If you are in the United Kingdom, you’ll absolutely want to checkout the incredible, Lucinda Miller with the NatureDoc Clinic. Lucinda is a Naturopath, Iridologist, Herbalist & Functional Medicine Practitioner, Lucinda takes a scientific and holistic approach to identifying health problems, using laboratory testing and gentle, natural interventions to provide solutions.  She also focuses on lowering glutamate with her patients, win-win!!  It is through her Instagram page, that I found this delicious nut-free sandwich bread. This crusty bread is a great alternative to the overly moist paleo breads and perfect for those nut-free lunches!


11 oz Organic Tahini  (roughly 1 1/2 c.)
4 Eggs
2 tbsp. Lemon Juice (fresh)
1 tbsp. Raw Honey
1/2 tsp. GF Baking Soda
1 tsp. Himalayan Salt


Preheat oven to 350 degrees.  In a medium mixing bowl, whisk together eggs and tahini. Add remaining ingredients and stir until well combined.  Line the bottom of a loaf pan with parchment paper and pour mixture into pan. Bake at 350 until evenly cooked through (approximately 40 min).  Cool, slice and serve.


This bread freezes well, simply wrap and freeze.  You can also make this more of a savory bread by omitting honey and adding a tablespoon of savory herbs like milk thistle or Herbs de Provence.