Lembas

Lembas

Prep Time: 15 Mins Cooking Time: 35 Mins Total Time: 50 Mins

Ingredients:

  • 5 large eggs
  • 1 cup raw whole macadamia nuts
  • 1 cup coconut butter (nuke 20 seconds to get a smooth butter)
  • 1/2 teaspoon sea salt
  • 2 tablespoons lemon juice
  • 1 rounded teaspoon baking soda 

Directions:

  1. Grease loaf pan with butter, ghee or coconut oil and set aside and preheat oven to 350 (F).
  2. In a food processor on high speed, process the macadamia nuts until you achieve a chunky nut butter consistency.
  3. With the processor still on, add eggs one at a time, waiting until batter is smooth before each addition, about 20 seconds or so. You should have a very smooth batter at this point.
  4. Stop the processor and scrape down the sides of the (container.)
  5. Turn processor on high once again add the remaining ingredients, except for the lemon juice and baking soda.
  6. Once batter is s smooth and ingredients have been fully incorporated, the last two ingredients will need to be added very quickly.
  7.  In quick succession, add the lemon juice down the chute, then the baking soda. 
  8. Scrape down the sides of the processor once again and mix for a few more seconds to fully incorporate ingredients.
  9. Scoop batter into the prepared pan and smooth the top. Bake at 350F (175-180C) for 35 minutes until golden brown and has a bit of “give back” to the touch.
  10. Take out of oven and then flip baking pan on its side to cool (this keeps the bread from sticking too much), then once able to handle – set on an elevated rack to rest for 10 minutes. 

Lembas

Prep Time: 15 Mins Cooking Time: 35 Mins Total Time: 50 Mins

Ingredients:

  • 5 large eggs
  • 1 cup raw whole macadamia nuts
  • 1 cup coconut butter (nuke 20 seconds to get a smooth butter)
  • 1/2 teaspoon sea salt
  • 2 tablespoons lemon juice
  • 1 rounded teaspoon baking soda 

Directions:

  1. Grease loaf pan with butter, ghee or coconut oil and set aside and preheat oven to 350 (F).
  2. In a food processor on high speed, process the macadamia nuts until you achieve a chunky nut butter consistency.
  3. With the processor still on, add eggs one at a time, waiting until batter is smooth before each addition, about 20 seconds or so. You should have a very smooth batter at this point.
  4. Stop the processor and scrape down the sides of the (container.)
  5. Turn processor on high once again add the remaining ingredients, except for the lemon juice and baking soda.
  6. Once batter is s smooth and ingredients have been fully incorporated, the last two ingredients will need to be added very quickly.
  7.  In quick succession, add the lemon juice down the chute, then the baking soda. 
  8. Scrape down the sides of the processor once again and mix for a few more seconds to fully incorporate ingredients.
  9. Scoop batter into the prepared pan and smooth the top. Bake at 350F (175-180C) for 35 minutes until golden brown and has a bit of “give back” to the touch.
  10. Take out of oven and then flip baking pan on its side to cool (this keeps the bread from sticking too much), then once able to handle – set on an elevated rack to rest for 10 minutes. 

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About the author

Hunter

Hunter Cardinal is a writer and resident food experimenter at the elevenses blog. His column explores the tangible aspects of holistic health, attempting to harmonize it with a busy schedule. When he's not eating or thinking of food (which is rare) you can catch Hunter performing at Rapid Fire Theatre in Edmonton and finishing his Bachelor of Fine Arts in Acting at the University of Alberta.

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