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Gluten-free Raw Black Bread

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  • Author: Annie
  • Prep Time: 10
  • Cook Time: 1440
  • Total Time: 1450
  • Yield: 36 1x


A healthy, whole food raw cracker full of the familiar flavors of traditional black bread.


  • 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 115-degrees F 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.