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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Maryam wrote on July 17, 2011
Hi Susan.
Love your website! I’m a newby to raw eating and love your recipes.
I do have a question though, I’m also trying to do a low sugar diet and what do you think I can substitute for the dates?? I love dates but too sweet for me right now.
Thank you.
Tony Midmore wrote on March 12, 2011
Thank you very much. I will be making this for a raw food potluck tomorrow. All the best.
Tony Midmore wrote on March 10, 2011
It looks great. I have one question. Everything I read warns against breaking flax down, because the oil in it is very fragile and will go rancid. Can you please comment on this? Thank you.
Susan wrote on March 11, 2011
I always grind the flax for each recipe so it is as fresh as it can be. If you don’t break it down, it is hard to get any nutrients from it. So, keep it whole and refrigerated until you use it.
Barbcam wrote on February 19, 2011
Just made these today and am pleased to have a great little bite to go with my morning green smoothie or with a big salad at lunch. I taste-tested it when they were done with a schmeer of homemade raw ‘nutella’–very nice combo!
ben wrote on January 9, 2011
Thank you. Just made this toast, but used almond flour (raw) instead. Came out perfect. Thin & crisp, like toast–only much better than any bread in the market.
Susan wrote on January 4, 2011
You would score before you dehydrate. This recipe does not call for scoring. You can cut them with a knife after they are done. The recipe makes aprox 2 sheets.
ben wrote on January 4, 2011
How many sheets does this recipe make?
Also, when in the dehydrating process do you score into pieces?
Thanks.
Mindy Scheer wrote on November 9, 2010
This recipe is absolutely wonderful – THANK YOU!!
Eva wrote on October 7, 2010
Made this today! EXCELLENT!!!! EASY!!!!
I used dried cranberries and figs rather than raisins….SO GOOD!
I was thinking of topping it with some raw honey for a glaze…not sure how that would work…maybe not…
Thanks again! Can’t wait to share these with my family and friends!
Eva