In this cake I tried to incorporate all the tastes and textures that I imagined were in the original seed cake baked by Bilbo Baggins. Savory caraway seeds combine with zesty orange and a hint of sugary sweetness to create this comforting tea cake. I also used gluten free flours (of course) without compromising even a bit of texture! This cake is perfect for anytime, wether it is tea time, dessert or time to snuggle up in front of the fire.
"Thank you!" said Bilbo with a gasp. It was not the correct thing to say, but they have begun to arrive had flustered him badly. He liked visitors, but he preferred to ask them himself. He 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.
"Come along in, and have some tea!" he managed to say after taking a deep breath
"I don't mind some cake---seed cake if you have any." - said Balin with the white beard.
"Lots!" Bilbo found himself answering to his own surprise; and he found himself scuttling off too, - to a pantry to fetch two beautiful round seed-cakes which he had baked that afternoon for his after-supper morsel." ~J.R.R. Tolkein, The Hobbit
Bilbo's Seed Cake
1 1/4 cups oat flour (I ground mine from rolled oats)
1/2 cup buckwheat flour (I ground mine from raw buckwheat groats)
1/2 cup sorghum flour
2 tbs almond meal
1/2 tsp sea salt
1 tbs baking powder
1/4 cup coconut sugar
1/4 cup coconut oil, slightly melted
1/2 cup apple sauce
1/3 cup light coconut milk (canned)
1- 2 tsp orange zest
3 organic or local eggs
1 tsp vanilla
3 tbs caraway seeds
1 tsp cinnamon (I just could not resist adding some)
Pre-heat oven to 350F degrees, and line a 9 by 5 loaf pan with parchment paper.
Combine all flours, cinnamon and the baking powder in a large mixing bowl. In a separate bowl, cream together the coconut oil, apple sauce and coconut sugar with a whisk (or you can use a electric mixture but I did it by hand). Add the eggs one at a time throughout the whisking. Once the mixture is creamy and thoroughly combined, add in the orange zest along with the vanilla extract and lightly whisk to incorporate.
Gradually add in the flour mixture to the wet mixture alternating with the milk, and stir to combine. Once all the ingredients are well incorporated, fold in the caraway seeds.
Pour the batter into the baking pan and bake for about 50-55 minutes. Once the loaf is done, check it by inserting a knife or a toothpick. Allow the cake to cool for about 10 minutes. Enjoy with some hot chai tea or fresh almond milk!