Mix the nuts and seeds and place them on a baking sheet. Roast them for 10 minutes in the oven at 150ºC (300ºF)
Let the nuts and seed mixture cool down and then grind them in using a food processor. make sure you pulse the mixture for 2-3 seconds and then repeat several times. Don't overdo. Now add psyllium powder to this mixture. Combine it well. This will be your dry ingredient mixture.
Beat eggs, melted butter, olive oil and salt for 5 minutes using an electric mixer at a high speed. Add citric acid and baking soda. It will create a foamy effect. Keep mixing.
Now start adding your dry ingredients spoon by spoon. The mixture will thicken. Add bit by bit sparkling mineral water and keep mixing. When you use up all the mineral water, your dough is ready.
Grease the bundt cake pan with some coconut oil or butter and pour in the bread mixture.
Bake in the oven at 180ºC (350ºF) for 60 minutes, and then reduce the temperature to 120ºC (250ºF) and bake for another 60 minutes.
let the bread cool down totally before cutting it. The nutrition data is based per slice of bread and this amount makes 25 decent slices.
We used a silicon bundt cake pan, but you can use any mould or pan of your choice.