Taken from our 10 Week Perimenopause Weight Loss Programme, this low carb tahini bread is the perfect accompaniment to scrambled eggs in the morning. Each slice contains just 3g of carbs and 6g of protein.
Ingredients
- 3 eggs large, room temperature
- 250g (1 cup) light tahini, must be runny
- 80ml of whole milk or plant based milk (around a â…“ cup), room temperature
- 100g of almond flour (1 cup), or cassava flour
- 30g (¼ cup) coconut flourÂ
- 1 tablespoon baking powder
- 1 teaspoon sea salt
Method
- Preheat the oven to 180C.
- Line a loaf pan with parchment paper.
- Whisk the eggs until fluffy, light in colour and doubled in size. You can use an electric mixer or a food processor.
- Add the tahini and milk. Continue blending until a smooth batter forms.
- In a separate bowl, stir together the dry ingredients – almond flour, coconut flour, salt and baking powder. Then, add them to the wet ingredients and mix until well-combined. The batter should be sticky and spoonable. Add more almond milk to loosen the batter if required.
- Spoon the batter into the loaf pan. Smoothen the top with a spatula and top with flax seeds. Option to score the batter with a knife lengthwise.
- Bake for 55 minutes or until a toothpick inserted comes out clean. Check the crust after 45 minutes. Once it is golden, loosely cover the top with foil to prevent burning.
