Apple Oat Bread
I have to admit that this recipe turned out very delightful. It has more of a chewy bread texture so don’t be looking for the crunch of a cracker or the fluff of Wonder Bread. :) The sweetness from the raisins brings a perfect balance in this bread. You could easily make a raw jam or almond butter to spread on it but my husband prefers it just as is.
- 2 organic apples peeled and cored
- 1/4 cup raw oats, ground to a flour
- 1/2 cup ground flax meal
- 2 Tbsp lemon juice (juice of half a lemon)
- 1/3 cup raisins (optional)
- Ground flax seeds – the best way to do this is in a coffee grinder that you have specially for your raw flour/powders.
- Process your oat in the food processor into a fine powder first, then add mix all ingredients until well incorporated. Set the powders aside in a separate bowl.
- In your food processor blend the apples and lemon juice together.
- Add in your ground oats and flax meal. Process until nice and creamy. Now add in your raisins and blend till mixed well. Allow the batter to “rest’ for about 10 minutes so the flax meal can help absorb any liquid.
- Spread onto teflex sheet that came with your dehydrator. I made mine on one tray making it nice and thick. Score into whatever shape you desire.
- Dehydrate at 145 degrees for 45 minutes, reduce temp to 105 degrees for about 24 hours, flipping it at the half mark onto the mesh screen. This won’t crisp up so be aware.
- Store in a glass container in the fridge to give it its longest shelf life.
I took a picture of it just before it went into the dehydrator. I wanted to show you how thick it looked.