In case anyone's interested, there's an alternative version (the original, I believe? not sure) of this nut bread recipe that doesn't include psyllium husks. This one's from Thomas Rode (Danish chef) who's all about paleo, and this is his paleo version of rye bread. I couldn't find an English version online, so this is my translation:
100 g pumpkin seeds 100 g sunflower seeds 100 g almonds 100 g walnuts 100 g linseeds 100 g sesame 5 eggs 1 dl extra virgin olive oil 2 tsp salt (Læsø or Himalayasalt) - I've used flaky maldon salt. Any flaky salt will do imo.
Preheat the oven to 160C. Mix all the seeds and nuts (whole, do not chop) in a bowl. Add the eggs and oil and mix well. Line a bread form with parchment paper and pour the mix in. Bake at 160C for an hour.
Can be frozen - for best results slice bread and freeze slices individually. Will keep for 7 days in a fridge.
Re: That looks awesome -- I love the variety of cuisines
100 g pumpkin seeds
100 g sunflower seeds
100 g almonds
100 g walnuts
100 g linseeds
100 g sesame
5 eggs
1 dl extra virgin olive oil
2 tsp salt (Læsø or Himalayasalt) - I've used flaky maldon salt. Any flaky salt will do imo.
Preheat the oven to 160C.
Mix all the seeds and nuts (whole, do not chop) in a bowl. Add the eggs and oil and mix well. Line a bread form with parchment paper and pour the mix in. Bake at 160C for an hour.
Can be frozen - for best results slice bread and freeze slices individually. Will keep for 7 days in a fridge.