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

Raw Cinnamon Toast Stack An Unrefined Vegan

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.

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


clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Gluten-free, Raw Apple Cinnamon “Toast”

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Annie


These vegan, raw, gluten-free cinnamon apple toast crackers are perfect for a quick breakfast or post-workout snack.


  • 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


  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 145-degrees F for 30 minutes, then turn down the temperature to 115-degrees F 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.


  • 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.


  • Serving Size: 8
  • Calories: 356
  • Sugar: 16
  • Sodium: 38
  • Fat: 24
  • Saturated Fat: 2
  • Unsaturated Fat: 20
  • Trans Fat: 0
  • Carbohydrates: 33
  • Protein: 9
  • Cholesterol: 0


Raw Cinnamon Toast PB An Unrefined Vegan

Raw Cinnamon Toast An Unrefined Vegan

35 thoughts on “Apple Cinnamon “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?

  2. 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.

  3. 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 😉

  4. Heather

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

    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.

  5. 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!

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

  7. Pingback: Healthy Vegan Friday #66 - Warm Food for Cold Nights - Clean Eating Kitchen

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

This site uses Akismet to reduce spam. Learn how your comment data is processed.