Tahini bread.
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5 from 1 vote

Impossible tahini bread

Author: Katerina } Once a Foodie


  • 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)


  • 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.


This recipe comes from Lucinda Miller's fantastic cookbook The Good Stuff.
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