Hemp + Tahini Loaf

Hemp flour? It’s a thing and it is delicious in this low-carb fibre-packed bread loaf. Made from 100% hemp, this flour in combination with the tahini makes this bread nutty and seedy and rich. It’s quite a savoury loaf so this one is best for topping with avo, eggs, veggies and hummus.

Serves:

1 Loaf

Prep Time:

15 minutes

Cook Time:

35 minutes

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Hemp + Tahini Loaf

I love this recipe because the hemp gives it a solid boost of plant protein without the carbohydrates that often come with other plant proteins like legumes and beans. That and it’s also nut-free! As much as I love my Fluffy Paleo Loaf (the best paleo and keto bread ever that is not eggy and not wet), sometimes I want something that isn’t almond-based.

Enter my Hemp + Tahini Loaf!

Hemp + Tahini Loaf

Hemp flour? It’s a thing and it is delicious in this low-carb fibre-packed bread loaf. Made from 100% hemp, this flour in combination with the tahini makes this bread nutty and seedy and rich.

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Serves:

1 Loaf

Prep time:

15 minutes

Cook time:

35 minutes

INGREDIENTS

¾ cup hulled tahini
¾ cup Canna Co Hemp Flour
1 tbsp hemp oil (olive oil OR avocado oil work too)
¾ tsp baking soda
1 tsp salt
4 eggs, beaten
1½ tbsp apple cider vinegar
2 tbsp chia seeds
3 tbsp sunflower seeds

METHOD

Preheat the oven to 180℃ and line a small loaf tin with baking paper.
In a large bowl combine the tahini, hemp flour, hemp oil, baking soda and salt. Stir well.
Add in the beaten eggs, apple cider vinegar, chia seeds and 2 tablespoons of sunflower seeds and stir to combine. Pour into the prepared tin and top with extra sunflower seeds. Bake for 35 minutes or until a skewer inserted comes out clean.

Notes

This loaf can be stored in a container at room temperature for a day or two, after that, keep it in the fridge. And if you can’t finish it, slice and freeze! You can defrost individual slices in the toaster as and when you need.