I saw the recipe of this 2 ingredients bread (+ the pantry additions) on the page of @zoe.nogluten and was intrigued by the simplicity and the relatability of the ingredients! The recipe is exactly what you see, the result is a soft “bread” with hints of earthy tahini! I had a quick piece this morning bff with labneh and olive oil, I can’t wait to have more of it with different toppings!
Tahini Bread (Gluten-Free, Dairy-Free, Nut-Free)
Prep time:
Cook time:
Serves:
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- Description
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- Ingredients
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BY YASMINE IDRISS
I saw the recipe of this 2 ingredients bread (+ the pantry additions) on the page of @zoe.nogluten and was intrigued by the simplicity and the relatability of the ingredients! The recipe is exactly what you see, the result is a soft “bread” with hints of earthy tahini! I had a quick piece this morning bff with labneh and olive oil, I can’t wait to have more of it with different toppings!
Ingredients
- 4 large eggs (at room temperature)
- 300g tahini paste
- ½ tsp baking soda
- 1 tbsp honey or maple syrup
- Pinch of salt
- Optional: pumpkin seeds or sunflower seeds (for topping)
Method
- 1)
Preheat your oven to 180°C.
- 2)
In a bowl, whisk together the eggs, tahini, baking soda, honey (or maple syrup), and salt until smooth.
- 3)
Pour the mixture into a lined loaf tin.
- 4)
Sprinkle pumpkin or sunflower seeds on top if using.
- 5)
Bake for 35 minutes, or until the bread is golden, puffed, and a toothpick comes out clean.
- 6)
Let it cool before slicing.