Grind the 2 mugs of nuts in a food processor or put in a plastic bag and bash thoroughly with a rolling pin (very therapeutic) until you have a rough flour. The more powerful your food processor/bashing, the smoother the flour will be, but it doesn’t seem to make a huge difference.
Mix with the rest of the dry ingredients.
Incorporate the water, mixing thoroughly.
Grease your loaf tin with plenty of oil. I also line mine with greaseproof paper to be on the safe side.
Pour in your mixture and pat it down to make a smooth top.
Leave it for an hour to give the psyllium husks and chia seeds time to absorb all the water. It should be very firm.
Bake in a medium hot oven (gas mark 5-6 or 190-200°C depending on your oven) for 40-60 minutes or until your skewer comes out completely clean. Take it out of the tin and knock the bottom – it will sound hollow if it is cooked. You can always pop it back in the oven without the tin for another 5-10 minutes to be sure, plus get a nice crisp crust too.
Once cooled, slice and enjoy with delicious toppings