Tahini Bread

Top image: The batters before baking just to give you an idea, but use the tin on the right like the recipes says, it’ll save you some headaches.

Goes great with  7 Spice Chicken, Lemon Salad Dressing or Garlic Tahini Chicken.


120g Light/Dark Tahini
70g Low Fat Natural Yoghurt
1 Medium Egg
2 Tbsp Maple Syrup
20g Ground Almonds
1/2 Tsp Lemon Juice
1/2 Tsp Baking Soda
Pinch of Salt

Can be frozen.


1. Preheat oven to 180c (Fan). Grease and line the bottom of a a 6×3 inch loaf pan. Bakes best with about an inch of Batter. Isn’t stable enough to be baked as a full loaf.

2. Beat, using an electric mixer, together all the ingredients until a smooth, thick pancake like batter has been formed. Pour into the prepared tin and bake for 15-20 minutes, turning halfway if necessary, or until a knife comes out clean. Loaf should be golden brown and firm.

4. Let cool in the tin for 15 minutes then transfer to a wire rack to cool completely.


Peanut Bread: Replace Tahini with Natural Peanut Butter.

Peanut Butter Variant.


10 thoughts on “Tahini Bread

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