Bread

1. Dry roast almonds on a baking tray at 180 C for 10-15 minutes (watch carefully to make sure they don't brown too much)
2. Put in a food processor and pulse for 15 - 20 minutes until smooth and the consistency of beaten butter
3. Store in a glass jar in the fridge

1. Combine drained almonds and 4 cups of filtered water in a high-speed blender and blend until smooth and creamy
2. Pour mixture through cloth into a bowl and squeeze all the liquid out
3. Store in a fridge for up to 4 days

Low Carb Cauliflower Breadsticks

1 head of raw cauliflower, riced

1/2 cup shredded Mozzarella cheese

1/2 cup shaved parmesan

1 large egg

1/2 tsp crushed garlic

1/2 tsp finely chopped basil

1/2 tsp chopped parsley

1 tsp salt

1/2 tsp ground pepper

3/4 cup shredded Mozzarella cheese

1. Preheat oven 220 degrees C
2. Line a baking tray with Baking paper
3. Mix riced cauliflower, first lot of mozzarella, parmesan, egg, garlic, basil, parsley, salt and pepper
4. Place in an oblong shape on tray
5. Bake in oven for 10-12 minutes, remove from oven and top with remaining mozzarella cheese
6. Continue to cook until melted and golden brown
7. Cool for 10 minutes and then cut into breadsticks

Sundried tomatoes and olive loaf

5 eggs, lightly beaten

1 clove of garlic, finely diced

250g almond meal

1 tsp of baking powder

135g grated kumera

100g grated cheese or parmesan

12 pitted olives, sliced in 3

6 sundried tomatoes cut into slices

3 tbsp olive oil

3/4 tsp sea salt

cracked black pepper

2 tbsp of pumpkin seeds, sunflower seeds, sesame seeds plus extra to add to the top of loaf

1. Mix eggs, garlic, almond meal and baking powder in a large bowl
2. Add remaining ingredients and mix well
3. Grease and line a 23cm loaf tin
4. Spatula mixture into tin, smooth out and sprinkle with extra seeds
5. Bake for 50-60 minutes and then cool for at least 1/2 an hour before slicing