Nowadays I experiment with gluten - free dishes as I aim to eat more quinoa, farro, barley, and brown rice, instead
of regular wheat breads and pastas.
I've called my take on this recipe «Embas Bread», as in stark contrast to
regular wheat bread, this keeps you going for hours, much in the same way that Lembas Bread kept those wee Hobbits trekking for days.