“YUM! This is a delicious quickbread with an intriguing (and tasty) twist! The tahini adds a rich source of protein and a distinctly nutty flavor to this hearty bread. If you don't have sunflower oil, vegetable oil will do.”
READY IN:
1hr 20mins
YIELD:
1 loaf
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F Grease and flour 9 x 5-inch loaf pan.
  2. In blender, grind flax seeds to a fine powder. Add 1/3 cup water and blend until frothy. Set aside.
  3. In a large bowl, comnine oil, tahini, and sugar. Beat with electric mixer on medium until blended.
  4. Beat in reserved flax mixture.
  5. In a medium bowl, mix flour, baking powder, and salt. Add to wet mixture, beating at low speed until smooth. Beat in soy milk, lemon juice, and peel. Fold in sunflower seeds and raisins until blended. Pour batter into prepared pan.
  6. Sprinkle poppy seeds evenly over top. Bake until toothpick inserted in center comes out clean, about 50-60 minutes.
  7. Cool in pan 10 minutes, then invert loaf onto rack and cool completely before slicing and serving.

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