Outback Steakhouse Black Bread

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I was inspired by this recipe on The Whole Food Plant Based Cooking Show by Jill Dalton. This bread is outstanding. It is a nice, moist, slightly sweet, gluten free bread. This is my adapted version.

Dry Ingredients

  • 2 cups buckwheat flour
  • ½ cup dry roasted sunflower seeds
  • ¼ cup cocoa powder
  • 2 Tbsp ground flax
  • 1½ tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt

Wet Ingredients


  1. Preheat oven to 350°F.
  2. Add all the dry ingredients to a small mixing bowl. Mix well and set aside.
  3. Add to blender, plant-based milk, dates and molasses. Blend until smooth. Note, molasses has a tendency to settle on the bottom of the blender. Be sure it has dissolved in the blended mixture then pour the contents into a large mixing bowl. Add the flour mixture and stir to combine.
  4. Scoop/pour batter into a non-stick 8″ x 4″ pan, smooth out the top, and bake for 45 minutes. Do the toothpick test to ensure it’s done.