Raw Food Recipe: Cinnamon Raisin “Toast”
When the sun doesn’t come up until late, and I wake to a house that has a winter chill, my green drink is not enough to satisfy me. I have been working on a raw food recipe for a breakfast “toast” and finally came up with one I love.
This one is made with sunflower seeds, almonds, carrots, apples and is spiked with cinnamon and raisins! My recreation of Cinnamon Raisin Toast. Healthy, hearty and tasty, you will want to be sure to include this in your raw food recipe collection. The hazelnut butter is made the same way as the almond butter. I added 2 T of oil when processing.
Cinnamon Raisin "Toast" and Hazelnut Butter
Cinnamon Raisin “Toast”
- 2 cups Almonds
- 1 cup Sunflower Seeds
- 1 cup Ground Flax
- 1 cup Purred Zucchini
- 2 Carrots
- 1 Apple
- 1 cup Raisins
- 4 Dates plus 1/2 cup Water
- 1 teaspoon Cinnamon
- Place sunflower seeds in food processor and process until finely chopped. Place in Bowl.
- Place almonds in food processor and finely chop. Place in bowl with sunflower seeds.
- Add flax and stir to combine.
- Process carrots and apple in food processor until you get a puree. Add zucchini puree, mix.
- In blender, blend dates with 1/2 cup water until liquefied. You can soak the dates first to soften. Add to carrot and apple mixture, stir.
- Stir wet ingredients into dry. Mix well. Stir in cinnamon and raisins.
- Spread 1/4″ thick on non-stick dehydrator tray. Dehydrate for 1 hour at 145, reduce heat and continue to dehydrate at 116 for two more hours. Flip mixture onto screen, peel off non-stick sheet and continue to dehydrate for about 4-6 more hours or until dry but not hard. This bread will should be a little soft.
Hazelnut Butter
- 2 cups Hazelnuts
- 2 tablespoons Olive Oil
- Process in food processor. Please see Almond Butter Recipe for great pictures and instructions for nut butters.
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Mary wrote on August 28, 2010
Ooohh i’m so pumped to try this out, it looks delich, Thanks a bunch for sharing 🙂
Desiree De Vries wrote on July 25, 2010
Just wanted to let you know that I tried this one and everyone LOVED it, it’s so delicious! Thanks so much for your amazing recipes and photos. Without the beautiful photos I don’t think I would be as inspired to try them!
Rebecca wrote on June 30, 2010
Do you think I could use almond flour instead of processed almonds, or would it be too fine? My sister gave me a big bag of it.
Susan wrote on June 30, 2010
I think that you would have a completely different outcome. There is a big difference. Not sure how it would work.
Melinda Kohn wrote on March 8, 2010
I am new to raw foods – just bought a blendtec – and find your site wonderful. Does this need to be refrigerated? You said you soak your almonds when you get them. Do you then dry them in the oven and then refrigerate till you need them in recipes? You can see I have beginner confusion! Thanks!
Susan wrote on March 8, 2010
I soak them, normally over night in the fridge and then put them in the dehydrator to dry. More information is here: http://www.rawmazing.com/articles/raw-food-soaking-nuts-and-seeds/
Kelly wrote on February 28, 2010
how long does the cinnamon raisin toast last? should it be kept in the refrigerator? is it possible to freeze it?
Susan wrote on February 28, 2010
It has lasted at least two weeks for me, probably could last even longer. I am not sure about the freezing, I haven’t done it yet.
sioux wrote on February 21, 2010
this looks fantastic! My children are always clamoring for cinnamon raisin toast, and I love having a raw alternative to try out on them. Thanks for sharing! I love your site, and have been lurking for a while 😉
joanna rawvelous =) wrote on February 19, 2010
Just made this =D Quick and easy and i had all of the ingredients on hand. I love that! I also am thrilled about the use of carrots and apple to help sweeten it, great idea!
I had a big spoonful left that didn’t fit on my T-sheets, so I plopped it in a bowl with some almond milk and had a yummy snack.
Thank you for all you do!
Joanna
Megan wrote on February 19, 2010
What a great concept-this sounds so delicious and flavorful!