By Chef: Ann Oliverio
Posted: April 10, 2014
A delectably chewy black caraway bread made raw, vegan, and gluten free by Ann Oliverio of An Unrefined Vegan. You’ll find that this hearty bread pairs perfectly with her Cashew Coconut Cream Cheese spread. If you desire something a little denser and more filling with your meals on a raw vegan diet than this makes a perfect option. You can have your bread and eat it to! Store in an airtight container for use throughout the week.
Yield: 1 dehydrator tray
- 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.
2) Then add the water, garlic, red onion, lemon juice, and molasses or agave and process until smooth.
3) Scrape mixture into a large bowl.
4) Add the flaxseed meal, cacao, caraway seeds, and black pepper and stir until thoroughly combined.
5) Spread the mixture onto a Teflex dehydrator sheet to about 1/4″ thick. Gently score the dough into large rectangles or squares.
6) 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.
7) Carefully break the bread apart and store in an airtight container.