Tis’ the apple season! One of the only good things about summer ending is knowing that the apples trees are bountiful and the local farmers are going to be packed with all the different varieties to choose from. Summer will be missed but I’m excited for the fall recipes!
I was able to pick up over 30 apples these last couple of weeks for $18 at Takoma Park’s Farmers Market. Creating new apple recipes was at the top of my to do list. I have already made the raw vegan apple pie, apple cider, and apple grape juice. Next on my to do list is candy/caramel apples, raw vegan apple cider donuts, apple chutney and a sweet potato apple soup.
Now for the Apple Cinnamon Raisin Bread! These babies are very tasty and really easy to make; it only took me about 30 minutes from start to finish, including the cinnamon apple sauce. Then I just let the dehydrator do the rest of the work for the remaining 6-8 hours, which is perfect if you leave it running over night. That way when you wake up you have a perfect snack to bring to work!
They are crispy on the outside, soft in the middle, and dense. A little goes a long way! I also made the cinnamon apple sauce to spread on top but the bread had so much flavor on it’s own, it might be best to eat them separately. Either way it’s great!
Apple Cinnamon Raisin Bread w/ Apple Sauce
- 2 1/2 cups oat or barley flakes
- 1 cup hemp milk
- 1 cup apples; peeled and cubed
- 1/2 cup macadamia nuts
- 1/2 cup coconut sugar
- 1/3 cup chia seeds
- 1/4 cup flax seed; ground
- 1/4 cup raisins
- 1 tbsp ceylon cinnamon
- 1 tbsp lemon juice
Cinnamon Apple Sauce
- 1 cup apples
- 1 1/2 tbsp chia seeds
- 1 tbsp honey
- 1 tsp cinnamon
- Mix lemon juice with cubed apples and put to the side.
- In food processor, process oats until it becomes flour.
- Add in macadamia nuts, coconut sugar, ground flax seed, and process for about 15 seconds.
- In a mixing bowl stir in the rest of the ingredients.
- Spread the mixture onto a dehydrator sheet and dehydrate at 145 degrees for 1 hour then turn down to 105 degrees and dehydrate for another 3-5 hours.
- Cut into square pieces and then cut diagonally to check the inside for doneness. It should not look doughy.
- Store in the refrigerator and dehydrate on 145 degrees till warm.
- Blend everything together in a food processor or blender.
Use your oven at the lowest temp possible and keep the door cracked open to allow ventilation. Times vary so keep your eye out.
Great for small gardens or specialty gardens.
5-large trays, 15″ x 15″ each. Mesh screens are BPA free.
Adjustable Thermostat 95◦F to 155◦F. Temperature range is low enough to preserve active enzymes in fruits and vegetables. Temperature range is also high enough to meet safety standards for dehydrating meat for jerky. Unit turns on automatically when thermostat is in use.