marked with a shallow “X”.
Step 5
It takes about 15 minutes for the cookies to turn golden. Before serving, allow cakes (biscuits?) to cool completely on cookie sheets.
Step 6
Get fancy by wrapping them in leaves and tying them with twine. Collard greens were used in this recipe.
Conclusion
We hope you enjoyed our article about the lembas bread recipe! This bread is very light and fluffy, and it is best when eaten freshly baked. If you have any other questions or concerns please comment down below. Thank you for reading, we are always excited when one of our posts is able to provide useful information on a topic like this!
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Lembas Bread Recipe
Ingredients
- 1 cup Unsalted butter softened
- ⅓ cup Honey
- 2 tablespoons 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 Dried Rosemary finely crumbled/chopped
- Corn starch for rolling
Instructions
- Combine butter and honey just until combined – do not cream it or overbeat it. Stir in milk until smooth and combined.
- Whisk together the remaining ingredients in a separate bowl. In a mixing bowl, combine butter, honey, and dry mix. Refrigerate dough for one hour after wrapping it in plastic film.
- Line baking sheets with parchment paper and preheat the oven to 350 degrees F.
- Spread corn starch generously on a clean work surface and roll the dough to a thickness of 12 inches. Slice biscuits into 3 inches squares, and place them on prepared baking sheets, leaving 2 inches between them. Each cake can be marked with a shallow "X".
- It takes about 15 minutes for the cookies to turn golden. Before serving, allow cakes (biscuits?) to cool completely on cookie sheets.
- Get fancy by wrapping them in leaves and tying them with twine. Collard greens were used in this recipe.