Lembas (Elven Bread)

From the Lord of the Rings Trilogy by J.R.R Tolkien  

Lembas is a special bread made by the elves in The Lord of the Rings series. Shaped into thin cakes, it's remarkably filling, making it the ideal sustenance for long journeys (or powering through the extended editions of all three films in one epic sitting). Traditionally wrapped in Mallorn leaves, its exact ingredients remain a mystery, but it’s described as brown on the outside, cream-colored on the inside, and tastier than most other fare in Middle-earth. I think of it as a dense, travel-friendly flatbread with a touch of magic. This recipe features delicate floral notes for a subtle, otherworldly touch, while the macadamia nuts add a rich, buttery texture—making these taste both ethereal and satisfying.

Want to make your own? You’ll find a Mallorn leaf template and an alternate recipe here. These would make excellent party hors d’oeuvres—assuming, of course, you’re nerdy enough to throw a Lord of the Rings-themed gathering. Which, let’s be real, you are. And you can totally borrow my elf ears!

Note: Try my other Lembas variation with protein powder in The Geeky Chef Cookbook!

Ingredients

• 3 eggs
• 1 cup honey
• 4 whole kumquats, whole (can substitute 1 teaspoon orange zest and a splash of juice if desired)
• 2 teaspoons orange blossom water 
• 3/4 cup chopped macadamia nuts (fruits of the Mallorn tree)
• ¼ cup unsalted butter, melted (plus more for greasing)
• 2 ¼ cup all-purpose flour (or more as needed, use barley flour if you want to be really accurate)
• ½ teaspoon kosher salt
• 2 to 4 tablespoons milk or water (or as needed to adjust consistency) 
• Banana, lotus, or fig leaves (optional, for presentation)

Directions

 

To Make the Dough:

1. In a food processor or blender, combine the eggs, melted butter, honey, kumquats, orange blossom water (if using), and macadamia nuts. Blend on high for 2–4 minutes until smooth.
2. Add 1 cup of flour and blend until incorporated. If the mixture feels too thick, add 1–2 tablespoons of milk or water to loosen it slightly.
3. Transfer the mixture to a bowl and stir in the remaining flour and salt.

 

For a Flatbread-like Version:

1. Add 2–4 tablespoons of milk or water until the batter reaches the consistency of thick pancake batter.
2. Drop 2-tablespoon portions of the batter onto a preheated and greased pizzelle maker, panini press, or waffle iron. Cook for 30 seconds to 1 minute or until lightly browned and set (the cook time may vary depending on which gadget you are using). Alternatively, generously grease a griddle or griddle pan with butter, heat over medium high heat, and cook for 1–2 minutes per side until golden brown.
3. Let the flatbreads cool before wrapping.

 

For a Soft-Baked Version:

1. Knead in more flour as needed until a soft dough is formed.
2. Scoop 2-tablespoon portions of dough onto a parchment-lined baking sheet, gently flatten them, and bake at 350°F (175°C) for 10–12 minutes, or until golden brown.
3. Let the biscuits set for 5 minutes, then transfer them to a wire rack to cool completely.

 

For an Authentic Presentation:

1. Once cooled, wrap each piece in a softened banana, lotus, or fig leaf (softened with hot water or steam, if necessary), and tie with twine. Alternatively, you can create paper leaves for wrapping.

 

 

Yield: 12-15 Pieces 

This recipe has been reformatted and reworded for better clarity. Some errors have been corrected and minor tweaks have been to the recipe based on feedback. Alternative cooking methods have been added for folks who don't have specific gadgets.