Preheat oven to 350°F. Line a regular-sized loaf pan with parchment paper and set aside.
In a food processor, pule the cashews and almonds until they are in small pieces with very few large chunks remaining—just be careful not to over-process and create a flour texture. (see picture)
Pour “chopped” cashews and almonds into a large mixing bowl. Add the flaxseeds, oats, chia seeds, psyllium husk powder, salt, honey, oil, and 1 1/2 cups of water. Stir until a slightly dry dough forms—add up to 1/2 of a cup extra water if needed.
Transfer mixture to prepared loaf pan and firmly pat down. Place loaf in oven and bake for 45-50 minutes, or until bread is firm and slightly golden.
Let bread cool for 10 minutes, remove from pan and serve warm with your favorite toppings.
Leftovers will keep for up to a week refrigerated in airtight container.
Nutrition information is a rough estimate of 1/12 of the entire recipe without optional toppings.