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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 sweetness of the honeycrisp apples and prunes. Pair that with vanilla ice cream and you have dessert fit for a king or queen!

Raw Cinnamon Apple Bread [Vegan, Gluten-Free]

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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

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

  1. 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.
  2. Meanwhile grind the oats, walnuts, and flax seed into flour individually before adding them all to a mixing bowl.
  3. 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.
  4. 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.
  5. Shape the dough into a loaf and put it in the dehydrator.
  6. Take out the rest of the dehydrated apples and mix all of the topping ingredients together in the mixing bowl.
  7. Use your hand to pat the topping firmly into the dough and dehydrate for 1-2 hours at 165°F.
  8. 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.
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Prunes can be replaced with dates. Store up to 3 days in an airtight container on the counter or in the refrigerator.

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Nutritional Information

Per Serving: Calories: 269 | Carbs: 31 g | Fat: 14 g | Protein: 7 g | Sodium: 122 mg | Sugar: 11 g

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

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  1. This recipe is not "raw", because the recipe calls for Coconut nectar, Coconut sugar and Coconut oil.

    Here is why…

    For a food to be considered "raw", some experts state it can not be heated up past 104°F – 120°F. Coconut nectar or syrup, is produced by slowly heating this sap between 105°F – 250°F (or more depending on the company) for a period of time between 1.5 – 3 hours to thicken it into syrup. This process also causes the sap to deepen in color.

    💥 Raw Coconut Nectar

    💥 Coconut Sugar, A Natural Sweetener from the Coconut Palm


    This recipe can only be considered raw, if cold pressed Virgin Coconut Oil is used!

    💥 Note: Virgin Coconut Oil: Whether it is raw or not depends on the production methods, if virgin coconut oil produced by expeller pressing, centrifuged or made from coconut milk by fermentation at high temperatures it cannot be regarded as raw and not suitable for raw diets. Only cold pressed (under 40⁰C / 104⁰F) virgin coconut oil can be classified as raw.