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