If you’ve been looking for what is definitively the best This Flourless Tahini Bread recipe on the internet, then you’ve come to the right place. I do not know the source of this recipe; it was all over the internet a few years ago.
To make it, simply combine all the ingredients in a bowl and pour into a greased loaf pan. This bread is very dense and feels almost like a cake. Let me know if you like it!
Ingredients Overview
*The full recipe is in the recipe card below!
Tahini: Made with 100% sesame seeds ground into a paste. Tahini here adds a satisfying richness and a gentle, nutty, savory taste that pairs so well with the nuts and seeds. Look for tahini that is smooth and creamy.
Tahini that I used and liked: Soom, Baron’s, and Seeds + Mill.
Date syrup (Silan): A super healthy natural sweetener that is made with dates. It gives the bread a beautiful brown color. Other options are to use honey or brown sugar.
Baking soda: Baking soda is what is going to make our bread rise. Make sure to put the bread in the oven immediately after adding the baking soda.
Pro-Tips
Mix the ingredients well: To ensure a smooth and even texture, mix the ingredients thoroughly until you have a smooth and homogeneous batter.
Allow the bread to cool before slicing: After removing the bread from the oven, let it cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely. This will help the bread firm up and prevent it from falling apart when you slice it.
Store the bread properly: To keep your tahini bread fresh, store it in an airtight container in the fridge for up to 5 days (most likely, it will be gone long before that).
FAQs
I used a small loaf pan 5.25″D x 9.25″W x 2.75″H. Grease and line with parchment paper; this will help your bread cook evenly and prevent sticking.
Yes, two tablespoons of light brown sugar.
Sunflower seeds can cause a green color because of their reaction to the baking soda.
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Flourless Tahini Bread
Description
Equipment
- 1 small loaf pan 5.25"D x 9.25"W x 2.75"H
Ingredients
- 6 Tablespoons (90ml) tahini paste (raw tahini)
- 4 large eggs
- 2 Tablespoons (30ml) date syrup or honey (date syrup will give the bread a darker color). Or brown sugar
- 1 Teaspoon (5 grams) baking soda
- 1/2 Teaspoon salt
- 1/2 cup seeds and nuts like sunflower, pumpkin, flaxseeds, chopped walnuts
- oil for greasing the pan
For the topping:
- sunflowers seeds, sesame seeds, poppy seeds…
- everything but the bagel seasoning optional
Instructions
- Preheat oven to 350°F/180°C.
- Line a loaf pan with parchment paper and grease it with a some oil.
- In a bowl, mix tahini, date syrup, eggs, and salt.
- Add ½ cup of seeds and nuts.
- Add baking soda and mix until very well combined.
- Pour the mixture into the loaf pan.
- Sprinkle the extra seeds on top.
- Bake for about 25-30 minutes until golden.
Notes
- This bread is very dense and feels almost like a cake.
- Put the bread in the oven immediately after adding the baking soda.
- Allow to completely cool before slicing.
- Store in an airtight container in the fridge for up to 5 days (most likely it will be gone long before that).
What kind of tahini do you use,?
I buy my tahini from Amazon – Baron
I am sensitive to egg white. Can I make this recipe using Flax eggs?
Not for this recipe…they are too many eggs…sorry
Very interesting flavor. I liked it and the texture was very bread-like.
The taste is awsome but my bread turned green. I know it’s a natural reaction from the baking soda. Can this change of color be avoided?
Did you use sunflower seeds? They can cause the green color because of their reaction to the baking soda.
I love it!
Thank you
What size loaf pan did you use ?
Small 5.25″D x 9.25″W x 2.75″H
There is also a link in the recipe card if you want to see how it looks
Does the date syrup add anything besides sweetness? i actually prefer that its not sweet, can i leave it out? thanks
Sweetness and color. You can omit it.
Don’t skip on the salt and nuts
geneious
Blew my mind. I wish it was bigger though….
thank you. Yes it is small but very addictive
I make it all the time