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Preheat the oven to 180C / 350F. Line a rectangular bread pan with parchment paper.
Blend the eggs until fluffy, light in colour and double the size, about 2 minutes. Use an electric mixer or a food processor.
Add the tahini and almond milk. Continue blending until a smooth batter forms.
In a separate bowl, stir together the dry ingredients - almond flour, coconut flour, salt and baking powder. Then, add them to the wet ingredients and mix until well-combined. The batter should be sticky and spoonable. Add more almond milk to loosen the batter if required.
Spoon the batter into the loaf pan. Smoothen the top with a spatula and top with sesame seeds. Option to score the batter with a knife lengthwise.
Bake for 55 minutes or until a toothpick inserted comes out clean. Check the crust after 45 minutes. Once it is golden, loosely cover the top with aluminium paper to prevent burning.