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Flourless Tahini Bread

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This Flourless Tahini Bread is so easy to make, gluten-free, Pareve, and perfect for Passover (for those who eat legumes). It’s a WIN WIN WIN.

Flourless Tahini Bread on a brown board

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 (affiliate links): 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.

flourless-tahini-bread slices on aboard

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 in an airtight container in the fridge for up to 5 days (most likely it will be gone long before that).

FAQs

What kind of pan did you use?

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.

I don’t have date syrup or honey, can I use sugar?

Yes, two tablespoons of light brown sugar.

The bread turned out a little green, why?

Sunflower seeds can cause a green color because of their reaction to the baking soda.

More Recipes You’ll Love

Tahini Sauce

Game-Changing Tahini Chocolate Chip Cookies

Date Syrup-Tahini Granola

All opinions are always 100% honest and my own. Links are affiliate links. If you click a link and buy something, I receive a commission for the sale. It doesn’t cost you anything extra and you are free to use the link or not as you choose. If you do use my links, I appreciate your support!

flourless-tahini-bread slices on aboard

Flourless Tahini Bread

Author Rachel
Prep Time 5 minutes
Cook Time 25 minutes
Yield 1 small loaf
Print Pin Recipe

Description

Delicious Flourless Tahini Bread that is so easy to make, gluten-free, Pareve, and perfect for Passover
Kosher, Pareve

Equipment

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).
 
 
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Comments & Reviews

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Recipe Rating




  1. 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?4 stars

  2. Does the date syrup add anything besides sweetness? i actually prefer that its not sweet, can i leave it out? thanks