Raw Apple Cinnamon “Toast”

By Chef: Ann Oliverio
Posted: May 31, 2018


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This vegan, raw, gluten-free cinnamon apple toast is perfect for breakfast or for snacking! Enjoy and imagine you’re in the countryside.


  • 1 cup walnuts, soaked overnight
  • 5 dates, soaked for about 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 teaspoon cinnamon
  • 1/4 teaspoon cardamom
  • Pinch of Himalayan pink crystal salt
  • 1 cup flaxseed meal
  • 1/4 cup flaxseeds
  • 1/4 cup Raw Organic Hulled Sesame 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.
  3. Spread the mixture onto a dehydrator sheet to just a hair under 1/2″ thick and neaten up the edges.
  4. Gently score the dough into desired shapes.
  5. Place in the dehydrator and dehydrate 145-degrees F for 30 minutes, then turn down the temperature to 115-degrees F and continue to dehydrate the «toast» until it is dry and very crispy, about 20-24 hours.

Store in an air-tight container with your favorite toast toppings!