This is my all time favorite bread. Not only is it low carb bread, but it is also gluten-free & wheat free too. I usually bake it as mini loaves but I made this for others to enjoy rather than only myself.
1 cup tahini
1 Tblspn apple cider vinegar
1 tsp xylitol or sweetener of choice
1 tsp baking powder
1/2 tsp bicarbonate of soda
Crack of Himalayan pink salt
1/4 cup sunflower seeds crushed coarsely
2 Tblsps water
3 Tblsps tbsp sesame seeds or sunflower seeds for sprinkling on top (optional)
Place all of the ingredients into a bowl and stir vigorously to combine.
Pour mixture into prepared loaf tin and sprinkle the top with seeds.
With the back of your slightly wet hand press down gently on the seeds so they bake into the bread.
Bake at 180C for 35-40 minutes or until your loaves have risen and is firm and golden on top.
Prepared, tried and tested by: Caashifa Adams Young
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