The new Vogels

I could waffle on about making bread, how satisfying it is, how good it smells, how yummy homemade bread is- but I wont.

This afternoon I was meant to go to the supermarket to get Mr Lid more Vogels, to those not in the know Vogels Bread is wonderful hearty wholemeal bread that you can actually see the grains, the goodness, the flavour.

Then I remembered an amazing looking recipe I came across a while ago- and as much as it annoys Mr Lid it was on one of the million tabs I have open at any given moment.

Its quick, very easy, healthy, by healthy i mean gluten free and packed full of good oils nut and seeds and you can adapt the recipe to what you have in the pantry. Did I mention its delicious and I can’t wait to toast it tomorrow morning smother it in butter and marmite.

Nut and Seed bread

3/4 cup Raw Cashew nuts (I actually had roasted unsalted cashews and it turned out fine)

1/4 cup Raw walnuts (you could just use 1 cup of nuts if you have them)

3/4 cup Pumpkin seeds

1/4 cup Sesame seeds (Again a cup of any seeds would be yummy)

1 cup Almond meal

Pinch Salt

6 Free range Eggs (big ones)

1 tsp Baking Soda

1 Tbs Lemon juice

60g Olive oil (again, you can substitute what ever you have-  nut oils would be lovely)

50g Rice Bran oil

Pre heat the oven to 170-180c. Line a loaf tin with paper.

Place the whole nuts and seeds in a food processor and blend till the consistency of bread crumbs. Combine the nut mixture with the Almond meal, salt and baking soda.

mix all the wet ingredients together and add to the dry ingredients.

Pour into the lined tin and bake till a knife in the center comes out clean- around 40-55min.

Let the loaf cool on a rack before eating.

Adapted from




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