\recipe[]{Lembas}[Preheat oven to 425deg. Line a baking sheet with parchment paper]
\serves{4}
\preptime{\cutext{15}{min}}
\cooktime{\cutext{15}{min}}

\begin{step}   %  TL=teaspoon, EL=Tablespoon
	\cutext{1}{cup} AP (or GF) flour
	\cutext{0.5}{cup} almond flour
	\cutext{1}{TL} baking powder
	\cutext{0.5}{TL} cinnamon
	\cutext{0.25}{TL} nutmeg
	\cutext{0.25}{TL} salt
   1.5 cups flour
   1 TL baking powder
   1/4 TL salt
   1 stick butter (get actual amt)
   1/3 cup sugar
   1 TL vanilla sugar
   1 TL ground cinnamon
   1/4 cup heavy cream
   4 small banana leaves (optional)
   kitchen twine (optional)
\method
	in a large bowl, combine the flour, baking powder, and salt. Cut the butter into pieces and add to the flour mixture, mixing well. Then add the sugar, vanilla sugar, and ground cinnamon, mixing one more time. Add the heavy cream to the dough and knead well.
On a flour-dusted work surface, roll out the dough as thick as a finger and cut into four 3 by 4 1/2 inch squares. Place them on the prepared baking sheet. Using a sharp knife, cut an X into each one to obtain the \textit{Lord of the Rings} look. Bake for 12-15 mins until light brown. Let cool for 30 mins.
(opt) Wrap each of the cooled Lembas breads in one of the banana leaves and tie with twine. This not only looks great but also keeps the breads from drying out and getting hard.
Tip: Stored in an airtight container, lembas keep almost indefinitely, but at least for a few weeks.
\end{step}
