Breakfast,  Easy,  Freezes well,  Gluten free,  Great for kids,  Healthy,  Lunch box friendly,  Nut free,  Refined sugar free,  Snacks,  Wheat free

Impossible tahini bread

Tahini bread.

A great way to use up your tahini

Don’t know what to make with your jar of tahini? Try making a tahini bread.

When I first came across this recipe in Lucinda Miller’s cookbook The Good Stuff, I wasn’t, firstly, a fan of tahini and, secondly, couldn’t quite imagine what the texture of a tahini bread would be like. You see, the 7 item long list of ingredients doesn’t include any sort of flour which is what you’d usually expect when making a bread. There’s no kneading either.

That said, I was intrigued (and, crucially, in possession of an almost full jar of tahini in my cupboard). Enter, tahini bread.

The result is a fluffy loaf of bread

A little surprisingly, this recipe produces a fluffy, delicious bread with a very faint taste of tahini which is actually really addictive. You may also want to try eating your tahini bread toasted the next day with your favourite breakfast topping, like, say, homemade jam or nut butter.

Tahini bread.

Great for many diets

One of the things that is great about tahini bread is that it is suitable to a range of diets, including nut free, wheat free, gluten free, and refined sugar free. It can also be made egg free if you substitute egg replacer powder or a mixture of flaxseeds and water.

Plus, no less importantly, mixing together the baking soda and vinegar will give you a pretty cool chemical reaction while you’re baking. Fun!

Tahini bread.

Impossible tahini bread

Author: Katerina } Once a Foodie

Ingredients

  • 300 g jar of light tahini (sesame) paste
  • 4 free range eggs
  • 1/2 tsp bicarbonate of soda
  • 30 ml organic apple cider vinegar
  • 1 tsp fine sea salt
  • 1-2 tbsp honey
  • 1 tbsp pumpkin seeds (optional)

Instructions

  • Pre-heat the oven to 180C/160C fan forced.
  • Line a loaf tin with baking paper.
  • Combine all the ingredients, except for the pumpkin seeds, in a food processor or mix them with a spoon in a large bowl.
  • Pour the mixture into the prepared tin, then sprinkle the pumpkin seeds on top for some added crunch.
  • Bake it for 35-40 minutes or until it is cooked through and golden.
  • Leave it to cool in the tin for a few minutes, then turn out onto a rack to finish cooling before slicing it.

Notes

This recipe comes from Lucinda Miller’s fantastic cookbook The Good Stuff.
You have found this delightful recipe on Once a Foodie – onceafoodie.com. It was lovely to see you. Please come visit again.
Tahini bread.

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