Apple Cinnamon Bread (Raw, Vegan)

The scent of cinnamon always takes me back to my grandmother’s kitchen. Every autumn, she’d bake apple pies, and the warm, spicy aroma would fill the entire house. This raw, vegan Apple Cinnamon Bread captures that same comforting essence, but without any baking! It’s a treat that satisfies my nostalgic cravings while aligning with my commitment to wholesome, plant-based foods.

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 12-14 hours (Dehydrator Time)
• Total Time: 12 hours 30 minutes to 14 hours 30 minutes
• Yields: 3 loaves
• Serves: 16
• Dietary Type: Raw, Vegan, Gluten-Free, Dairy-Free

Ingredients

• 2 cups golden flax seeds
• 1 cup almonds, soaked for 12-48 hours
• 1 cup raisins, soaked 4-6 hours
• 2 apples, grated
• 1 teaspoon vanilla
• 1 tablespoon cinnamon
• 1 teaspoon celtic sea salt

Equipment Needed

• Blender or Coffee Grinder
• Mixing Bowl
• Dehydrator
• Dehydrator Trays

Instructions

1. Begin by grinding the flax seeds. Use a blender or coffee grinder. It’s important not to over-grind them; you want a relatively thick mixture to help bind the bread together. The thicker the mixture, the better the bread’s texture will be.

2. Next, process the soaked almonds in the blender until they reach a meal-like consistency. The soaking process softens the almonds, making them easier to blend and more digestible.

3. Now, process the soaked raisins in the blender until they are smooth. You might need to add a little of the raisin soak water to help them blend properly. This creates a natural sweetness and helps bind the other ingredients.

4. In a large mixing bowl, combine the ground flax seeds, almond meal, and raisin paste. Mix these ingredients thoroughly.

5. Add the grated apples, vanilla, cinnamon, and Celtic sea salt to the bowl. Mix everything together well, ensuring all ingredients are evenly distributed.

6. Form the mixture into three small loaves. Each loaf should be approximately 4 inches by 8 inches by 1 inch in size.

7. Dehydrate the loaves at 105 degrees Fahrenheit (40 degrees Celcius) for 12 to 14 hours. The exact time will depend on your dehydrator and the desired texture. The loaves should be firm to the touch when they are done.

Expert Tips & Tricks

• Flax Seed Grinding Consistency: Don’t over-grind the flax seeds! If you grind them too finely, they will become oily and won’t bind the loaf as effectively. Aim for a slightly coarse texture.

• Soaking Raisins: Soaking the raisins beforehand is recommended for a smoother consistency and easier blending. However, if you’re short on time, as the original creator noted, you can skip the soaking and it will still turn out okay!

• Adjusting Cinnamon: The recipe calls for one tablespoon of cinnamon, but feel free to add more if you are a cinnamon lover! It’s all about customizing the flavor to your preference.

• Apple Prep Shortcut: While the recipe calls for grated apples, chopping them into very small pieces is a good alternative if you want to save some time and effort.

• Dehydrator Placement: Ensure that the loaves are spaced evenly on the dehydrator trays to allow for proper air circulation. This will ensure that they dehydrate evenly.

• Loaf Thickness: The suggested loaf thickness is approximately 1 inch. If you make them thicker, they may require a longer dehydration time.

• Doneness Check: Press gently on the top of the loaves. They should feel firm and slightly dry to the touch. If they still feel soft and moist, continue dehydrating them for a few more hours.

Serving & Storage Suggestions

This Apple Cinnamon Bread is delicious served as a snack, a light breakfast, or even a healthy dessert. It can be enjoyed on its own or paired with a dollop of nut butter, a sprinkle of chopped nuts, or a drizzle of raw agave or maple syrup.

To store, keep the loaves in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to a week. You can also freeze the loaves for up to a month. To thaw, simply leave them at room temperature for a few hours or gently warm them in the dehydrator for a short period.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	201.6 kcal	N/A
Calories from Fat	121 g	60%
Total Fat	13.5 g	20%
Saturated Fat	1.1 g	5%
Cholesterol	0 mg	0%
Sodium	182.2 mg	7%
Total Carbohydrate	17.7 g	5%
Dietary Fiber	7.7 g	30%
Sugars	8 g	N/A
Protein	6.1 g	12%

Note: Nutritional information is an estimate and may vary based on specific ingredients and serving sizes.

Variations & Substitutions

• Spice It Up: Add a pinch of nutmeg, cloves, or ginger to enhance the warm, spicy flavor.

• Nut-Free Version: Replace the almonds with sunflower seeds or pumpkin seeds for a nut-free alternative.

• Sweetener Options: While the raisins provide natural sweetness, you can add a touch of raw agave nectar, maple syrup, or coconut sugar if you prefer a sweeter bread. Start with 1-2 tablespoons and adjust to taste.

• Apple Varieties: Use your favorite type of apple for this bread. Granny Smith apples will add a tartness, while Fuji or Honeycrisp apples will provide a sweeter flavor.

• Add-ins: Consider adding chopped walnuts, pecans, or dried cranberries for extra texture and flavor.

FAQs (Frequently Asked Questions)

Q: Why do I need to soak the almonds and raisins?
A: Soaking the almonds and raisins makes them easier to blend and more digestible. It also softens them, resulting in a smoother final product.

Q: Can I use a different type of sweetener?
A: Yes, you can substitute the raisins with other natural sweeteners like dates, maple syrup, or agave. Adjust the amount to your desired sweetness level.

Q: How do I know when the bread is fully dehydrated?
A: The bread should be firm to the touch and slightly dry. If it still feels soft and moist, continue dehydrating for a few more hours.

Q: Can I bake this bread instead of dehydrating it?
A: This recipe is specifically designed for raw preparation and relies on dehydration to achieve the desired texture. Baking it would change the nutritional profile and likely result in a different outcome.

Q: How long will this bread last?
A: Stored properly in an airtight container, this bread can last for up to 3 days at room temperature, up to a week in the refrigerator, or up to a month in the freezer.

Final Thoughts

This raw vegan Apple Cinnamon Bread is a delightful and nourishing treat that’s surprisingly easy to make. It’s a wonderful way to enjoy the flavors of fall without any baking involved. I encourage you to try this recipe and experience the delicious combination of sweet apples, warm cinnamon, and wholesome ingredients. Feel free to experiment with variations and share your creations! It pairs wonderfully with a cup of herbal tea or a glass of homemade almond milk. Enjoy!