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Preheat oven to 350F (180C). Line 9 cups of a standard size muffin tin with silicone liners (or foil liners or paper liners). If you are ok eating oil, you can, alternatively grease or spray (with nonstick cooking spray) the cups.
In a small bowl or cup, combine the water and psyllium husks; let stand 10 minutes to thicken.
In a medium bowl, whisk together the almond flour, baking powder and salt. Stir in the water-psyllium mixture until blended into a dough.
Divide mixture into 9 portions (about 3 tablespoons each) and shape into a patty about the size of the muffin cup. Place patties in prepared muffin cups.
Bake in preheated oven for 27 to 30 minutes until just set at center.
Transfer to rack and let cool in tin 10 minutes. Remove breads from cups. Serve warm, room temperature, or chilled.