By Andrei P
Tahini Bread
8 steps
Prep:10minCook:25min
Please have in mind that this is not a traditional Bulgarian recipe but is a one I found last year when trying to cut down gluten. What I like the most is that you can really make it your own by adding ingredients of your choice to the base that I’m sharing below. For me this is a great alternative to bread – it doesn’t really have the same taste but it gets a similar texture (at least for me). I wanted to share it for anyone who is trying to avoid gluten and/or dairy products in their diet for whatever reason.
I’m sharing the proportions I use usually but those can be re-calculated depending on how big of a loaf you’d like to have (it goes 50g tahini per 1 egg).
Updated at: Thu, 17 Aug 2023 03:06:55 GMT
Nutrition balance score
Good
Glycemic Index
19
Low
Nutrition per serving
Calories1449 kcal (72%)
Total Fat124.3 g (178%)
Carbs47.5 g (18%)
Sugars1.6 g (2%)
Protein56.1 g (112%)
Sodium2717.9 mg (136%)
Fiber18.6 g (67%)
% Daily Values based on a 2,000 calorie diet
Instructions
Step 1
Pre-heat oven to 180-200 C / 350-390 F
Step 2
Get the eggs to room temperature
Step 3
Scramble the eggs in a bow
Step 4
Add the tahini and mix with the eggs (I use a fork for the mixing). This one will probably take most of the prep time but you want to have a good, consistent mix. Don’t give up on it – it will eventually mix well 😊
Step 5
Once you have the mix, add the baking powder and the salt and mix until absorbed. Keep in mind the dough remains runny.
Step 6
You can add nuts, seeds or anything else
Step 7
Grease your tray or cover it in baking paper (I use the baking paper) and pour the mix in
Step 8
It usually take 20-25 minutes to bake, however you’d like to use a stick/knife to check if it’s properly baked in the middle
Notes
0 liked
0 disliked
There are no notes yet. Be the first to share your experience!
