Tahini Bread

2017 Update: Due to a problem with Photobucket, see here, there will be a lot of recipes without photos. I will be slowly redoing the recipe pages, as best I can, but many other posts will be impossible to replace. I’m doing this in my own time, while continuing to update the blog with new recipes and posts. If you’d like to donate, any amount appreciated, you can do so here. The site will always be free, the recipes will never be locked behind a paywall, but this is a lot of additional work. I’m not demanding or begging, just putting it there so if you feel like repaying my hard work you have that option. I don’t make any money from the site, all that I do here is to help others, I couldn’t charge for that.

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.