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


  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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  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.