Vegan pesto tahini bread

Vegan pesto tahini bread
1 cup pesto tahini
2 egg replacement ( I used bobs mill ones )
1 cup almond flour ( or your favorite flour )
1 teaspoon baking powder
1/3 cup shaved almonds (optional)
Salt & pepper to taste
preheat oven to 375F
Start with your “eggs” follow the instructions on the packaging
Once your “eggs replacement “ is ready combine all ingredients in a medium mixing bowl and mix it well (you can taste it as all ingredients are safe to taste before baking)
You should get a real dough batter ( sticky texture )
Pass batter to your pan dish add almonds on top ( optional ) and bake it for 12-15 minutes or until edges are golden brown
Let it cool for 30 min before you slice it.
Keep refrigerated for 3-5 days .
Notes :
Toppings options: I had shaved almonds at home so I decided to add them last minute, it was a great crunch, but it’s optional and other toppings will work as well ( walnuts, olives etc ).