Lembas
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:
- Grease loaf pan with butter, ghee or coconut oil and set aside and preheat oven to 350 (F).
- In a food processor on high speed, process the macadamia nuts until you achieve a chunky nut butter consistency.
- 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.
- Stop the processor and scrape down the sides of the (container.)
- Turn processor on high once again add the remaining ingredients, except for the lemon juice and baking soda.
- Once batter is s smooth and ingredients have been fully incorporated, the last two ingredients will need to be added very quickly.
- In quick succession, add the lemon juice down the chute, then the baking soda.
- Scrape down the sides of the processor once again and mix for a few more seconds to fully incorporate ingredients.
- 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.
- 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
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:
- Grease loaf pan with butter, ghee or coconut oil and set aside and preheat oven to 350 (F).
- In a food processor on high speed, process the macadamia nuts until you achieve a chunky nut butter consistency.
- 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.
- Stop the processor and scrape down the sides of the (container.)
- Turn processor on high once again add the remaining ingredients, except for the lemon juice and baking soda.
- Once batter is s smooth and ingredients have been fully incorporated, the last two ingredients will need to be added very quickly.
- In quick succession, add the lemon juice down the chute, then the baking soda.
- Scrape down the sides of the processor once again and mix for a few more seconds to fully incorporate ingredients.
- 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.
- 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.