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Heat the oven to 175oC. Grease an oven tray with a little olive oil.
Mix all the dry ingredients together in a bowl or food processor or in a stand mixer with a dough hook.
Add the eggs and mix once more to combine well.
Boil the water and pour into the dry mix, stir through with a fork or whizz in the processor.
If the dough is very wet leave it for 10 minutes to allow the psyllium husk to soak up the moisture.
Drizzle a little oil on your hands to stop them sticking to the dough. Remove the dough from the bowl and divide it into 6 even sized balls. Mould them to shape and make the surfaces smooth, use a little more oil if necessary. Lay them onto a greased baking tray and sprinkle with the seeds, if using.
Bake for 50 minutes or until hollow when tapped and when they move off the trays easily. Allow to cool to room temperature before cutting or eating.