Vered's Israeli Cooking

Tahini bread

Tahini bread

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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.

Tahini bread

Recipe by Vered GuttmanCourse: Pastries, BreadsCuisine: Israeli, JewishDifficulty: Easy
Yields

8

inch loaf
Prep time

10

minutes
Cooking time

25

minutes
Total time

35

minutes

I 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.
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