This bread has a dark colour and a chewy texture not unlike rye bread. Its good sliced and toasted topped with normal butter or nut butter.
You will need:
200g ground almonds/almond flour
5 tbsp psyllium husk powder
2 tsp gluten free baking powder
1 tsp salt
200 ml boiling water
35g mixed seeds
Preheat the oven to 170 degrees C. In a large mixing bowl combine the almond flour psyllium husk powder, baking powder, seeds and salt.
Add the eggs and the boiling water and mix well until combined into a thick dough.
Form into 4 sub shaped rolls on a greased baking tray or put into a greased loaf tin. Bake rolls for 45 minutes, loaf for 1 hour and 5 minutes.