Flourless Tahini Bread

Today we're making a one bowl, savoury flourless tahini bread studded with pumpkin seeds. A lovely bread to enjoy with butter or slice of cheese on top.

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Course: Snack

Cuisine: middle eastern

Keyword: flourless bread, gluten free bread

Prep Time: 5

Cook Time: 30

Total Time: 35

Servings:

Calories: 194kcal

Author: Dr. Stephanie Gray ~www.drstephanieskitchen.ca

Equipment

1 9x5 loaf pan
1 Medium bowl
1 wooden spoon

Ingredients

4 eggs
1 cup tahini
1 tsp baking soda
1 tbsp monk fruit sweetener or maple syrup
1 tbsp lemon
1 tbsp chia seeds
1 tbsp pumpkin seeds

Instructions

Preheat the oven to 350 F. Line a 9x 5 loaf pan with parchment paper.
In a medium bowl, add all ingredients except pumpkin seeds.
Stir with wooden spoon.
Pour into loaf pan.
Garnish with pumpkin seeds.
Bake 25-30 minutes. Top should be golden brown.

Notes

Substitute sunflower seeds for pumpkin seeds.

Use maple syrup, monk fruit sweetener, Swerve or coconut sugar. The sweetener takes the edge off the tahini.

It's ok to omit chia seeds. Recipe will work without.

Store bread in an airtight container or ziploc bag. Can be left on the counter for 2 days. After that it should be refrigerated. Eat within 5-7 days. Bread freezes nicely,

Serve alone, with butter, jam or a slice of cheese on top.

Nutrition