Your whole food, plant-based life.

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.


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  1. Emily wrote on January 20, 2014

    Hi there! Is there anything I can substitute for the zucchini? (allergies), thx!

  2. Julie wrote on January 15, 2014

    This looks amazing! Could it be done in the oven though? I don’t have a dehydrator 🙁

  3. Kristin wrote on November 16, 2013

    Hi there. We are a nut free house due to allergies. Could the almonds in this recipe be substituted with something else? Maybe pumpkin seeds? Thanks 🙂

  4. Taralynn Harmon wrote on November 7, 2013

    Is there anything I can substitute for almonds !? I am nut free-gluten-dairy free! I know what a booze.

  5. Lucijamv wrote on August 22, 2013

    This looks amazing,I am going to try it in the next few days.
    Just wondering what is the best way to store it?
    And how long can you store it for?

  6. Patsy wrote on April 11, 2013

    I am very impressed with this recipe!
    I made a small amount of Macademia nut butter and it made the flavor burst.
    Then I tried a small bit of mac nut butter with a drop of agave and WHOO HOO! Love in every bite!
    I must confess I made a small piece with just butter for my husband and snitched a bite and it was very good too.
    Might I say “Well done Susan”!

  7. Juanita Young wrote on February 9, 2013

    Hi Susan: do you soak the almonds and sunflower seeds??

    Love your recipes!!!

  8. Randahl wrote on July 27, 2012

    I’m going to make this tomorrow and plan on slicing into portion sizes, then stacking most of them in a freezer ziplock after wrapping them in wax paper. I live in Florida, and these have to at least be kept in the fridge.

    That’s one of the few downfalls of raw foods: every other living thing (including mold and bacteria) think it’s good food too!

  9. Lisja wrote on July 20, 2012

    I live in Hawaii and am wondering how long something like this will keep for and the best way to store it.


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