This sounds almost too good to be true. But there’s a reason why this recipe, that first appeared on an Israeli moms’ group chat a few years ago, became such an instant hit – it’s gluten free, Kosher for Passover (for those who eat legume), and the easiest recipe to make.
Yields
8
inch loafPrep time
10
minutesCooking time
25
minutesTotal time
35
minutesI added chickpea flour to the original recipe, as I feel the texture is better this way. But you can just omit the chickpea flour altogether (no need to replace it with anything else) and give a try to the original recipe.
Use a small 8″ x 4″ loaf pan
INGREDIENTS
6 tablespoons tahini
4 large eggs, at room temperature
3 tablespoons chickpea flour (optional, see note above)
2 tablespoons honey
1 teaspoon kosher for Passover baking powder
1 teaspoon kosher salt
DIRECTIONS
- Oven to 350 degrees. Grease an 7” or 6” loaf pan.
- Mix all ingredients in a bowl to a smooth, thin batter. If the tahini has separated in the jar (the oil is on the top, the bottom is hard to mix), use a food processor to briefly mix all the ingredients. Pour into prepared loaf pan and bake for about 25 minutes, until a toothpick inserted into the center of the loaf comes out clean.
- Let cool on a rack and serve. Keep lightly wrapped in aluminum foil at room temperature up to 5 days.
Really curious to know if you have a recipe for the “bread/buns” served at many Jerusalem restaurants during Pesach. I think they might be gluten free, but very curious to know how they’re made. I have tried to find it, but no luck in 6 years of trying. Would love some help with it.The only thing I am sure of is that it is not Kitniot.
I’m curious whether or not I could use egg whites or egg beaters in place of the whole eggs. The fat from the tahini is healthier than that from eggs. And whether the salt could be reduced (also health reasons).
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