Gluten-Free Lembas Recipe

With just a few short days til TheOneRing.Net‘s “One Last Party”, I decided that it was finally time to develop my own Lembas recipe. I think it would be fun to bring it along on our journey (along with our Miruvor!): Cheaper than airport food, healthier – especially in light of the travel, looong hours, etc we are about to subject ourselves to – and, you know.. themeatic. Also, it involved creative problem solving, so a good way to keep me distracted while waiting!

The facts are these…

Lembas is a type of Elvish bread / cake / biscuit from Tolkien’s writings. First made by Yavanna from a special Elvish corn, it was nutritious, and known to be ridiculously sustaining – that “One small bite will fill the stomach of a grown man”, etc. It’s generally theorized that Lembas was based on hard tack – a very dry and bland bread product used for military rations and some traditional Newfoundland cooking.

“”Eat little at a time, and only at need. For these things are given to serve you when all else fails. The cakes will keep sweet for many many days, if they are unbroken and left in their leaf-wrappings, as we have brought them. One will keep a traveler on his feet for a day of long labour, even if he be one of the tall men of Minas Tirith.” – Fellowship of the Rings

“The food was mostly in the form of very thin cakes, made of meal that was baked a light brown on the outside, and inside was the colour of cream.” – Fellowship of the Ring

In the movies, Lembas was shown to be a crumbly white biscuit type food. Apparently they used an unsweetened shortbread that tasted awful. They were presented wrapped in leaves, and tied up with twine.

Tolkien has said that they contain honey, and the “fruit of the Mallorn tree”, which was described as ” Its fruit was a nut with a silver shale” in Unfinished Tales.

Oh, and as one other challenge to this little exercise? Half of our little fellowship is allergic to gluten.

So.. lots of random information to work with, in addition to my own assumptions… and nutritional goals for the finished product.

To me, I picture this as a sweet thing, but not a DESSERT thing. They straight up mention its sweetness, afterall. I picture some of the sweetness coming from the (canon!) honey, but also from dried fruit, which would contribute to the nutrition of it. I think dried apples would work best given the colour description of the interior, but I think apricots are more in line with the complexity of flavour I’m picturing. I decided that there should be a small amount of spice for complexity, and a pinch of herbs to bring it back from being too desserty. In terms of “fruit of the mallorn tree”, I am choosing to interpret that as almonds.

Now, in terms of the nutritious / sustenance properties of Lembas… I wouldn’t have used white flour even if we weren’t working around gluten issues. There’s just no real nutrition there. I decided to use a small amount of masa flour, due to the original Lembas being corn based. Because I have no elven magical corn, it’ll have to do 🙂 Also, I’m supplementing it with protein powder and ground flax to contribute to nutrition. Non-magical, non-valar corn is only slightly more nutritious than wheat flour, after all.

Gluten-Free Lembas
Makes about 8 3″ Lembas biscuits

1 cup butter, softened
1/3 cup honey
2 Tbsp milk
1/2 cup masa flour
1/2 cup gluten-free oat flour (can use millet instead)
1/2 cup vanilla protein powder*
1/2 cup Sliced almonds
1/2 cup Thinly sliced dried apricots
1/4 cup coconut flour
1/4 cup Ground flax seed (flax meal)
1 Tbsp tapioca starch
1 tsp baking powder
1 tsp xanthan gum
1/2 teaspoon salt
3/4 tsp Cardamom
1/4 Rosemary, finely crumbled/chopped

corn starch, for rolling

Mix butter and honey together just until combined – do not cream it or over beat it. Add milk, gently mix until combined amd 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 1/2″ 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). Oh, and be sure to “like” our Facebook page to see all of the crazy photos we’ll take when out in LA! Marie Porter, Cosplay Costumer!

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

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Miruvor Recipe

Well, this is fun. As I started to blog this recipe, I realized that I probably need an “Elvish” category. 🙂 I nested it under my Ethnic Foods category, LOL!

Anyway. A couple months ago, I started work on a recipe for as-legit-as-possible Miruvor. I’d seen recipes out there for cocktails called Miruvor, but nothing that seemed really canon. So…

Miruvor (or MiruvĂłrĂ«) is an elvish drink, from Tolkien’s writings. “Miruvor” was mentioned in the Lord of the Rings trilogy, as “Cordial of Imladris”. Made by the Rivendell elves, its purpose in the stories is to revive those who drink it… sort of an elvish energy drink.

“As soon as Frodo had swallowed a little of the warm and fragrant liquor he felt a new strength of heart, and the heavy drowsiness left his limbs. The others also revived and found fresh hope and vigor.” – Fellowship of the Ring

Elrond gave it to Gandalf, who shared it with the Fellowship – in small doses – explaining it to be precious.

Miruvor was based, in-world, on MiruvĂłrĂ« – a drink created and imbibed by the Valar, in Valinor. MiruvĂłrĂ« was made from flowers grown in Yavanna’s gardens, and has been referred to as “A kind of nectar” by Tolkien, and as a sweet mead by Galadriel. So, enough information to use and build on, but still fairly vague.

While my *serious* Miruvor is indeed a mead recipe, next week’s “One Last Party” seemed like an ideal occasion to break out a bottle of Miruvor… but my brewing batch will not be ready for several more months. I decided to do a “quick” version: liqueur, rather than mead. So… Miruvor, rather than MiruvĂłrĂ«. As with the in-world beverages, my Miruvor will similarly be inspired by my upcoming MiruvĂłrĂ« 🙂

So, as I do not personally have access to flowers from Yavanna’s gardens in Valinor – and because pretty much no information was ever created in terms of the actual FLAVOUR of said flowers, I had to get imaginative. In my mind, it would be a light floral flavour, almost fruity. I didn’t picture it as anything heavy, like rose or lavender, for instance.

In running through my knowledge of edible flowers that were also readily accessible, and deciding whether any were suitable as what I was picturing, it hit me: ELDERFLOWERS. Not only is their flavour pretty much exactly what I was picturing, the name is perfect. Elder flowers… Eldar flowers!

Ok, yeah, Rivendell elves aren’t technically “Eldar” elves, but Elrond WAS captured and raised by Maedhros and Maglor, who WERE Noldor, and therefore “Eldar”, so … Whatever, it’s headcanon now. Elderflowers = elvish.

For this recipe, I decided to use elderflower syrup, as it’s available year round and just a few clicks away on Amazon. You can use IKEA’s Elderflower syrup for a budget version, but I find the D’Arbo White Elderflower Syrup to be vastly superior in taste. Plus, you know… it’s SUPPOSED to be a precious drink, go ahead and spend the extra money to get the really good stuff!

Miruvor

500 ml Elderflower syrup (IKEA or D’Arbo)
1/2 cup honey
1/2 cup water
Peel of 1/2 lemon
peel of 1 orange
1 vanilla bean, split
Pinch salt
2-3 cups (500-750 ml) GOOD vodka

In a large pot, combine Elderflower syrup, honey, water, citrus peels, vanilla bean, and salt, whisking until well combined. Bring JUST to a boil, reduce heat, and simmer for 10 minutes. Remove from heat and allow to cool to room temperature.

Stir about 2 cups of vodka into the cooled syrup mixture, and taste. Continue adding vodka, to taste, until desired flavour / alcohol level is reached.

Strain through fine cheesecloth or a coffee filter, discarding peels. Funnel into clean wine or liqueur bottles.

After bottling, you should let it age for about a week in a cool place before drinking it – IF you have that kind of patience! Aging results in a smoother, more mellow flavor.