Tasty Tahini Loaf

A loaf worth the boast! This Middle Eastern-inspired bread is sweet yet savory to satisfy all of your tastebud’s desires. Discover the goodness of tahini – a sesame spread that is allergen- and IBS-friendly that packs a nutritious punch. Research shows that sesame seeds have a high antioxidant capacity, reducing oxidative stress and chronic inflammation—important for gut health.¹ This tasty tahini loaf is delicious enough to enjoy solo or can get topped with baked fruit. I suggest chopping and heating grapes, blueberries, and blood oranges into a fruit compote. Better hurry before there is only a tahini bit left!

Makes: 8 servings
Serving Size: 1 slice
Prep Time: 10 minutes
Cook Time: 45 minutes

Ingredients for tahini loaf

• ½ cup almond flour
• ½ cup gluten-free all-purpose flour
• 1 large egg
• ¾ tsp baking powder
• 1 tsp vanilla extract
• 1/3 cup olive oil
• ¼ cup unsweetened almond milk or best tolerated plant-based milk
• ¼ cup tahini
• 2 tbsp honey* or maple syrup
• 2 tsp sesame seeds
• Pinch of salt

*When starting on a low FODMAP diet, avoid honey. Once you’ve identified your trigger foods, honey may be tolerated in small amounts on occasion and does offer a different taste profile than maple syrup.

Directions for tahini loaf

1. Preheat oven to 350 degrees Fahrenheit.
2. In a large bowl, add almond flour, all-purpose flour, salt, and baking powder. Mix until fully incorporated.
3. In a small bowl, combine egg, vanilla extract, olive oil, almond milk, and tahini. Set aside.
4. By hand or with an electric hand mixer, add the egg and honey to the dry mixture. Mix until combined.
5. Slowly incorporate wet ingredients mixture. Stir until fully incorporated.
6. Pour batter into greased loaf pan. Sprinkle top with sesame seeds.
7. Bake until golden or passes the toothpick test. Approximately 45 minutes. Allow loaf to cool.
8. Serve and enjoy!

References:

1. Gouveia, L., Cardoso, C., De Oliveira, J. M., Rosa, G., & Moreira, A. (2016). Effects of the intake of sesame seeds (sesamum indicum L.) and derivatives on oxidative stress: A systematic review. Journal of Medicinal Food, 19, 337-345. doi:10.1089/jmf.2015.0075