Cinnamon Apple Bread
A hearty, moist, and chewy cinnamon apple bread made with wholesome oats, walnuts, flaxseed, and naturally sweet fruit.
Servings: 10 slices
Equipment
- food processor
- Food dehydrator
- Mixing bowl
- Knife and cutting board
Ingredients
Cinnamon Apple Bread
- 2½ cups rolled oats
- 1¼ cups walnuts
- ½ cup flaxseed
- 1 Honeycrisp apple peeled and diced
- 1 tbsp lemon juice
- ½ cup prunes
- 3 tbsp water
- ½ cup coconut milk
- ¼ cup coconut nectar
- 2 tsp Ceylon cinnamon
- ½ tsp salt
Cinnamon Apple Topping
- 1 Honeycrisp apple peeled and diced
- 1 tbsp lemon juice
- 1 tbsp coconut sugar
- 1 tbsp coconut nectar
- 1 tsp Ceylon cinnamon
- 1 tsp coconut oil
Instructions
- Prepare the apples. Peel and dice both apples. Toss with 2 tablespoons of lemon juice, spread evenly over a ventilated dehydrator sheet, and dehydrate at 165°F for 20–30 minutes, or until slightly softened.
- Make the flour. While the apples soften, grind the oats, walnuts, and flaxseed individually into a fine flour using a high-speed blender or food processor. Combine in a large mixing bowl.
- Prepare the fruit paste. Blend the prunes with 3 tablespoons of water until smooth. If the prunes are particularly dry, soak them briefly before blending.
- Mix the dough. Add half of the softened apples, prune paste, coconut milk, coconut nectar, cinnamon, and salt to the flour mixture. Mix thoroughly until a thick, moldable dough forms.
- Shape the loaf. Form the dough into a compact loaf and place it on a dehydrator sheet.
- Prepare the topping. Combine the remaining softened apples with coconut sugar, coconut nectar, cinnamon, and coconut oil.
- Add the topping. Press the cinnamon apple mixture firmly onto the loaf. Dehydrate at 165°F for 1–2 hours, until the topping begins to adhere.
- Slice and finish. Carefully cut the loaf into approximately 1-inch slices. Reduce the dehydrator temperature to 115°F and continue dehydrating for another 1–2 hours, or until the bread is firm on the outside while remaining moist and chewy inside.
- Serve. Enjoy immediately or gently warm before serving.
Notes
Sweetener Alternatives: Coconut nectar can be replaced with another liquid sweetener, such as maple syrup.
Fruit Paste: Dates can replace prunes in equal amounts. A combination of both also works well.
Texture: Avoid over-dehydrating. This bread is intended to remain moist and chewy rather than dry and crumbly.
Warming: Place slices in the dehydrator at 165°F for approximately 15–20 minutes before serving.
Storage: Because this is a moist, minimally heated bread, refrigerate promptly in an airtight container and enjoy within 3 days. Freeze for longer storage. Avoid leaving it at room temperature for extended periods.
Raw Preparation: Although this recipe uses raw-style preparation techniques, dehydrating at 165°F means it does not meet stricter raw-food temperature guidelines.
