![](https://cdn.steemitimages.com/DQmbNPA5MBr9M5LHjG9y2dF8trixJdhcrerMuxRFBXTPMct/image.png)
The recipe for tahini bread began at the beginning of 2015 in Andrea Wickoff's blog? http://www.forestandfauna.com/paleo-hamburger-bun-keto-low-carb-nut-free/ . The original recipe contains a lot of tahini and its taste is most noticeable in ready-made bread. Inspired by this recipe I tried different methods and combinations before you almond and tahini bread, soft and tasty with a taste of fine tahini.



Square materials in English Cake shape

1 cup ground almonds (100 grams)

3 tbsp raw tahini

3 tablespoons ground psyllium husks

1/2 bag of baking powder

About 1/4 cup of water

5 eggs L

1 teaspoon brown sugar / honey / silan

1/2 teaspoon salt

Preparation

Whip 4 whole eggs with the sweetener you chose and the salt to a very bright, light foam

Mix the ground almonds, psyllium husks, baking powder, one whole egg and water until you get a uniform mixture. If necessary add a little water (a tablespoon or two)

Fold the egg whites with the mixture in 3 times until all the foam has been mixed and obtained at night similar to that of a stirring cake.

Pour the batter into an elongated pan lined with baking paper

· Bake in a preheated oven to 180 ° C until heated, about 25 minutes

Remove from the pan, and after the bread has cooled, slice it and close it tightly in the freezer.

Dissolve as needed