Preheat oven to 350 degrees F.
Combine almond flour, psyllium husks, pumpkin seeds, sesame seeds, baking powder and sea salt in a bowl.
Add the liquid ingredients into the bowl quickly, and begin stirring. The dough will initially look very sticky, but continue stirring for 1-2 minutes, and the dough will thicken as the psyllium husk absorbs the water.
Without over mixing, stop when the dough holds together in a ball and resembles a sticky dough.
Cut the dough into 4 equal pieces, and use wet hands to mold in to a ball. Gently flatten onto a baking tray to the width of your desired bun. They will rise more as they bake.
Bake buns for 45-55 minutes. The buns will get very dark on the outside, but resist removing them too early. The water needs a lot of time to evaporate, leaving a soft and light bread inside.
The end result has a very similar texture to regular bread, but is slightly wetting. I don't mind the texture, but toasting the buns helps to dry it out.
Store leftover in the refrigerator for 4 days, or freeze in airtight packaging for 2-3 months. Thaw and toast to serve.