THE JOURNAL

Start your day with this seed-packed, nutrient rich essential. The ARTAH Loaf is a recipe from our 10-Day Reset nutrition programme, designed to support digestion and sustain steady energy. High in fibre, protein, and naturally gluten free, it’s the perfect alternative you can swap in for toast, sandwiches or for simply enjoying a slice on it’s own. INGREDIENTS: 1/2 cup (72.5 g) almonds 1/2 cup (67.5 g) hazelnuts 1/2 cup (64.5 g) pumpkin seeds 1 cup (140 g) sunflower seeds 1/2 cup (90 g) flaxseeds 1/2 cup (95 g) chia seeds 1/4 cup (28 g) golden flaxseed meal 1/2 cup (40 g) psyllium husk 3 tbsp (45 ml) coconut oil, melted 1 tsp salt 1 1/2 cups (360 ml) warm water METHOD: Preheat the oven to 175°C. Add the almonds and hazelnuts into a food processor and process into a fine meal. Be careful not to over-process the nuts. Add the processed nuts, seeds, psyllium, and salt into a large bowl and mix until well combined. Add the coconut oil and water into the bowl and mix again. If the dough is too thick or some of the dry ingredients aren't completely soaked, add more water, 1 tbsp at a time. Transfer the dough into a parchment paper-lined 8 x 4 inch/20 x 10 cm loaf pan and press it into an even layer. Smooth out the top and bake for 45 minutes. After 45 minutes, remove the bread from the pan and place it directly on a baking sheet (or an oven rack). Bake for another 15-25 minutes. Transfer the bread onto a cooling rack and let it cool completely before slicing. The bread will continue to firm up as it cools. Leftover bread keeps well in an airtight container in the refrigerator for 4-5 days. For longer term storage, slice the bread and store it in an airtight container in the freezer for up to 3 months. SHOP THE 10-DAY RESET