We’re all in love with the tahina recipes from Essy Roz,
They’re the most loved recipes on the blog for years for good reason.
They’re uncompromising recipes,
Incredibly delicious,
Exciting,
Happy,
Full of perfect nutritional values,
And ones that you fall in love with from the first bite.
Meet the new recipe that’ll enter your heart in an instant,
Tahini Bread in a panini press,
And not just tahini bread that’s prepared in the panini press,
This tahini bread can turn into an insane toast!
It can be a wonderful sandwich bread,
And if you leave it in the toaster for a few more seconds,
It’ll be crispy enough to be served as a super fun cracker.
Three ingredients,
Three different uses,
One huge joy,
And a million exciting bites.
Get ready to fall in love,
Because this is a bite that you can’t forget and can’t stop making 🙂
A few quick minutes of preparation,
And this happiness will be on your plate 🙂
Happy and tasty days full of joyful bites to all of us 🙂
Tahini Bread in a panini press. image: Essy Roz
Ingredients
Suitable for a large portion of toast
- 2 eggs (size M /L)
- 3 tablespoons raw tahini (for alternatives, have a look at “A little extra from me”)
- A tiny pinch of salt
- A tiny pinch of baking powder
- Any ingredient you choose to fill the toast – note, I recommend not to load a lot of add-ins inside the toast
Preparation
Heat the panini press. I recommend heating to the highest temperature, if you have the option to choose the heat intensity of the panini press.
Put all the ingredients in a bowl: eggs, raw tahini, salt and baking powder and mix well. Note that it is important to mix well for a thick and sticky batter, it’s important that there are no lumps in the batter.
Grease parchment paper and place it on the bottom of the panini press. Spread the batter we mixed evenly and in a rectangular shape on top of the parchment paper. Cover the batter with greased baking paper and close the toaster for a few minutes.
As soon as the batter cooks and we have a kind of bread in the panini press, it’s time to take it out of the panini press and fill it with goods.
I chose sundried tomato spread and yellow cheese.
I recommend spreading the spread on half of the bread, arranging the yellow cheese on top and folding it in half.
After folding, put the toast for another round in the toaster to get a crispy and delicious toast.
If you don’t want to make a toast from the bread, you can leave it in the toaster a little longer for additional cooking and to get a crisp of the bread itself.
When it’s done to our liking, take the bread out of the toaster, fill it with good things and eat it like a sandwich.
Tahini Bread in a panini press. image: Essy Roz
A little extra from me:
- The bread can be kept in a sealed box in the fridge for 2 days.
- It’s best to eat the bread / toast in close proximity to preparation.
- You can make the toasted bread in the oven: heat the oven to 355°F (180°C). Spread the batter on a greased oven pan and bake for 10-12 minutes until the batter is dry (note that the texture of the bread will be completely different from the bread that’s prepared in the toaster).
- You can replace the raw tahini with almond butter.
- If you made the toast / bread for a day away from home, try to pack it in a sealed box / bag after it cools a little.
- If you want a smaller portion of the toast, prepare it using the same preparation method using the following ingredients: 1 egg, 1½ tablespoons of raw tahini, a pinch of salt, a pinch of baking powder.
Tahini Bread in a panini press. image: Essy Roz
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