Vegan pesto tahini bread

Vegan pesto tahini bread

Ingredients:

1 cup pesto tahini

2 egg replacement ( I used bobs mill ones )

1 cup almond flour ( or your favorite flour )

1 teaspoon baking powder

1/3 cup shaved almonds (optional)

Salt & pepper to taste

Instructions:

• preheat oven to 375F

• Start with your “eggs” follow the instructions on the packaging

• Once your “eggs replacement “ is ready combine all ingredients in a medium mixing bowl and mix it well (you can taste it as all ingredients are safe to taste before baking)

• You should get a real dough batter ( sticky texture )

• Pass batter to your pan dish add almonds on top ( optional ) and bake it for 12-15 minutes or until edges are golden brown

• Let it cool for 30 min before you slice it.

• Keep refrigerated for 3-5 days .

Notes :

Toppings options: I had shaved almonds at home so I decided to add them last minute, it was a great crunch, but it’s optional and other toppings will work as well ( walnuts, olives etc ).