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Cinnamon Apple Bread

A hearty, moist and chewy raw vegan bread with rich warm flavors.
Total Time4 hrs
Servings: 10
Author: Amanda Nicole Smith


  • 2.5 cups rolled oats
  • 1.25 cup walnuts
  • 1/2 cup flax seed
  • 1 honey crisp apple; diced + 1 tbsp lemon
  • 1/2 cup prunes* + 3 tbsp water
  • 1/2 cup coconut milk
  • 1/4 cup coconut nectar**
  • 2 tsp cinnamon
  • 1/2 tsp salt

Cinnamon Sugar Apple Topping

  • 1 honey crisp apple; diced
  • 1 tbsp lemon
  • 1 tbsp coconut sugar
  • 1 tbsp coconut nectar**
  • 1 tsp cinnamon
  • 1 tsp coconut oil


  • Peel and dice 2 apples, mix with 2 tbsp lemon, spread out on a ventilated dehydrator sheet and dehydrate at 165F for 20-30 minutes or until the apples start to soften.
  • Meanwhile grind the oats, walnuts, and flax seed into flour individually, then add them all to a mixing bowl.
  • Add prunes and water to a small blender and blend until smooth, or leave it slightly chunky. If the dried fruit you use is too dry, soak them before trying to blend.
  • Add half of the dehydrated apples to the mixing bowl, along with the rest of the dough ingredients and hand mix until it forms a big dough ball.
  • Shape the dough into a loaf and put it in the dehydrator.
  • Take out the rest of the dehydrated apples and mix all of the topping ingredients together in the mixing bowl.
  • Use your hand to pat the topping firmly into the dough and dehydrate for 1-2 hours at 165F.
  • Cut the bread into 1 inch slices and continue to dehydrate at 115F F for another 1-2 hours or until dry to your preference.


To warm, place in the dehydrator at 165F for 15-20 minutes or until warm.
*Prunes can be replaced with dates.
**Coconut Nectar can be substituted with any liquid sweetener you prefer.
Store up to 3 days in an airtight container on the counter or in the fridge.