“'I don’t mind some cake – seed-cake, if you have any.’
‘Lots!’ Bilbo found himself answering, to his surprise; and he found himself scuttling off…to a pantry to fetch two beautiful round seed-cakes which he had baked that afternoon for his after-supper morsel.” The Hobbit
As Bilbo well knew, before you step out of the door on an adventure, you must make sure you’re provisioned for the journey ahead. These rustic treats are flavoured with caraway seeds, while the addition of root vegetables makes them very wholesome.
100g/3½oz wholemeal self-raising flour
80g/3oz soft light brown sugar
60ml groundnut oil
1 tsp bicarbonate of soda
1 tbsp milk
1 tsp caraway seeds
50g/2oz root vegetables (carrot or parsnip), finely grated
3 tbsps mixed seeds (sunflower, sesame and poppy seeds)
Preheat oven to 180°C. Mix the sugar, egg and oil until smooth. Combine the flour, bicarb and caraway seeds in another bowl, then mix with the wet ingredients. Add the grated veg and milk to the mixture. Mix well until dropping off the spoon. Grease a muffin tin with groundnut oil then dust with flour. Place a tablespoon of mixture into each cup. Sprinkle seed mix on top, then bake for 15 minutes.
Recipe by Ellie Davies, rovinglights.wordpress.com