Generic selectors
Exact matches only
Search in title
Search in content
Post Type Selectors

Mama Living Abroad

Flourless Tahini Bread

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
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).
 
 
Tried this recipe? Tag@mamalivingabroad

I love hearing from you! If you’ve tried this Flourless Tahini Bread recipe, then please rate the recipe and let me know how you got on in the comments below. Your email address will not be published.

17 comments

  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

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




Hi, I’m Rachel.

Welcome to my little corner of the internet! I’m happy you’re here. I am the food blogger and photographer behind “Mama Living Abroad.”

In this space, I am sharing flavorful Israeli and Jewish recipes that I love to make and have my family and friends approve. My blog is 100% Kosher.

Popular Right Now

Join our mailing list

to receive a FREE E-Book:

the complete challah guide

Tips, techniques, and recipes for making delicious and beautiful Challah bread

*******

You can change your mind at any time by clicking the unsubscribe link at the bottom of any of our emails.