Delicious and easy-to-make tahini bread recipe with a nutty flavor, perfect for any meal. It's gluten-free and dairy-free and ready in just 45 minutes.
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Tahini bread is a delicious, nutty-flavored loaf that is both gluten-free and dairy-free, making it a great option for those with dietary restrictions. This easy-to-make bread is perfect for breakfast, a snack, or even as a side dish with your favorite meals. The combination of tahini paste, almond flour and coconut flour creates a rich, moist texture that you’ll love.
I love the aroma of freshly baked bread as it comes straight out of the oven. This bread is moist, nutty, and tastes amazing with just a bit of peanut butter, almond butter, or ghee. This tahini bread recipe is not as sweet as pumpkin bread, ripe plantain bread, banana mango bread, or coconut flour bread. Instead, it's more savory, making it ideal for dipping in a garlic and olive oil mixture, crafting sandwiches, or complementing your favorite dinner dishes.
This recipe has become a staple in my kitchen, especially when I’m looking for a quick and healthy bread option. It has a mild toasted sesame flavor, making it ideal for sandwiches or toast, and its texture closely resembles that of traditional bread. It pairs wonderfully with both sweet and savory toppings, making it incredibly versatile.
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Why You'll Love This Recipe
- Gluten-free, dairy-free grain-like bread: enjoy the appearance of whole-grain bread without actually using grains. This is perfect if you've missed the texture and experience of eating your favorite sandwich bread after a long time without it.
- Nutty flavor: the tahini paste adds a rich, nutty flavor that’s unique and delicious.
- Easy to make: with simple ingredients and easy steps, this bread comes together quickly.
- Versatile: great for breakfast, snacks, or as a side dish. Make it savory or sweet to suit your taste.
Recipe Ingredients
You'll need the following ingredients to make this easy tahini bread:
Ingredient Notes and Substitutions:
- Eggs: provide structure and moisture. If you prefer a vegan version using flax eggs, the loaf will be flatter and more dense.
- Tahini paste: also known as sesame paste and sesame seed paste, adds healthy fats, and a unique nutty flavor and rich texture. Tahini can be substituted with peanut butter or almond butter.
- Almond milk: keeps the bread moist. Any plant-based milk, like almond milk or coconut milk, can be used as a substitute.
- Almond flour: adds a nutty flavor and is gluten-free. This flour cannot be substituted.
- Coconut flour: helps to absorb moisture and adds a slight sweetness. It can be substituted with a total of 1 ¾ cup (175 grams) of almond flour.
- Baking powder: helps the bread rise and become fluffy.
- Baking soda: works with baking powder to create a light texture. It can be swapped with a total of 1 tablespoon of baking powder.
- Ground cloves: is optional, and adds a warm spice flavor. You can leave it out, or swap it with cinnamon.
- Sea salt: enhances the overall flavor.
- Sesame seeds: optional, for topping, adding a nice crunch and more sesame flavor. Use black or white sesame seeds, pumpkin seeds, poppy seeds, or a mix.
See recipe card below for all ingredients and quantities.
How to Make Tahini Bread
- Step 1: Combine dry ingredients: in a medium bowl, mix the almond flour, coconut flour, baking powder, baking soda, ground cloves, and sea salt. Set aside.
- Step 2: Whisk eggs: in a large mixing bowl whisk the eggs using an electric mixer until light and fluffy, and double in size. About 2 minutes. This can be done by hand with a whisk but it may take longer.
- Step 3: Mix wet ingredients then add dry ingredients: add tahini paste and almond milk to egg mixture and blend until smooth. Gradually add the flour mixture to the wet mixture, stirring until well combined. Fold in rosemary.
- Step 4: Pour into pan: pour the batter into the prepared loaf pan and smooth the top. Sprinkle sesame seeds on top if using. Bake at 350°F for 45-50 minutes.
Expert Tips:
- A hint of sweetness: next time add a teaspoon of vanilla extract, replace the cloves for a teaspoon of cinnamon and add two tablespoons of honey or pure maple syrup for added sweetness.
- Room temperature ingredients: if your tahini has been stored in the fridge, bring it to room temperature before using. This ensures it blends smoothly with the other ingredients.
- Test for doneness: to check if your banana bread is fully baked, insert a toothpick or a knife into the center. If it comes out clean or with a few moist crumbs, the bread is done. For best results, insert an instant read thermometer in the bread and make sure the temperature is 200ºF.
- Proper batter consistency: the batter should be sticky and spoonable. If it's too runny, add a bit more almond flour. If it's too firm, add a splash of nut milk to reach the right consistency.
Ways to Enjoy Tahini Bread
Few things are better than fresh warm bread! I could honestly eat this bread any time of day. Here are some ideas:
- Enjoy a delicious breakfast with some tahini and maple syrup drizzled on top. Paired with a cup of hot tea and you’ve got the perfect morning.
- Spread on a little melted ghee, a drizzle of honey and a dash of cinnamon for a sweet afternoon treat.
- Serve it up for dinner alongside my pumpkin pasta sauce, white bean and mushroom soup, or black bean and sweet potato stew.
Common Questions
Yes, for a vegan option, replace the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg). This bread, however, will be more dense without the fluffy eggs to help with the rise.
If you don't have tahini for your tahini bread recipe, you can use peanut butter, almond butter, or sunflower seed butter as substitutes. Peanut butter and almond butter provide a similar consistency and nutty flavor. Sunflower seed butter is a good nut-free option, with a texture similar to tahini and a slightly earthy flavor. These substitutes can help maintain the bread's rich, moist texture.
Storage Tips
- Room temperature: store in an airtight container, or covered in plastic wrap for up to 3 days.
- Refrigerator: keep in the fridge, in an airtight container, for up to a week.
- Freezer: freeze the bread whole, or slice the bread and freeze the individual slices in a freezer-safe bag for up to 3 months. Thaw the bread at room temperature before serving.
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Recipe
Tahini Bread Recipe
Equipment
- 1 hand blender
Ingredients
- 1 cup (112 grams) extra-fine almond flour
- ¼ cup (30 grams) coconut flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- ¼ teaspoon ground cloves
- 3 large eggs, room temperature
- 1 cup (240 grams) runny tahini paste, room temperature
- ½ cup almond milk, room temperature
- 2 tablespoons chopped fresh rosemary, or 2 teaspoons dry rosemary
- sesame seed for topping, optional
Instructions
- Preheat oven: preheat your oven to 350°F. Line a 4x8-inch loaf pan with parchment paper or lightly grease it.
- Combine dry ingredients: in a medium bowl, mix the almond flour, coconut flour, baking powder, baking soda, ground cloves, and sea salt. Set aside.
- Whisk eggs: in a large mixing bowl, whisk the eggs using an electric mixer, until light and fluffy, and double in size. About 2 minutes. This can be done by hand with a whisk but it may take longer.
- Mix wet ingredients: add tahini paste and almond milk to egg mixture and blend until smooth. Gradually add the flour mixture to the wet mixture, stirring until well combined. Fold in rosemary.
- Pour into pan and bake: pour the batter into the prepared loaf pan and smooth the top. Sprinkle sesame seeds on top if using. Bake for 45-50 minutes, or until a toothpick or cake tester inserted into the center comes out clean.
- Cool: allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
- Room temperature ingredients: if your tahini has been stored in the fridge, bring it to room temperature before using. This ensures it blends smoothly with the other room temperature ingredients.
- Storage: store in an airtight container at room temperature for up to 3 days. Or refrigerate for up to a week.
Kyle
Dense and delicious. I made a sandwich with this bread and I’ll definitely do it again!
Jacqui Wilson
Hi Kyle, I'm so glad you enjoyed the bread! I use it for sandwiches all the time.