• Nava

Dairy free and gluten free Tahini Bread


Helloooo my friends, near and far.

How are you all doing? I hope you are all keeping well and staying SAFE.

Let me launch into this by saying I LOVE tahini. I love it savoury, or sweet. I love it in my cakes, on my sandwich, as a dip and now in my bread. This recipe is ridiculously easy and I got it from social media from an Israeli website called Mitbach Bekaley Kalut, which means something like ‘easy peasy kitchen’.


Israeli people even when they are giving you recipes don’t give you recipes, I swear they are just like my Mum. ‘Roughly, approximately, if you want to, more or less, a little bit of this, a little bit of that, and if you don’t have just add, and that’s how you make it. See easy peasy!’


Don’t worry I measured everything out for you twice and let me tell you this really is EASY PEASY. You don’t need any fancy equipment, just a mixing bowl and egg beater (even a fork will do). The taste is simply damn delicious, my partner who isn’t a fan of tahini was wrestling me over the last piece, it’s ok my lovelies you can rest assured, he didn’t have a hope in hell…

One of the things that surprised me about this bread is how morish it is. And it is genuine bread, not like banana bread: let’s face it people – you’re eating cake! But not with this crusty tasty treat. And it has no flour. Yep that’s right, zip, nadda, nix, ZERO FLOUR. Good for the taste buds and healthy too!



Ingredients

4 eggs

180g tahini

2 tablespoons honey

1 tablespoon olive oil

½-3/4 teaspoon salt

¾ cup broken walnuts

¼ cup almonds

3 tablespoons sesame seeds

Handful sunflower seeds

Handful pumpkin seeds

1 teaspoon bicarbonate soda or baking powder (I used baking powder)

¼ cup rolled oats (optional)

Handful of nuts and seeds to sprinkle on top


Method

Preheat the oven 170C

Using an egg beater, mix the eggs, tahini, salt, oil, honey.

Mix in the nuts and seeds, stir in the bicarbonate soda and if you want to you can add the rolled oats (I did).

Pour into a shallow, rectangle shaped, bread loaf tin

Bake for 35-40 minutes


Please note: You can use any nuts and seeds your heart desires. You don’t have to use the ones I used. You can add more nuts , less seeds and visa versa.

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