It was around Passover time a couple of years ago when I first heard of this flourless bread idea… Bread recipe that calls for zero flour (!!!) – as a bread lover I was intrigued and I had to try it for myself.
I find the use of Tehina (Tahini) is just genius in achieving that soft airy kind of texture and I have to give it to this bread, the result in texture is heavenly. The taste is different than the ordinary, familiar taste of bread; the Tehina and eggs definitely give the tone in flavor. So after tasting it, I’m still not sure if it is right to call it “bread”… However, I LOVE creating all kinds of mini sandwiches using this bread. Creating sandwiches adds a lot of flavor dimension to the bread and rather than eating it on its own, I like using it as a vehicle to other flavors… Other ideas are to serve this bread along with some flavorful spreads or tapenades. Another way to add flavor is to add chopped olives, nuts or sundried tomatoes to the mixture before sending it to bake in the oven.
You will need:
4 Eggs
2 tsp. Honey
½ cup Tehina / Tahini (Raw)
1½ tsp. Baking Powder
¼ tsp. Salt
Let’s do this:
Start with the eggs and whisk them well in a big bowl.
Add honey and whisk to combine.
Next add the raw tehina. Tehina (or Tahini) has such a unique flavor – raw tenina is usually used to make a savory sauce [Afooda’s Tehina Sauce Post], but actually it is such an amazing ingredient that can be incorporated in so many recipes. I LOVE tehina in any form…
Mix the tehina into the egg mixture.
All that is left is to add the baking powder and salt. Mix again to combine well and that’s it!
Generously spray oil in a 8’’ X 3.5’’ loaf pan. Pour the mixture into the pan and bake in a 350°F preheated over for 20-25 minutes.
The bread is ready when it becomes firm on the inside and its color on the top is golden brown.
Take the bread out of the oven and allow it to cool slightly before removing it from pan. To remove it from the pan, use a knife to run around the edges to help loosen up the bread and then flip it out onto a board. allow the bread to cool completely before cutting it.
The bread cooled down – it is now time to slice…
This bread is best when served fresh; but if you have leftovers, you may wrap it well (airtight) in plastic wrap; just keep in mind that the quality of its texture and flavor reduces when it is more than couple of days old.
Simple clean flavors make an AWESOME open faced sandwich!
As I mentioned before I love adding flavor to this bread when eating it… so this is most definitely an awesome opportunity to put together a few flavors for an open faced sandwich or any other sandwich you can think of… Last year, a friend of mine told me he used it to make French toast and LOVED the results. My next “go to” with this bread is grilled cheese! 🙂 The sky is the limit for this one – How will YOU eat it?
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Quick Recipe:
Tehina Flourless Bread-
Whisk the Eggs with the Honey.
Add raw Tehina and whisk to combine.
Add Baking Powder and Salt and mix well.
Use spray oil to generously coat a loaf pan.
Pour mixture into the loaf pan.
Bake in a 350°F preheated over for 20-25 minutes.
I will definitely give this recipe a try. Thank you Ms. Huppit!
Tastefully yours,
Mark
This is great! I’m excited for you to try it!
thank you so much for sharing
from Carmel Miller
My pleasure Carmel! so glad you enjoy it!
I’m with you, Huppit, tahini is amazing!!!
agree 100%!
I can put it on anything!
My grandma makes this for me in israel! I love it. Question: are you able to remove honey from the recipe? I have a friend that is completely sugar free and I want to make them this bread!
Hi Carmel,
Thank you for your comment! I haven’t had a chance to try this recipe without the honey…but since the amount is little I think it can still work. Perhaps if your friend can have other natural sweeteners such as Silan or Agave you can try to replace the honey …Give it a try and let me know!
I always use silan when I make tehini bread.
Sounds wonderful! Thank you for sharing your experience. I love Silan; I think it is such an amazing product. My absolute favorite is a simple toasted bread with raw Tehina and Silan…so delicious!
I know it has been 2 years, but for anyone who is looking to make it low on sugar (and only with “sugar alcohol”: I add monkfruit sweetener instead of honey and it works perfectly fine.
(the recipe I used called for 6TBS tahini with 4 eggs but I am not sure if that made any difference)
Thank you so much Anastasia for sharing this! it’s always great to know from true experience and I’m so happy that it can be modified since it is such a great recipe and dish.Thank You!
Can you prepare it the night before to just bake the next day?
Hey Tanya,
I wouldn’t let the mixture sit over night without being baked; I believe the baking powder loses its effect…
Try making it including baking let it cool fully before storing in a sealed container or ziplock. Then reheat it in the oven before serving. Let me know how it worked out.
Huppit
Hi Huppit – I made a loaf of this yesterday and half of it is already gone! I’ve recently fallen in love with Tahini. My favorite brand was only available in a 6-pack during this crazy time – I just received it so needless to say, I’ve been looking for tahini recipes! Happy to come across your blog and this recipe. Definitely an unusual texture but really like it, especially since I don’t like overly sweet baked goods. Look forward to trying more recipes from your site. Thanks for the inspiration!
Hi Lori! Thank you so much for your message and for your kind words. I am so happy you tried and liked the Tahini bread! I’m also a HUGE fan of Tehina 🙂 I combine it with freshly squeezed lemon juice, water and salt to make the basic sauce and I just love having it handy for any meal …:) My family makes fun of me that I put it on everything… I hope you’ll have a chance to check out the other Tehina/Halva recipes on the blog – I will definitely work on adding more…
Can this be frozen? I live alone and it would take me a good week or more to eat a whole loaf.
I also want to know if anyone has tried to freeze then defrost this as about to try make it and won’t be able to eat the whole loaf in 2 days alone. Thanks so much for receipe
Hi Sara,
Thank you for your message. Here we all love this bread so much that every time I make it it’s gone so quickly; so I haven’t had the chance to freeze it myself. However, I know that freezing worked for a few people who made this bread before.
For some tips:
-Make sure the bread is completely cooled before wrapping it well and freezing it
-For best defrosting, allow the frozen bread to thaw at room temperature for about 45min, then finish the process by baking it in a preheated oven for 5-7 minutes @325-350. Enjoy!
I have made this bread several times, I have lost count!!
Thanks for this recipe 🙂
It is so wonderful to hear Eden! Thank you for sharing with me.
Last time I made it, to change it up a bit I added pumpkin seeds and sunflower seeds to the mix and on top and it was so yummy!Another time, I added a little Za’atar to the mix, and when the bread came out of the oven, I sprinkled the top with some more Za’atar and fresh Lemon zest… We all LOOOOOOVED the added flavors!
Fantastic!! My husband loves this bread with an avocado and a fried egg on top, My new go to delicious bread recipe 💗
So happy to hear that Megan! it sounds delicious!