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+ servings

Raw Buckwheat Bread

This raw buckwheat bread is so easy to make in your dehydrator and is a nutrient-dense healthy alternative to conventional bread for a sandwich.

Prep Time 30 minutes
Total Time 30 minutes
Servings 9 slices
Author Tess Masters


  • 1/2 cup extra-virgin olive oil 

  • 1 1/2 cups sun-dried tomatoes 

  • 3 cups sprouted buckwheat 

  • 1 cup flaxseed meal 

  • 3 1/2 cups peeled zucchini,
 roughly chopped
  • 2 cups apple, cored and roughly chopped 

  • 3 tablespoons fresh lemon juice 

  • 2 avocados 

  • 1 large yellow onion 

  • 1/2 cup finely chopped flat-leaf parsley


  1. Pulse the olive oil, sun dried toms, sprouted buckwheat, courgette, apple, lemon juice, avocados, onion and herbs into a food processor fitted with the s blade until thoroughly mixed.

  2. Transfer to a large bowl and mix with the flax meal by hand. The reason you do this separately (not in the processor) is that you are likely to have too much mixture for the size if the processor at this point, and when you add the flax meal it will become quite heavy and sticky and overwork your machine. 
  3. When mixed, process the whole batter in the machine again, but in small batches to achieve a light fluffy texture.
  4. Divide the mixture in half and place on non-stick sheets on dehydrator trays. Use a spatula to spread the mixture evenly to all 4 sides and corners of the non-stick sheet. If mixture is too sticky you can wet the spatula to make things easier.

  5. With a knife score the whole thing into 9 squares.
  6. Dehydrate for 2 hours and then remove the sheets by placing another dehydrator tray and mesh on top and invert so that your original sheet of bread is upside down. That will allow you to peel the non-stick sheet off and continue to dehydrate the underside of the bread.
  7. Dehydrate for approximately 8 hours more (do this overnight so you’re not tempted to eat it before it’s ready) or until bread feels light in your hand. If the pieces don’t fully come apart where you scored, use a knife to cut them.

Recipe Notes

Recipe and photo from The Raw Chef