With vegan “replacement” foods like tempeh (or coconut) for bacon; nuts and nutritional yeast for Parmesan cheese; seitan for sausage – the key to satisfaction and appeal is replicating familiar flavors. This is what makes transitioning from a animal-centric diet to a plant-based diet easier and lets us enjoy our favorite tastes (and food-connected memories) without causing harm to animals.
Raw foods also offer extreme examples of this. Raw cake? Pasta made out of curls of raw vegetables? They don’t sound very appealing until tasted and we discover that what we love about (baked) cakes and (grain) pastas remains in their raw counterparts. 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. Enjoy these topped with my raw Roasted Garlic & Fresh Herb Cream Cheez from my upcoming cookbook, Crave Eat Heal.
Gluten-free Raw Black Bread
A healthy, whole food raw cracker full of the familiar flavors of traditional black bread.
- Prep Time: 10
- Cook Time: 1440
- Total Time: 1450
- Yield: 36
- 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 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.
- Carefully break the bread apart and store in an airtight container.