Moist Blueberry Tahini Loaf
This Blueberry Tahini Loaf is both sweet and fresh, and you won’t be able to stop eating once you’ve tasted it! It is also paleo, gluten-free, sugar-free, low-carb!
Servings Prep Time
8servings 15minutes
Cook Time
Servings Prep Time
8servings 15minutes
Cook Time
  • 1tsp baking powder/soda
  • 4 eggsegg yolks and egg white seprated
  • 40grams walnut tahiniTheia’s tahini
  • 40grams hazelnut tahiniTheia’s tahini
  • 50grams banana vegan protein powderOr other
  • 120-130grams frozen blueberriesor other berries of choice
  • Sweetenerof choice
  1. Preheat oven to 180C
  2. Separate egg yolks from egg whites.
  3. Beat the egg whites until you reach the desired consistency (“cloudy”).
  4. Blend the rest of the ingredients carefully (without the blueberries and the egg whites) until you reach a smooth texture.
  5. Gently fold in the chosen berries with a spoon.
  6. Then, gently fold in the egg whites without overmixing it.
  7. Pour the mixture in a loaf pan (greased).
  8. Optional: Top with chocolate chips.
  9. Bake for approximately 30-45 minutes without fan (depending on your oven). Just make sure to keep an eye on it while baking.
  10. Take out of the oven and wait for it too cool down before you slice it.
  11. Then, serve and enjoy!