Food Inspired by “The Hobbit” & “The Lord of the Rings” Trilogy

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Time for a movie-marathon!

Hallo, there!  Mae govannen!  Greetings!  Well met!

After watching the trailer for The Hobbit (again!), I thought it would be fun to have a Lord of the Rings (LOTR) movie-marathon. But I knew that I needed the right food on my vicarious journey.

Skimming through The Hobbit and the entire Lord of the Rings trilogy, I noted all of the meals mentioned for inspiration.  Oddly enough, nothing was said about the feasts shared at all of the birthdays and celebrations.  Weird, huh?  Fortunately, this led me to the realization that all of the food in the novels are not too hard to create.

Much of the food falls into these categories: traveling bread, rich cheeses, fruit, root vegetables, and wild meat. There are a few desserts mentioned, but they revolve around honey and tarts.  So here are my LOTR & Hobbit-inspired meals, all of which are gluten-free and with allergy/intolerance-friendly alternatives.

I’m also going to try to give you actual servings sizes and the approximate time it takes to make each dish.

Reminder: Please read the entire recipe before proceeding.  I try my best to offer substitutions for allergy/intolerance-triggering foods, but it is up to you to double-check for anything that I may have missed.


Lunch: Grilled Portabella Mushroom with Baked Goat Cheese, and Roasted Roots
Dinner: Samwise’s “Coney” (Chicken) Stew with Cram (Crackers)
Dessert #1: Honey (Cup)Cakes
Dessert #2: Apple-Blackberry Tart
Snack: Lembas



Grilled Portabella Mushroom with Baked Goat Cheese

“Hobbits have a passion for mushrooms, surpassing even the greediest likings of Big People” (Fellowship of the Rings, Book 1, Chapter 4).

Obviously, I need an actual mushroom dish.  This one is a grilled portabella topped a with baked, herbed goat cheese. If you cannot have dairy, I would suggest that you use your favorite vegan option or try this recipe for tofu ricotta.

I actually learned how to properly grill portabellas from a former roommate, and the goat cheese dish is based off of an awesome salad I had a few months ago.

Grilled Portabella Mushroom
Servings size: 2
Time: 30-60 minutes (marinade), 10-15 minutes (grilling time)


  • 2 portabella mushrooms
  • 1-2 TBS olive oil
  • 1-2 TBS balsamic vinegar
  • Optional: 2 tsp onion and garlic powder

a) Thoroughly wash your mushrooms under cold water.  Remove stems.

b) Combine all ingredients into a plastic, sealable bag.  You now have a mushroom marinade!  Let sit for 30-60 min (the longer, the better).

c) Place mushrooms on a grill, gill side up.  Cook for about 5 minutes and then flip it over.  If your portabella cap looks dry, add some of your excess marinade. (Now is when you can start the baked goat cheese recipe.)

d) Grill for an additional 5-8 minutes, or until the area where the stem used to be is soft.

e) Take the mushrooms off of the grill and let it cool on a nearby plate.

Baked, Herbed Goat Cheese
Servings size: 2
Time: 10 minutes


  • 8 ounces chevre (goat cheese)
  • 2 tsps dried thyme
  • 2 tsps dried rosemary
  • 2 TBS grapeseed oil
  • Black pepper to taste

a) Preheat your oven to 350 degrees.

b) In a small bowl, combine chevre, thyme, rosemary, and grapeseed oil.

c) Place cheese in an oven-safe dish and top with black pepper.

d) Bake until the cheese is warm.  It shouldn’t take more than 8-10 minutes.

e) Add to your portabella mushroom and enjoy!

Side Dish:

Roasted Roots

Most of the vegetables in the series is referred to as “roots.”  And since hobbits are farmers, I think we can have a healthy side dish using only vegetables.  This particular dish is based off of my own personal roasted potato & vegetables recipe.

Roasted Roots
Servings size: 4
Time: 45 minutes


  • 2 turnips
  • 3 beets
  • 2 carrots
  • 1 sweet potato
  • 2 TBS olive oil
  • 2 tsp dried thyme
  • 1-2 tsp of paprika
  • salt and pepper to taste

a) Preheat oven to 400 degrees and line a cookie sheet with foil.

b) Peel and chop your root veggies so that they are about ½-1 inch thick.

c) Place veggies in a bowl and pour on the oil.  Add all of your spices and coat the veggies using your hands.

d) Place veggies on your foil-covered sheet and spread them out so that they cook evenly.

e) Place the sheet in the oven and cook for 15 minutes.

f) Using a spatula, turn your roots over.  Cook for another 15 minutes, or until you can easily stick a fork into a piece of sweet potato.

***Back to the Top***


Samwise's Coney ( Stew

“What a hobbit needs with coney….is some herbs and roots, especially taters-not to mention bread’…’A few bay leaves, some thyme and sage, will do-before the water boils’…And I’d make him [Smeagol] look for turnips and carrots, and taters too., if it was the time o’ the year’” (The Two Towers, Book 4, Chapter 4).

Since a basic stew consists of meat, broth, and vegetables, I’d say that we have a great foundation here! The biggest difference, really, is that I’m going to be adding leeks, mushrooms (like a good hobbit should), and tomatoes.  Plus I get to use a crockpot. 😀

As for the chicken…well, I really wanted to make a true coney stew, but I don’t have access to rabbit meat.  And since I can’t digest red meat well, I opted to substitute chicken breasts.

Chicken Stew:
Serving size: 6-8 servings
Time: 30 minutes prep, 8 hours crockpot cooking


  • 2 potatoes
  • 2 medium carrots
  • 1 turnip
  • 1 carton of mushrooms (8oz, your choice)
  •  1/4 cup of a leek
  • 4 boneless, skinless chicken breasts
  • 1-2 TBS olive oil
  • 1 1/2 tsp himalayan salt
  • 1 1/2 tsp black pepper
  • 1 tsp dried sage
  • 1/2 tsp thyme
  • 2 bay leaves
  • 3 cans of chicken broth
  • 1 can tomatoes
  • 1 cup water

a) Wash all vegetables thoroughly.  Cut all of your vegetables and the chicken breast into 1” pieces.

b) Place your vegetables and chicken pieces into your crockpot.  Add seasonings and oil, stirring to ensure that everything gets covered.

c) Add all liquids (broth, tomatoes, and water) and cover.

d) Set your crockpot to “low” and let it cook for 8 hours.

e) Be sure to take out the bay leaves before serving.

Side Dish:


“The food was mostly in the form of very thin cakes, made of meal that was baked a light brown on the outside, and inside was the colour of cream. Gimli took up one of the cakes and looked at it with a doubtful eye.
‘Cram,’ he said under his breath, as he broke off a crisp corner and nibbled at it. His expression quickly changed, and he ate all the rest of the cake with relish” (Fellowship of the Rings, Book 2, Chapter 8).

Though this is a description of lembas, I think there’s a lot we can infer about cram here. Firstly, it’s not as good as lembas (which I’ll make later). Gimli’s reaction upon eating the lembas tells us that cram is probably pretty boring. Like hardtacks or rations.  Except I want to make something tasty…and with more protein for their long journey.

Serving size: varied (makes 80-100 crackers)
Time: 30 minutes


  • 3 cups garbanzo bean flour*
  • 1/4 cup white rice flour
  • 1/2 tsp himalayan salt
  • 1 cup water
  • 1 egg white**
  • 1/2 tsp olive oil

a) Preheat oven to 375 degrees.  Use parchment paper to line two cookie sheets.

b) Combine all of your dry ingredients.

c) Mix all of your wet ingredients.

d) Add your wet ingredients to your dry ingredients, stirring until you get a thick, grainy dough.

e) Place some rice flour on your counter and roll out your dough to about 1/4-inch thick.

f) Cut into 1-inch squares (easier with a pizza dough roller).

g) Use a fork to poke holes into your crams.  (I did a rows of 3-4  because it reminded me of LOTRO’s traveling rations.  It turned out to be mostly rows of 3 because my crams were small.)

h) Use a spatula to transport your crams from the counter to your sheets.

i) Place sheets into the oven for about 15 minutes or until the edges turn brown.

*Special Note: if your crackers become soft after storing them in an airtight container, place them in the oven at 350 degrees for about 3-6 minutes.  They’ll become crispy again!

Allergy Alternatives & Notes:
*Bean.  Sorghum flour is pretty filling, so I would use this as an alternative.

**Egg.  Use an egg replacer.

***Back to the Top***

Dessert #1:

Honey (Cup)Cakes

Honey, honey, honey. I lost count of how many times that word pops up in the series when they’re talking about food. Usually in the form of honey-cakes.  The Hobbit even references having bread with “masses of butter and honey…” (Chapter 7) and that they carried “…red earthenware pots of honey…” (Chapter 7). I took that as a hint and decided to make one dessert a honey-cake.  (Haha, like I need an excuse to make dessert!)

And since they’re portable cakes, let’s make them cupcakes!

Honey (Cup)Cakes:
Serving size: 12 cupcakes
Time: 45 minutes


  • 2 cups almond flour*
  • 1 cup white rice flour
  • 1/2 tsp baking soda
  • 1/2 tsp cinnamon
  • 1/4 tsp salt
  • 4 egg whites, room temperature**
  • 1/3 cup orange blossom honey
  • 1/2 cup lactose-free vanilla yogurt***

a) Preheat oven to 375 degrees.  Oil or line a cupcake pan (I like to use grapeseed since it won’t affect the flavor and I can’t handle butter).

b) Use a whisk to combine your dry ingredients (#1-4).

c) Mix your wet ingredients into a different bowl.

d) Add the wet to the dry ingredients, mixing only until it becomes batter.

e) Pour batter into your cupcake pan and bake for about 15-20 minutes, or until it is golden brown and it passes the toothpick test. (Toothpick test = stick a toothpick in the center.  If it come out clean, it’s done!)

f) Let your pan cool for 5 minutes.  (DO NOT take your cupcakes out of the pan early if you used oil to grease it.)

g) Once cool, take cupcakes out of the pan and place them on a wire rack.

Optional: Toppings
This isn’t mentioned anywhere in the books…but too bad!  Here are some fun toppings to go with your cupcakes!

  • Dust the top of the cupcakes with powdered sugar (if you don’t have corn allergies)
  • Make a fruity frosting: combine 2 cups powdered sugar (if you don’t have corn allergies), 1 ounce goat cheese or silken tofu, 2 TBS of your favorite fruit juice, & 1 tsp vanilla extract.  Refrigerate for 30-60 minutes to harden.
  • Make a crumble topping by mixing a vegan butter spread (warmed) with some cinnamon and sugar.  Spread the crumble topping onto the top of the batter just before baking and enjoy.
  • Make a chocolate glaze by heating up some melting chocolate in a double-broiler and pouring over the finished cupcakes.
  • Cover your completed cupcakes with your favorite marmalade spread.

Allergy Alternatives & Notes:
*Nuts.  I know that some people who cannot handle peanuts can handle almonds.  However, I would use sweet sorghum or sweet white rice flour.

**Egg.  Try using an egg alternative from the grocery store.  I wouldn’t use silken tofu as it will make this cake really dense since you’re going to use yogurt too.

***Dairy allergy.  Use a soy or almond-milk based vanilla yogurt instead.

***Back to the Top***

Dessert #2:

Apple-Blackberry Tart

Another dessert that pops up often is the fruit tart.  The dwarves requested an apple tart from Bilbo in The Hobbit (Chapter 1), and in the Fellowship of the Rings the hobbits enjoyed a blackberry version (Book 1, Chapter 9).

An apple-blackberry tart sounded good, but if you don’t have tart pans, make it pie-sized.  Or you can use single-serving pot pie containers.  (By the way, I’m going to do a crust similar to that of a graham-cracker crust.  I’m still experimenting with normal crusts, but there’s a good gluten-free version here.  Just be sure to read the comments for extra tips).

Apple-Blackberry Tart
Serving size: varies, but I’d say 5-6
Time: 15 minutes (crust), 20 minutes (chopping apples), 30 minutes (baking time)

Crust Ingredients:

  • 2 TBS sugar
  • 1 1/2 cup gluten-free cookie of your choice (using a gluten-free granola-based cookie will make the tart more of a crisp)
  • 4 TBS grapeseed oil

a) Preheat your oven to 350 degrees.  Oil a tart pan with grapeseed oil.

b) Use a food processor to crush your gluten-free cookies until they are a fine powder.

c) Combine sugar and oil with your crushed cookies until you get a grainy, mailable batter.

d) Spread your batter along the bottom of your pan and press up the sides.

e) Bake for 5-8 minutes, or until it starts to turn brown.  (Start your filling now.)

f) Cool your tart crusts completely on a rack before you add the filling.

Filling Ingredients:

  • 8 granny-smith apples (about 2 1/2  pounds)
  • 1 jar of blackberry jam (made with real fruit) or preserves
  • 1 TBS lemon juice
  • 2 TBS sugar
  • 1-2 tsp cinnamon
  • 2 TBS grapeseed oil, portioned as 1 TBS and two 1/2 TBS

a) While your crust is baking, slice your apples.  The easiest way I’ve found to do this is to use an apple corer, and then slice them into even thinner.  Actually, the easiest-easiest way to do this is to use a mandolin.  (Psst – Be sure to check on your crust!)

b) Place apples in a large bowl and mix with the lemon juice, cinnamon, sugar, and 1 TBS grapeseed oil.

c) Mix the blackberry jam and 1/2 TBS of grapeseed oil together.  Pour onto the bottom of your crust (but only if the crust is completely cool).

d) Place apple slices on top of the blackberry mixture.  The apples should cover as much as the tart as possible.  The slices will shrink as they bake, so don’t be afraid to really pile them on.

e) Pour 1/2 TBS oil onto the apples and place your pan into the oven.

f) Bake for 30 minutes, or until apples are soft and the skins are no longer a bright green.

g) Cool pan by placing it on a wire rack for at least 10 minutes before serving.

Hmmm…would hobbits eat theirs a la mode?

***Back to the Top***



“[The] waybread of the elves, he [legolas] found all the sustenance that he needed” (Two Towers, Book 3, Chapter 17).

To make this elven waybread, I’m adapting this lembas recipe so that it’s gluten free and allergy/intolerance-friendly.  And since lembas adds to a person’s/hobbit’s/dwarf’s/elf’s vitality, I’m going to use almond meal to give it more protein.  Furthermore, I’m substituting the sugar with agave nectar and will use clove honey to make it lighter in taste and more mother-earth-y.  (P.S. – The mallorn leaves are from a template that you can find at Entropy House.)

Serving size: 10-12
Time: 45 minutes


  • 1/2 cups of almond meal*
  • 2 1/2 cup white rice flour
  • 1 teaspoon of cinnamon
  • 1 tsp of gluten-free baking powder**
  • 1/4 teaspoon xanthan gum***
  • 1/8 tsp of salt
  • 5 TBS grapeseed oil
  • 1/3 cup agave nectar
  • 1 teaspoon of clove honey
  • 2/3 cup of lactose-free vanilla yogurt****
  • 1/2 tsp vanilla extract
  • 1/4 cup of rice milk

a) Preheat oven to 400 degrees.  Oil a baking sheet.

b) Combine all of your dry ingredients.

c) Add oil to your dry ingredients and mix together until you get granules.

d) Add agave, honey, yogurt, and vanilla, and mix until you get a thick dough.

e) Rice flour your counter top and place dough on top.  Let it rest for 15 minutes.

f) Roll out the dough until it’s 1/2-inch thick.

g) Cut your dough into 3-inch squares and then place on a baking tray an inch or so apart.

h) Gently make an “X” or other symbol into the dough from one corner to another.  This is both for aesthetics and to ease the cracking that can occur when baking gluten-free flour.

i) Brush your lembas with 1/4 cup of rice milk, just putting enough on them to give it a sheen.  This will help them to become more golden-brown.

j) Bake for 10-15 minutes, or until the edges of the shortbread turns brown.

*Note: The thin lembas in the picture was for a hobbit who claimed that a half-inch thick, three-inch wide lembas was too much for her to eat during this LOTR-inspired feast day.  She then promptly ate all of the thin ones once they cooled.  😀

Allergy Alternatives & Notes:
*Nuts.  If you cannot eat almonds, try using sweet sorghum flour (it’s heartier than white rice flour).

**Corn.  Use this site to help.

***Corn (again): Try using agar-agar – it’s made from seaweed.  Instructions are here.

***Dairy allergy.  Use a soy or almond-milk based vanilla yogurt instead.

***Back to the Top***

Delicious!  And my fellowship couldn’t believe it was all gluten-free! 😀

Until next time, farewell traveler!


*TL;DR: Recipes inspired by The Hobbit and the Lord of the Rings Trilogy.   Lunch, Dinner, Dessert #1, Dessert #2, Lembas.

*Disclaimer reminder: The Hobbit, the Lord of the Rings Trilogy, and LOTRO are all copyright to J.R.R. Tolkien, New Line Cinema, Turbine, Inc., and/or Warner Brothers.  All cited excerpts were used to demonstrate that I actually read the novels to research Middle Earth meals.  I merely drew inspiration from said passages to create these meals.  The copyright notation on the photographs on this page exist to prove that the recipes I created are actual meals.  Also, I am still not a medical professional.  That is all.


About tmidigestion

Living life with my inflammation avatar, "Pesky." Current mantra: I may have TMI, but it does not have me.
This entry was posted in Geek, Recipes and tagged , , . Bookmark the permalink.

4 Responses to Food Inspired by “The Hobbit” & “The Lord of the Rings” Trilogy

  1. L00ty says:

    Love this idea, especially the mushrooms – they look yummy!

  2. Pingback: Outside LOTRO: LOTR Inspired Food | Casual Stroll to Mordor

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