Real. Bread. Raw Vegan Style. Superyum!

Raw vegan chips and crackers are delicious for sure – but real bread, soft and moist on the inside, with a crust on the outside? That’s next level yumminess!

This recipe will make 1 loaf / approximately 15 slices

Ingredients for one raw bread loaf

250 g zucchini (1.5 pieces)

1 C flax seeds

1 C sunflower seeds

1 C buckwheaties (sprouted and dehydrated buckwheat)

1/2 C pumpkin seeds

1/2 C water

2 TBSP agave or honey

2 TBSP hemp seed oil or cold pressed olive oil

1 TBSP chia

1 pinch sea salt


2 TBSP ground buckwheaties to shape the loaf

How to make a loaf of raw bread: 

Grate zucchini.
Grind flax, sunflower seeds and buckwheaties in a blender.
Chop pumpkin seeds.

Mix all dry ingredients, then mix in water, oil and agave – using your blender, food processor or by hand. Add a little more water if necessary.

Stir in zucchini and pumpkin seeds.
Spread buckwheaties flour on your work surface, shape the dough into a loaf.
Dehydrate for around 5-6 hours at 42 degrees, or until a crust has formed and the dough can be sliced.

Dehydrate for another 7 hours or overnight.

Stored dry, the bread keeps for up to 1 week, frozen slices store for up to 3 months.


Tastes sensational with Guacamole.


C = cup, 240 ml
1/2 C = half a cup, 120 ml or / TBSP
1/4 C = quarter of a cup, 60 ml or 4 TBSP
TBSP = table spoon, 15 ml or 3 tsp
tsp = tea spoon, 5 ml
“soft dates” = medjool are usually best. If necessary, soak briefly and drain. The soaking water is super sweet by the way!


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