Ingredients:

⅓ cup whole psyllium husk
⅓ cup unsweetened apple sauce
2½ cups gluten-free old-fashioned rolled oats
1 cup chopped walnuts
¾ cup sunflower seeds
¼ cup chia seeds
¼ cup chia seeds
¼ cup white sesame seeds
1½ teaspoons salt

Line an 8.5-by-4.5-inch loaf pan with parchment paper.
In a medium-sized bowl mix together the psyllium husk, 2¼ cups of water, and the applesauce, and set aside to thicken for about 5 minutes. This mix will develop a thick, gel-like consistency.
In a separate large bowl, mix all the remaining ingredients (oats through salt).
Once the psyllium mix is thickened, add it to the bowl of dry ingredients. Mix together using a silicone spatula or roll up your sleeves and mix together with clean hands. The resulting mixture will be very thick and dense.
Transfer the mix to the parchment-lined bread pan, and smooth out the top using a spatula.
Cover the pan with a clean dish towel and set aside on the counter for an hour (or overnight, if covered in the fridge).
Preheat the oven to 350ºF (~175ºC) and position the oven rack to the middle of the oven. Uncover the pan and bake for 55 to 60 minutes.
When bread is brown and firm to the touch, remove from the oven and let cool completely.
When the bread is completely cool, remove it from the pan and transfer it to a cutting board. Use a sharp chef’s knife to cut the bread into 10 to 12 slices. Do not use a serrated knife as this will rip the bread.

I got this recipe from Whole Foods. I checked the muffins multiple times to make sure they were cooked through. I baked the muffins for around 40 minutes. I liked the taste but found the muffins a bit on the soft side.

Extra-virgin olive oil, for the muffin pan
1 1/4 cups almond flour
1/4 cup coconut flour
1 tablespoon matcha powder
1 tablespoon baking powder
1/4 teaspoon kosher salt
1 ripe Hass avocado, pitted, peeled and mashed
1/2 cup pure maple syrup
1 tablespoon lemon juice
1 large egg (or 1 tablespoon chia seeds for a vegan version)
3 tablespoons unsweetened paleo-friendly almondmilk
1/3 cup chopped raw shelled pistachios, divided

Preheat the oven to 325°F. Oil a standard 12-cup muffin pan with extra-virgin olive oil.

In a medium bowl, whisk together almond flour, coconut flour, matcha, baking powder and salt. Set aside. Combine avocado, maple syrup and lemon juice in the bowl of an electric mixer and beat until fairly smooth. Add egg and beat until light and fluffy, about 2 minutes. Stir in flour mixture and almondmilk. Fold in half of the pistachios.

Spoon batter into the muffin pan, dividing the mixture evenly among the cups. Sprinkle the tops of muffins with the remaining pistachios. Bake until the tops are lightly browned and a toothpick inserted into the center comes out clean, about 20 to 25 minutes. Let muffins cool in the pan 5 minutes, then run a knife around the edges of the pan and unmold muffins on a wire rack to cool completely. Store in an airtight container up to four days.

Malekeh Nayiny, Nurse Blanche, 2010

Malekeh Nayiny, Red Cloth, 2010

Ingredients
½ cup hulled pumpkin seeds
⅔ cup (73 grams) coconut flour
2 tablespoons psyllium husk powder
1 tablespoon baking powder
½ teaspoon salt
5 large egg whites
3 large whole eggs
¼ cup avocado oil
¼ to ½ cup warm water
1 tablespoon hulled hemp or sesame seeds, for the top
1 tablespoon hulled sunflower seeds, for the top

Method
Preheat the oven to 350°F and grease a 9-by-5-inch loaf pan.
In a food processor or coffee grinder, process the pumpkin seeds until they resemble fine crumbs. Transfer to a large bowl.
Whisk in the coconut flour, psyllium, baking powder, and salt. Add the egg whites, whole eggs, and avocado oil and stir until well combined.
Stir in ¼ cup of the warm water until well combined. If the batter is stiff, stir in up to ¼ cup more water, 1 tablespoon at a time, until the batter is spreadable but not pourable.
Spread the batter in the prepared loaf pan and smooth the top. Sprinkle with the seeds and press lightly to adhere.
Bake for 45 to 50 minutes, until golden brown on top and firm to the touch. Remove from the oven and let cool completely in the pan.

I got the recipe from mbg. It was pretty good.

Ingredients
2 teaspoons ghee
1 cup chopped broccoli florets
2 cups almond flour
2 large eggs
1 cup unsweetened full-fat coconut milk
¼ cup shredded Cheddar cheese
1 teaspoon baking powder
½ teaspoon sea salt

Preheat oven to 350°F. Line 6 wells of a muffin tin with cupcake liners or parchment paper.
Combine all ingredients in a mixing bowl and stir well.
Scoop the mixture evenly into each prepared well.
Bake 30 minutes or until a toothpick inserted into the center of the muffin comes out clean.
Allow to cool, then transfer to an airtight container. Store at room temperature until ready to eat.