Buckwheat Bread


  • 1 cup flax meal
  • 3 cups sprouted buckwheat
  • 3 1/2 cups zucchini, peeled, chopped
  • 2 avocados, chopped
  • 2 cups apples, cored, chopped
  • 1/2 cup olive oil
  • 1 cup dried tomatoes
  • 1 onion, chopped
  • 3 tbsp lemon juice
  • 1/2 cup fresh parsley, minced


  1. In a blender, add the apples, sprouted buckwheat, tomatoes, olive oil, avocados, onion, lemon juice and herbs and mix until you obtain a thick paste.
  2. Transfer the mixture to a large bowl and stir in the flax meal, combining by hand. Once well mixed, move the paste back into the blender in small batches and mix again until you obtain a light fluffy texture.
  3. Divide the paste in half and place onto dehydrator trays, spreading the mixture evenly. Dehydrate for 2 hours, then place another dehydrator sheet on top and turn the bread upside down, so that the underside of your bread will dehydrate.
  4. Continue to dehydrate for 8 hours or overnight. When done, bread should feel lightweight and should be easy to cut. Serve with cheese cream, butter, peanut butter or fruits preserves on top.

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