When I set out to make a raw, gluten-free version of richly-flavored black bread, I knew it was essential to include its signature flavors: chocolate, molasses (the only non-raw ingredient here), and especially caraway. The buckwheat groats give this bread a nice, hearty chew.
Raw Black Bread [Vegan]
- 1 cup buckwheat groats, soaked overnight, rinsed, & drained
- 1 cup raw walnuts, soaked overnight, rinsed, & drained
- 1/4 cup water
- 2 cloves garlic, peeled
- 1/4 cup red onion, chopped
- 1 tsp. lemon juice
- 1 tbsp. molasses or agave nectar
- 1/4 cup flaxseed meal
- 1 tbsp. cacao powder
- 1 tbsp. caraway seeds
- 1/4 tsp. black pepper
- Pulse the buckwheat and walnuts to break them up a bit. Then add the water, garlic, red onion, lemon juice, and molasses or agave and process until smooth.
- Scrape mixture into a large bowl. Add the flaxseed meal, cacao, caraway seeds, and black pepper and stir until thoroughly combined.
- Spread the mixture onto a Teflex dehydrator sheet to about 1/4″ thick. Gently score the dough into large rectangles or squares.
- Dehydrate at 115F for 8-10 hours – or until the desired consistency is reached. I prefer mine to be a bit soft/flexible, but if you like a cracker consistency, you may need to dehydrate for 12 or more hours. About halfway through, I flip the dough over onto a mesh sheet to speed the drying time.
- Carefully break the bread apart and store in an airtight container.