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PALEO NUT BREAD AND SUGAR-FREE LEMON SODA BY GRETTA CARNEY PALEO NUT BREAD SERVES Makes 1 large loaf or 2 smaller loaves INGREDIENTS 2 cups sunflower seeds 1 cup flax seeds 1 cup nuts (almonds, hazelnuts, walnuts) 3 cups jumbo rolled oats 4 Tbsp. chia seeds 3/4 cup psyllium seed husks or 1/2 cup psyllium husk powder 2 tsp. fine grain sea salt 100g extra virgin coconut oil, melted 2 cups warm water In a large bowl, combine sunflower seeds, flax seeds, nuts, rolled oats, chia seeds, psyllium husks and chia seeds. Mix well to insure the psyllium husks and chia seeds don’t clump together when the wet ingredients are added. Melt coconut oil in the warm water. Working quickly add water to dry ingredients and mix using dry or gloved hands, mix until everything is soaked and feels like thick mud. Be cautious about adding to much water, the chia and flax seeds will keep absorbing the water but the bread will be soggy. Oil a loaf tin or use baking paper as the bread has a tendency to stick to the bottom. Pack the mixture into the tin, be sure to apply good pressure and smooth out the top with the palm of your hands. Let sit for at least 2 hours, or overnight. The bread is ready for baking when it retains its shape even when the sides of the loaf tin are pulled away.

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Preheat oven to 180°C Bake for 40min, if the bread feels squishy place it on a baking tray and continue the bake until it has a nice crust and feels hollow.

Cool and serve. Keeps well for 2-3 days. To keep for longer slice and freeze the bread for toast. SUGAR-FREE LEMON SODA SERVES Makes 1 litres of cordial concentrate INGREDIENTS Kanuka, Karamu or kawakawa branches Water (roughly 4-5 cups) Honey – 500g 500g clean and dry - Lemons or limes or grapefruit Kanuka oil Tartaric or citric acid - 1 tsp Using a medium sized pot, strip the Kanuka branches and fill the pot with the twigs. Cover with water and bring to simmer (as if making tea) When the water has taken on the colour from the Kanuka, remove from the heat and sieve the liquid. Zest the juice of the lemons and mix with the honey. When the tea has cooled, add to the lemon honey mixture and stir well until fully combined. Add two drops of Kanuka oil and citric acid to heighten the flavour. To be enjoyed warm or cold with still or sparkling water.

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