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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