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]

Ingredients

  • 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

Preparation

  1. 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.
  2. Scrape mixture into a large bowl. Add the flaxseed meal, cacao, caraway seeds, and black pepper and stir until thoroughly combined.
  3. Spread the mixture onto a Teflex dehydrator sheet to about 1/4″ thick.  Gently score the dough into large rectangles or squares.
  4. 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.
  5. Carefully break the bread apart and store in an airtight container.

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About The Author

Annie Oliverio

See My Recipes

Annie Oliverio's recipes are all plant-based, and many are free of oil and refined products such as white flour and white sugar. She doesn’t buy or eat processed foods and aims for ingredients to be as “whole” as possible. You can find her recipes on the blog Unrefined Vegan.

Comments

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  1. For those of us who don\’t *yet* have a dehydrator… any alternative for baking in the oven at a lower temperature? I\’m happy to give it a try!

    Thank you for the recipe.