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
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.