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.
Gluten-free, Raw Apple Cinnamon “Toast”
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
- 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.
- 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.
- 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
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?
I haven’t tried it myself (disclaimer 😉 ) – but I understand that if you put your oven to the lowest temp and leave the door ajar it will work like a dehydrator.
I love the flavors in this toast and of course all the healthy ingredients
I need to get a dehydrator soon!
I’ve really loved having one. Didn’t think I’d use it as much as I do!
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
I cheated a little on my typing and just instructed: “In a food processor, process the walnuts through the salt until nearly smooth.” Easy to miss the apple and sweet potato :-)!
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
Aren’t words fun ;-)?
that they are my dear, that they are! xx
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.
I’ve had that happen, too – the Like button is greyed out. Usually if I refresh the page it comes back. Anyway – yes, I agree! I crave those warm flavors this time of year.
Mmm, wil definitely be trying these!!
These look glorious! And PB and banana are my favourite toast topppers 🙂
I’ve got a dehydrator on my Christmas list…
You’re a woman after my own heart! Gosh, I hope Santa leaves a dehydrator under your tree this year!
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 😉
Oh, good idea! I think I’ll be taking some along on my trip to UT next month!
I know – PB appears AGAIN, hehe!
Mmm, the flavors in these sound so good. How’s the texture of the toast? Does it turn out really crunchy?
Crazyamazing recipe…I love all those layers of flavors together! I’d love to try these with cashew cream cheese…yumza!
Oooh – brilliant!!
Is the sweet potato cooked or raw? Also, how long will they last in the container (few days, week)?
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.
Thanks. Going to make them this weekend!
Wow! Cool! Let me know how they turn out, Heather!
Yummy,…these crackers look really good but could you make it without using a dehydrator?
You can make these in an oven, Sophie – lowest setting, leave the door open just a bit. Bake until very crispy. They won’t be raw, but they’ll still be great!
These crackers look tasty…want some with vegan nutella!
Now that sounds mighty tasty!
I simply must get myself a dehydrator!
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!
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