tag:blogger.com,1999:blog-7552783300752163646.post807151564319549284..comments2024-03-27T09:09:18.183-04:00Comments on The Wasted Lands: Lembas - Elvish Waybread: a real-world recipeThe Grey Elfhttp://www.blogger.com/profile/14696474020129732936noreply@blogger.comBlogger43125tag:blogger.com,1999:blog-7552783300752163646.post-59975906429378117922023-03-06T01:04:44.055-05:002023-03-06T01:04:44.055-05:00Pearl, from 2023 here! I've searched for 6 dec...Pearl, from 2023 here! I've searched for 6 decades for a relatable lembas recipe...and for decades have seen mostly cakes, biscuits and cookies that only vaguely resemble what I understand lembas/waybread to be: a nutrient rich, somewhat dense, filling, flavourful hardtack type "bread" that falls somewhere between crisp, crunch and hard!<br /><br />I reckon I've finally found the best base recipe and suggestions here in this post AND comments...and it's only taken me 63 years!!!<br /><br />Thanks ever so much, ALL of you!!Mind Adrifthttps://www.blogger.com/profile/13188309381059856815noreply@blogger.comtag:blogger.com,1999:blog-7552783300752163646.post-22190138114475269052021-10-10T10:58:44.759-04:002021-10-10T10:58:44.759-04:00appreciate your comment, even. appreciate your comment, even. The Grey Elfhttps://www.blogger.com/profile/14696474020129732936noreply@blogger.comtag:blogger.com,1999:blog-7552783300752163646.post-38703191025968214642021-10-10T10:58:30.000-04:002021-10-10T10:58:30.000-04:00Actually I do still read this, and I appreciae you...Actually I do still read this, and I appreciae your comment! The Grey Elfhttps://www.blogger.com/profile/14696474020129732936noreply@blogger.comtag:blogger.com,1999:blog-7552783300752163646.post-23403248962483282692021-09-21T21:33:41.004-04:002021-09-21T21:33:41.004-04:00I'm guessing you don't still look at this ...I'm guessing you don't still look at this but I decided to start a fantasy baking project during lockdown and wanted to thank you for this recipe and the discussion which were both great inspiration.<br /><br />I used an equal mix of whole-grain spelt flour (fairly ancient & slightly lower GI than white) and half ground almonds as well as replacing the chopped apple and nuts with 2 tablespoons each of (unsweetened) apple, and chestnut purees. Made for a softer dough and thus a more cake-like consistency than is probably accurate but they were very tasty and lasted more than two weeks sealed in a bees-wax wrap :)RoseRedhttps://www.blogger.com/profile/13561879693923836861noreply@blogger.comtag:blogger.com,1999:blog-7552783300752163646.post-56524637086336675112021-06-24T14:45:40.494-04:002021-06-24T14:45:40.494-04:00Found out that Mallorn trees were inspired by beec...Found out that Mallorn trees were inspired by beech trees, and whaddaya know, beech nuts are edible (just don't eat large quantities of raw nuts). Maybe beech nut ground into the flour might help, and maybe even be the most authentic part?Duke_Nukemhttps://www.blogger.com/profile/11446592420222359420noreply@blogger.comtag:blogger.com,1999:blog-7552783300752163646.post-86422768265723739062020-07-30T18:29:31.161-04:002020-07-30T18:29:31.161-04:00I haven't tested it in detali (ie. to see how ...I haven't tested it in detali (ie. to see how long it takes for it to go bad), but I have kept it for a good week in a tupperware container with no issuesThe Grey Elfhttps://www.blogger.com/profile/14696474020129732936noreply@blogger.comtag:blogger.com,1999:blog-7552783300752163646.post-19612825620836205582020-07-26T02:42:21.294-04:002020-07-26T02:42:21.294-04:00Just wondering, since someone has almost certainly...Just wondering, since someone has almost certainly tested this: how long does this keep at room temperature if it's in an airtight container?Estel Talroval / Theophilus Balsamonhttps://www.blogger.com/profile/11197224825565985845noreply@blogger.comtag:blogger.com,1999:blog-7552783300752163646.post-34831570872944204562020-07-26T01:53:35.200-04:002020-07-26T01:53:35.200-04:00One thing my historical re-enactment mentors taugh...One thing my historical re-enactment mentors taught me was that while cane sugar is not native to Europe, what was used more often was beet sugar. I haven't had access to it to try, but they tell me it tastes a but different to cane sugar, and it's normally distilled as a liquid. I think that's what a Renaissance-era sugar loaf was made from. Brown sugar is probably the closest in common use now.Estel Talroval / Theophilus Balsamonhttps://www.blogger.com/profile/11197224825565985845noreply@blogger.comtag:blogger.com,1999:blog-7552783300752163646.post-1277856765055203652019-03-05T19:37:50.924-05:002019-03-05T19:37:50.924-05:00Oddly, it's not just me. There are recipes all...Oddly, it's not just me. There are recipes all over the Web that cite it as containing the fruit of the mallorn tree, quotes and all. It has to be out there somewhere. That being said, I've recently found quotes that may indicate that lembas does, in fact, use corn in the traditional sense of the world. The corn is described as having yellow ears that are harvested without scythe or blade, and white stalks. That certainly sounds like, you know, corn. The Grey Elfhttps://www.blogger.com/profile/14696474020129732936noreply@blogger.comtag:blogger.com,1999:blog-7552783300752163646.post-21262546833981312502019-03-05T19:22:16.828-05:002019-03-05T19:22:16.828-05:00I cannot remember for the life of me where I read ...I cannot remember for the life of me where I read it. I know I did somewhere; I just can't recall (or find) where. Still, it's clearly stated that lembas is wrapped in Mallorn leaves, and Samwise is given a mallorn fruit at one point (which is where it's described). It would stand to reason that if it's wrapped in the leaves, the nut is also use in it. As for honey, it's stated to have a taste reminiscent of (but better than) the honey-cakes of the Beornings. So again, it stands to reason that it has honey in it. The Grey Elfhttps://www.blogger.com/profile/14696474020129732936noreply@blogger.comtag:blogger.com,1999:blog-7552783300752163646.post-40356082476693549692017-06-07T12:41:11.533-04:002017-06-07T12:41:11.533-04:00I was wondering about that too. Everything else is...I was wondering about that too. Everything else is from the source, but idk about the fruit part?Anonymoushttps://www.blogger.com/profile/13188923153116970309noreply@blogger.comtag:blogger.com,1999:blog-7552783300752163646.post-4534894676244770622017-01-23T11:51:00.772-05:002017-01-23T11:51:00.772-05:00"Barleycorn"? Maybe the four is barley....."Barleycorn"? Maybe the four is barley...Juliahttps://www.blogger.com/profile/15213929922609203027noreply@blogger.comtag:blogger.com,1999:blog-7552783300752163646.post-83248458694666580192016-03-17T20:59:58.364-04:002016-03-17T20:59:58.364-04:00Tolkien doesn't say "ears of corn." ...Tolkien doesn't say "ears of corn." He just says a special kind of corn. In the context in which it's used, "corn" just means "grain." It's actually unlikely that he was talking about the corn we have in the U.S. since that's not native to England, but a magical form of wheat or other grain used by the elves. The Grey Elfhttps://www.blogger.com/profile/14696474020129732936noreply@blogger.comtag:blogger.com,1999:blog-7552783300752163646.post-46890007120746180192016-03-17T13:34:12.599-04:002016-03-17T13:34:12.599-04:00I'm am replacing the cinnamon with 2 1/2 tsp o...I'm am replacing the cinnamon with 2 1/2 tsp of Cardamom also added 1/2 cup of oats I upped the honey to 1/2 cup and used raw honey as elves probably used raw honey I made afew other adjustments like using 2 cups of corn flour in place of the whole-wheat since it said they used big golden ears of a special golden corn I cut the white flour to 1 1/2 cups and added 1 tsp baking soda since corn flour is gluten free also used pear and apple and threw in some dates for the nuts I used pecans although I am going to use almonds next time and I threw in 1/4 cup corn meal as well going to try baking at 375 degrees and will let u know how it turns out dragonwulf2015https://www.blogger.com/profile/00310428885478986113noreply@blogger.comtag:blogger.com,1999:blog-7552783300752163646.post-22178645372750237192016-01-04T04:09:49.610-05:002016-01-04T04:09:49.610-05:00Honest question: How do you know that Tolkien said...Honest question: How do you know that Tolkien said Lembas has honey and Mallorn nut in it? I'm trying to research the heck out of Lembas and I can't find any primary sources that mention honey and Mallorn nut. I'm not ridiculing or anything. I just wanna know. Much appreciated.Anonymoushttps://www.blogger.com/profile/04218852342826536963noreply@blogger.comtag:blogger.com,1999:blog-7552783300752163646.post-29105061170019392712015-12-07T01:19:06.453-05:002015-12-07T01:19:06.453-05:00Awesome base recipe. I'll keep y'all poste...Awesome base recipe. I'll keep y'all posted. I'm going to see how many days I can manage off just lembas. The batch this week swapped 1/4 cup flour for 1/4 cup red kratom powder..... I do not recommend, not for any off flavours just very dry.Anonymoushttps://www.blogger.com/profile/15382105368762740823noreply@blogger.comtag:blogger.com,1999:blog-7552783300752163646.post-35860451722551279822015-12-07T01:15:06.716-05:002015-12-07T01:15:06.716-05:00Cattail flour comes from the starchy root. I'v...Cattail flour comes from the starchy root. I've made griddle cakes with them. It might be worth a shot. The seeds (the brown cattail part) are....not great. The pollen (yellow part at the top) carries some natural yeasts and loads of vitamins which can give a vibrant yellow colour and the little bugs some added protein lol.Anonymoushttps://www.blogger.com/profile/15382105368762740823noreply@blogger.comtag:blogger.com,1999:blog-7552783300752163646.post-36614504984569886012015-12-07T01:12:05.412-05:002015-12-07T01:12:05.412-05:00Amaranth worked well. Still dry but not bad at all...Amaranth worked well. Still dry but not bad at all.Anonymoushttps://www.blogger.com/profile/15382105368762740823noreply@blogger.comtag:blogger.com,1999:blog-7552783300752163646.post-84288268069183444612015-10-28T10:57:35.669-04:002015-10-28T10:57:35.669-04:00Great ideas! I have recently been diagnosed with T...Great ideas! I have recently been diagnosed with Type 2 Diabetes so I have also been considering ways to reduce the glycemic index of these. My thought has been to eliminate the white flour entirely and use half whole wheat pastry flour, 1/4 almond flour, and 1/4 oat flower. This will not only make them more carb-friendly, but increase their nutritional value as well. The Grey Elfhttps://www.blogger.com/profile/14696474020129732936noreply@blogger.comtag:blogger.com,1999:blog-7552783300752163646.post-73201904657458824172015-10-28T00:08:39.678-04:002015-10-28T00:08:39.678-04:00I am going to try my hand at Lembas this weekend a...I am going to try my hand at Lembas this weekend and think that your recipe is the best of the ones I have read. This is more food for thought but I am an herbalist and a student of Medieval England. Since Tolkien was trying to write mythology for England because there was one, Medieval England seems to be the time period that he has used for Middle Earth. Nuts that I have not seen considered but were used in Medieval cookery are pine nuts and by the First Crusades most spices including cinnamon were used by the wealthy, and I believe that Elves were wealthy, but a substitute for cinnamon would be ginger. A fruit that was used commonly in Medieval England was pears so I will be using pine nuts, ginger and pears in my version of lembas bread and will let you know how it turns out. <br />Anonymoushttps://www.blogger.com/profile/03712662779701339732noreply@blogger.comtag:blogger.com,1999:blog-7552783300752163646.post-78545170988527502002015-09-18T22:46:46.850-04:002015-09-18T22:46:46.850-04:00I just made a batch of these! I substituted 1/4 of...I just made a batch of these! I substituted 1/4 of the total flour with millet flour. It's been consumed by humans for at least 10,000 years, being the oldest known cereal grain that we've eaten. I did not use vanilla or sugar, but instead added just 1 tbsp of cardamom seeds. For the nuts, I used pistachios and turned them into a fine meal using my blender. These are delicious! I have to say, this is the best base recipe for lembas that I have ever come across. Thank you!Anonymoushttps://www.blogger.com/profile/02269836294684646959noreply@blogger.comtag:blogger.com,1999:blog-7552783300752163646.post-21473988655795590932015-06-14T13:11:15.693-04:002015-06-14T13:11:15.693-04:00In my most recent batch, I used maple sugar, which...In my most recent batch, I used maple sugar, which not only worked very well, but compensated for the lack of vanilla and cinnamon!The Grey Elfhttps://www.blogger.com/profile/14696474020129732936noreply@blogger.comtag:blogger.com,1999:blog-7552783300752163646.post-89420240107369071962014-06-02T10:20:54.488-04:002014-06-02T10:20:54.488-04:00The original lembas recipe is ancient, dating back...The original lembas recipe is ancient, dating back to before Elves settled in Undying Lands or Blessed Realm which makes greenhouse garden fruits even less likely ingredients imho. I believe apples are most probable given their ties to Europe and European mythologies, namely Celtic and Norse.<br />"It is said by the Eldar that the art of preparing the Lembas came from the Vala Yavanna as far back to the Elves Great Journey to Aman, when she brought to them a special corn grown on her fields there" lotr wikia<br />Folkehttps://www.blogger.com/profile/09747074010017655924noreply@blogger.comtag:blogger.com,1999:blog-7552783300752163646.post-83962979183391189892014-05-27T15:59:55.021-04:002014-05-27T15:59:55.021-04:00Hm. Good catch. Using some corn flour would solve ...Hm. Good catch. Using some corn flour would solve that issue neatly.The Grey Elfhttps://www.blogger.com/profile/14696474020129732936noreply@blogger.comtag:blogger.com,1999:blog-7552783300752163646.post-71875546037958038792014-05-15T16:54:36.170-04:002014-05-15T16:54:36.170-04:00This comment has been removed by the author.Folkehttps://www.blogger.com/profile/09747074010017655924noreply@blogger.com