Cinnamon Apple “Toast.” Raw, Gluten- and Sugar-free.

When low, gray clouds scud across the blue and mornings are cool enough for a flannel shirt and the leaf tips of the winged elms, hackberrys, scrub oaks, and bois d’arcs turn brown, I feel like baking bread.  But, I’m eating less bread these days.  Why?  I don’t really know.  Call it an experiment; a phase.  I’m sure it will be short-lived, but in the meantime, instead of whole wheat cinnamon toast slathered in peanut butter and topped with a thick slice of banana, I’m eating raw cinnamon “toast” made of apples and nuts and sweet potato.  Slathered in peanut butter and topped with a thick slice of banana.  (I shared this recipe on Healthy Vegan Friday!)

Have you signed up yet for the November 16 Virtual Vegan Potluck?  If not, you can do it here.

Cinnamon Apple  “Toast”

INGREDIENTS

  • 1 cup walnuts, soaked overnight
  • 5 dates, soaked for ~15 minutes
  • 1 apple, cored
  • 1 small sweet potato, peeled and cut into small pieces (about 1 cup)
  • 1/2 cup unsweetened apple juice
  • 1/2 of a banana
  • 1 1/2 tsp. cinnamon
  • 1/4 tsp. cardamom
  • pinch salt, optional
  • 1 cup  flaxseed meal
  • 1/4 cup flaxseeds
  • 1/4 cup raw sunflower seeds
  • 1/4 cup raw hulled hemp seeds

DIRECTIONS

  1. In a food processor, process the walnuts through the salt until nearly smooth.  You’ll need to scrape down the bowl of the processor a few times.
  2. In a large bowl, combine the flaxseed meal, flaxseeds, sunflower seeds, and hemp seeds.  Pour in the walnut mixture and stir until thoroughly combined.  Spread the mixture onto a Teflex dehydrator sheet to just a hair under 1/2″ thick and neaten up the edges.  Gently score the dough into desired shapes.  Place in the dehydrator and dehydrate at 145F for 30 minutes, then turn down the temperature to 115F and continue to dehydrate the “toast” until is dry and very crispy, about 20-24 hours.
  3. Break the “toast” into pieces and store in an air-tight container.  To serve, top with fruit-sweetened jam, natural almond or peanut butter – or your favorite toast toppings.
  4. For crackers, spread the batter to about 1/4″ – you’ll need two trays and the drying time will be less.

Tip: about 2 hours in, I carefully flip the “toast” by placing a mesh sheet + dehydrator tray on top of it, and then I gently remove the Teflex sheet.  This speeds up the dehydrating process.

Raw Cinnamon Toast Stack An Unrefined Vegan

 

Follow on Bloglovin'

34 thoughts on “Cinnamon Apple “Toast.” Raw, Gluten- and Sugar-free.

  1. Brandi @ TheVegan8

    Looks soooo delicious and healthy Annie! I love every ingredient in it! Cinnamon is probably tied with chocolate as my very favorite flavor, so I’m loving this. Don’t have a dehydrator though. Any idea of baking in the oven on low would work?

    Reply
  2. rebeccajanearmstrong

    Yum, these look damn fine. I’m i just being stupid but it doesn’t say when/ how you add the fruit and sweet potato? wanna make these, a lot xx

    Reply
      1. rebeccajanearmstrong

        oh i get you now, i was thinking that processing walnuts theough salt was a novel way to describe it! i gets ye xxx thank you xxx

  3. tearoomdelights

    Although I can’t click the ‘Like’ button for some reason, I certainly do like the look of these. Can there be a more warming and comforting combination for this time of year than apple and cinnamon? Delicious.

    Reply
  4. coconutandberries

    These look glorious! And PB and banana are my favourite toast topppers :)
    I’ve got a dehydrator on my Christmas list…

    Reply
  5. Angela @ Canned Time

    I can just imagine the house smelling groovy while these are drying out, yum!! I like your experimenting and these look like a perfect travel snack for me too. We knew you couldn’t give up bread AND peanut butter though 😉

    Reply
  6. Maggie Muggins

    Mmm, the flavors in these sound so good. How’s the texture of the toast? Does it turn out really crunchy?

    Reply
  7. thepeacepatch

    Crazyamazing recipe…I love all those layers of flavors together! I’d love to try these with cashew cream cheese…yumza!

    Reply
  8. Heather

    Hi there,
    Is the sweet potato cooked or raw? Also, how long will they last in the container (few days, week)?
    Thanks

    Reply
    1. An Unrefined Vegan

      Hi Heather! The sweet potato is raw and you won’t really even notice it in the crackers; it kind of disappears. These will last a couple of weeks in an air-tight container. And they travel well.

      Reply
  9. biggsis

    Once again, the dehydrator is calling, although I know another reader had success with your potato cracker recipe in the oven at 175 – perhaps I’ll give this one a try. I know it’s not quite as healthful, but it beats the heck out of a potato chip!

    Reply
  10. Pingback: Raw Food 101: Your Starter Resource List! - Rootiful

Leave a Reply to An Unrefined Vegan Cancel reply