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Raw Cinnamon Apple Bread
[Vegan, Gluten-Free]

AS By: Amanda Nicole Smith

Author Bio

Amanda Nicole Smith is all about pure food and fitness, which make up what she... Read More

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Slices of raw cinnamon apple bread, topped with spiced apple pieces, arranged on a rustic plate with whole apples in the background.

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Raw Cinnamon Apple Bread [Vegan, Gluten-Free]

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Dairy Free

A hearty, moist, and chewy raw vegan cinnamon apple bread made from a base of oats, walnuts, flax seed, and prunes. You need this bread in your life; it’s so good words don’t even begin to describe the decadence. The warm flavors of cinnamon, oats, and walnuts perfectly match the... Read More

Ingredients You Need for Raw Cinnamon Apple Bread [Vegan, Gluten-Free]

For the Bread:

2 1/2 cups gluten-free rolled oats
1 1/4 cups walnuts
1/2 cup flax seed
1 honeycrisp apple, diced
1 tablespoon lemon juice
1/2 cup prunes and 3 tablespoons water (see notes)
1/2 cup coconut milk
1/4 cup coconut nectar
2 teaspoons cinnamon
1/2 teaspoon salt

For the Cinnamon Sugar Apple Topping:

1 honeycrisp apple, diced
1 tablespoon lemon
1 tablespoon coconut sugar
1 tablespoon coconut nectar
1 teaspoon cinnamon
1 teaspoon coconut oil

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How to Prepare Raw Cinnamon Apple Bread [Vegan, Gluten-Free]

Peel and dice 2 apples, mix with 2 tablespoons lemon, and spread out on a ventilated dehydrator sheet and dehydrate at 165°F for 20-30 minutes or until the apples start to soften.
Meanwhile grind the oats, walnuts, and flax seed into flour individually before adding them all to a mixing bowl.
Add prunes and water to a small blender and blend until smooth or leave it slightly chunky. If the dried fruit you use is too dry, soak them before trying to blend.
Add half of the dehydrated apples to the mixing bowl along with the rest of the dough ingredients and hand mix until it forms a big dough ball.
Shape the dough into a loaf and put it in the dehydrator.
Take out the rest of the dehydrated apples and mix all of the topping ingredients together in the mixing bowl.
Use your hand to pat the topping firmly into the dough and dehydrate for 1-2 hours at 165°F.
Cut the bread into 1-inch slices and continue to dehydrate at 115°F for another 1-2 hours or until dry to your preference.

Notes

Prunes can be replaced with dates. Store up to 3 days in an airtight container on the counter or in the refrigerator.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.