Tahini Bread

By Ilean Almaguer

This naturally sweet, wholesome loaf is pure comfort in every bite. Moist and tender thanks to creamy tahini and almond milk, it’s studded with chewy dates and crunchy walnuts for the perfect balance of texture. Lightly spiced with cinnamon and subtly sweetened with coconut sugar, it’s a naturally gluten-free treat that feels indulgent without any refined ingredients. Topped with extra dates and walnuts, this loaf is perfect for breakfast, a snack, or just because—you might want to slice it warm straight from the oven, but it’s worth letting it cool… if you can wait.

YIELDS: 1 loaf, 8-10 slices

COOK TIME: 45 min

PREP TIME: 15 min

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INGREDIENTS

  • 1 flax egg (1 tbsp ground flaxseed + 3 tbsp filtered water)
  • 1 ½ cups chopped pitted dates (+ extra for topping)
  • ½ cup runny tahini
  • ⅓ cup unrefined coconut sugar
  • ¾ cup unsweetened almond milk
  • 2 cups gluten-free oat flour
  • 1/2 tsp vanilla
  • 2 tsp baking soda
  • 1 tsp cinnamon
  • ½ cup chopped walnuts (+ extra for topping)


RECIPE

  1. Preheat oven to 350°F (175°C) and line a loaf pan with parchment paper.
  2. Prepare the flax egg and let it sit for 5 minutes until it gels.
  3. In a large bowl, whisk tahini, coconut sugar, almond milk, and flax egg until smooth.
  4. Add oat flour, baking soda, and cinnamon. Mix gently until just combined.
  5. Fold in chopped dates and walnuts.
  6. Pour batter into the pan and top with extra dates and walnuts.
  7. Bake for 40–45 minutes, or until a toothpick comes out mostly clean.
  8. Let cool before slicing (if you can wait 😉).