Charcoal Loaf Recipe | Kate Magic | Raw Living UK

Charcoal Loaf

Dark, earthy and satisfyingly wholesome, this charcoal loaf brings together a hearty mix of flax, chia, psyllium and baobab with a hint of smoky depth from activated charcoal — all rounded out with olive oil, tamari and a touch of warmth from cayenne. Dense yet soft once dehydrated, it’s rich in fibre and plant-based nutrients, and makes a fantastic rustic base for toppings like turmeric butter, avocado or a crisp salad. Robust, nourishing and intriguingly black, this loaf proves that whole-food bread can be as striking in flavour (and looks) as it is in nutrition.

We serve this recipe on our Raw Magic Retreats. It’s a lunchtime treat, topped with turmeric butter and avocado, and served with a side salad. It’s amazing warm out of the dehydrator; then it really is like toast.

Raw Flax Bread in a Dehydrator Recipe by Kate Magic

Equipment needed: a high speed blender or food grinder, and a dehydrator

Serves

12 slices

Time to Make

15 mins

Ingredients

2 cups (250g) flaxseeds
1 cup (125g) chia
1 tbsp psyllium
1 tbsp baobab
1 tsp kombu
1 tbsp activated charcoal powder
½ tsp cayenne powder
1 tbsp tamari
1 tbsp apple cider vinegar
2 tbsp olive oil
1 ½ cups water

Method

Grind the flaxseeds and chia together in a high speed blender or food grinder.
Transfer to a mixing bowl, and add the dry ingredients: psyllium, baobab, kombu, charcoal, and cayenne. Give it all a good mix.
Then add the liquid ingredients: the tamari, vinegar and olive oil, and mix again.
Once you’re happy it’s evenly mixed, add the water. The seeds will absorb the water really fast, so you have a big dough ball.
Get your dehydrator tray and flatten the dough ball down so it’s 1-2“ (3-5 cm) high.
Form it into a loaf shape.
Dehydrate for 12 hours.
Then cut into slices, and flip.
Dehydrate for another 1-2 hours on the other side.
Once it’s ready, store in an airtight container in the fridge, will keep well for a couple of weeks.