Apple Oat Bread (raw, vegan, gluten-free)
Add to favorites
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.
I hope you enjoy this recipe. Blessings, amie sue
- 2 organic apples peeled and cored
- 1/4 cup gluten-free, rolled oats, soaked & dehydrated
- 1/2 cup ground flax meal
- 2 Tbsp lemon juice (juice of half a lemon)
- 1/3 cup raisins (optional)
- 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 (F) for 1 hour, then reduce to 115 degrees (F) 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.
The Institute of Culinary Ingredients™
- What is Himalayan pink salt and does it really matter? Click (here) to read more about it.
- Are oats gluten-free? Yes, read more about that (here).
- Are oats raw? Yes, they can be found. Click (here) to learn more.
- Do I need to soak and dehydrate oats? Not required but recommended. Click (here) to see why.
- Learn how to grind you own flax-seeds for ultimate freshness and nutrition. Click (here).
- Why do I start the dehydrator at 145 degrees (F). Click (here) to learn the reason behind this.
- When working with fresh ingredients it is important to taste test as you build a recipe. Learn why (here).
One of the greatest joys when creating raw food recipes is experimenting with different ingredients… a practice that I highly encourage. Daily I get questions regarding substitutions. Of course we all might have different dietary needs and tastes which could necessitate altering a recipe. I love to share with you what I create for myself, my husband, friends and family. I spend a lot of time selecting the right ingredients with a particular goal in mind, looking to build a certain flavor and texture.
So as you experiment with substitutions, remember they are what they sound like, they are substitutes for the preferred item. Generally they are not going to behave, taste, or have the same texture as the suggested ingredient. Some may work, and others may not and I can’t promise what the results will be unless I’ve tried them myself. So have fun, don’t be afraid, and remember, substituting is how I discovered many of my unique dishes.
I took a picture of it just before it went into the dehydrator. I wanted to show you how thick it looked.