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4.6 of 5 (9)
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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 234.3
  • Total Fat: 9.8 g
  • Cholesterol: 26.2 mg
  • Sodium: 218.9 mg
  • Total Carbs: 35.3 g
  • Dietary Fiber: 1.0 g
  • Protein: 4.0 g

View full nutritional breakdown of Lembas Bread calories by ingredient
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Lembas Bread


Lembas Bread

Introduction

Elvish Bread. One small bite is enough to fill a grown man! Elvish Bread. One small bite is enough to fill a grown man!
Number of Servings: 10

Ingredients

    2 1/2 cups of flour
    1 tablespoon of baking powder
    1/4 teaspoon of salt
    8 tablespoons of cold butter (1 stick)
    1/3 cup of brown sugar
    1 teaspoon of cinnamon
    1/2 teaspoon maple syrup/honey
    2/3 cup of milk/heavy cream (or more, if necessary)
    1/2 teaspoon of vanilla

Directions

1) Preheat oven to 220 degrees Celcius (425 degrees Fahrenheit).
2) Mix the flour, baking powder and salt into a large bowl.
3) Add the butter and mix with a fork or a pastry cutter until the mixture resembles fine granules.
4) Add the sugar and cinnamon, and mix them thoroughly into the mixture.
5) Add the milk/cream and vanilla and stir them in with a fork until a nice, thick dough forms.
6) Roll the dough out about 1/2 in thickness.
7) Cut out 3-inch squares and transfer the dough to a cookie sheet.
8) Criss-cross (DO NOT cut all the way) each square from corner-to-corner with a knife.
9) Bake for about 12 minutes or more (depending on the thickness of the bread) until it is set and lightly golden.

(the recipe makes about 10-12 pieces of lembas)

nutrition information is using honey, milk, and 10 pieces of lembas






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Member Ratings For This Recipe

  • These were really excellent. The texture was perfect, very light, unlike the heavy lembas that many other recipes yield.

    I made them twice: one according to the directions and once with modifications. I added 1/4 cup of ground macadamia nuts, doubled the amount of honey, and added 10 chopped dat - 1/22/14

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  • Hi!I'm French, so I had to convert the ingredients units. And I'm not a great cook too, but the result is very good!However, could you please help me? The baking powder didn't "work" and I couldn't put the whole milk otherwise it would have been too sticky. So it's more like a biscuit than a bread. - 11/1/13

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  • Doubled the honey, added it in step five. I think this would do well with the addition of dates or dried currants.
    - 5/19/13

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  • The dough came out kind of sticky, so I had trouble getting it into square shapes, and I ended up just dropping the dough onto the pan. But they turned out fantastic! Smells like a cookie, tastes like a shortbread, and my family loves them! I did have to use quite a bit more milk/heavy cream though. - 2/3/13

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  • This photo is NOT Lembas. Looks more like the yeast bread, Barbari. Lembas is a rectangular scone/shortbread with a diagonal cross cut in top. See photos to right of nutritional info for accurate photos. This recipe is fluffy on inside crusty on outside. Will need to use at least 1 cup of liquid. - 1/19/13

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  • Yum! These kind of resemble a scone in taste and texture. And as far as the honey not being part of the instructions list, just add it when you add the cream/milk. I did have to add twice the amount of cream this calls for, but it turned out perfect. Next time I might add more honey though. - 12/18/12

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  • @ Candy Violence: Why can't you have Lembas without Honey? Neither Tolkien nor the movies ever said anything about honey and Lembas except when Gimli compared them to Beorn's Honey Cakes. - 9/11/12

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  • Good
    0 of 1 people found this review helpful
    This would be awesome, except, oh wait, there's no honey included in the actual instructions portion of the recipe. You can't have lembas bread without honey. I'm pretty annoyed at this, actually. - 7/1/11

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  • My friends and I are having a LOTR marathon tomorrow and I wanted to find a quick recipe for lembas bread-- this one is so easy and it turned out wonderful!! It's one of the very few recipes I found that actually calls for honey... - 7/29/10

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