Welcome to Breakfast Second!
We’re glad you’re here!
We’re thrilled to be starting this blog so that we can bring the world of Tolkien to life, by highlighting the characters, languages, holidays, cultures, and food of Middle Earth.
This first post will be one of many, focusing on recipes inspired by the characters and races of Middle Earth.
Today’s recipe is inspired by everyone’s favorite race: hobbits! When you hear hobbit, you probably think of the iconic protagonist from The Hobbit: Bilbo Baggins.
(We did too)
But we thought we’d add our own 21st century twist, by changing Bilbo to Billie, because we can always use more women in Middle Earth! (More about our re-imagined Tolkien characters later!)
. . .
Today’s Middle Earth Meal recipe is a hobbit and Bag End favorite and is mentioned several times at the Unexpected Party: tea cakes!
Bilbo rushed along the passage, very angry, and altogether bewildered and bewuthered-this was the most awkward Wednesday he ever remembered. He pulled open the door with a jerk, and they all fell in, one on top of the other. More dwarves, four more! And there was Gandalf behind, leaning on his staff and laughing…
“I hope there is something left for the late-comers to eat and drink! What’s that? Tea! No thank you! A little red wine, I think, for me.” “And for me,” said Thorin. “And raspberry jam and apple-tart,” said Bifur. “And mince-pies and cheese,” said Bofur. “And pork-pie and salad,” said Bombur. “And more cakes-and ale-and coffee, if you don’t mind,” called the other dwarves through the door…
[Bilbo] had a horrible thought that the cakes might run short, and then he-as the host: he knew his duty and stuck to it however painful-he might have to go without.
These tea cakes are perfect for when unexpected guests show up, or just as a nice addition to your afternoon tea.
(recipe courtesy of Vegan Housewives)
Bag End’s Berry Tea Cakes (Gluten-Free + Vegan)
- 80g tapioca flour/starch
- 80g millet flour
- 80g corn flour, plus a bit extra for tossing with the berries
- 1 tsp psyllium husk or xanthan gum
- 1/2 tsp sea salt
- 1 tsp baking powder
- 90g natural cane sugar
- zest and juice of 1 small lemon
- 240 g unsweetened coconut milk
- 120g unsweetened applesauce
- 2 tbsp flaxmeal + 4 tbsp warm water (mixed & set aside to thicken)
- heaped cup of mixed frozen berries (we used blueberries and strawberries)
- powdered sugar for sprinkling on the cakes
Preheat your oven to 350 degrees and grease a mini-bunt pan (with 12 molds). Combine the flours, psyllium, salt, baking powder, and sugar in a small bowl and set aside. In a larger bowl, whisk together the lemon juice and zest, the coconut milk, the applesauce, and the flax mixture until smooth. Add the dry ingredients to the wet and mix until a smooth, thick batter forms. In the same small bowl you mixed the dry ingredients, add the frozen berries and about a tbsp of corn flour. Coat the berries in the flour, then add them to the batter. Gently fold the berries into the batter until they are evenly distributed. Fill each mold in your greased pan about 3/4 of the way with the batter. Tap the pan on the counter to release air bubbles, then bake at 350 degrees for 25 to 27 minutes until the tops spring back when touched. Cool in the pan for 5-10 minutes, then invert onto a cooling rack and let the cakes cool completely. Sprinkle with powdered sugar. Store any leftovers in an airtight container. Makes 12 tea cakes (mini bundts).
If you try this recipe, be sure to let us know by commenting or by using the hashtag #makemorebreakfast
Thanks for reading!
Always remember: adventure first, breakfast second
-Victoria and Marissa