Apple Oat Bread
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This bread started with the blueprint of that of a cracker. That is what I was hungry for; that is what I wanted, but little did I know, there was a more excellent plan for these simple ingredients. Sometimes, we don’t know what we want until we have it.
Apple Oat Bread
What I love about this bread is that it stands entirely confident all on its own. The hearty oats are well balanced with the subtle sweetness of the apples and raisins, so there’s no need to add additional sweeteners. The key is to use fresh, ripe apples. This isn’t a good way to use up mealy, tasteless apples. If you do, your bread will end up that way.
Even though I just stated that it stands well on its own, I must admit that it does taste extra yummy with some Blueberry Mint Chia Jam on top. Besides, the color is just gorgeous.
This bread will provide you with a healthy dose of omega 3’s, fiber, selenium (great for thyroid support), protein, magnesium, and zinc. I want you to enjoy what you eat, but my hidden agenda is to get some healthy nutrients in you. And you thought I was all sweet and innocent. hehe
I hope you enjoy this recipe. Blessings, amie sue
Ingredients:
- 1/4 cup gluten-free, rolled oats, soaked & dehydrated
- 1/2 cup ground flax seeds
- 1 tsp Ceylon ground cinnamon
- 1/4 tsp Himalayan pink salt
- 2 organic apples peeled and cored
- 2 Tbsp lemon juice (juice of half a lemon)
- 1/3 cup raisins (optional)
Preparation:
- In a food processor, fitted with an “S” blade, combine the oats, ground flax, cinnamon, and salt. Process until the oats are a powder.
- Add the apples and lemon juice to the food processor and blend until creamy.
- Add the 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 a non-stick sheet that comes with the dehydrator.
- I made mine on one tray, making it nice and thick (roughly 1/4″ thick) and 9 x 9″ square.
- 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 most extended shelf life.
The Institute of Culinary Ingredients™
- What is Himalayan pink salt, and does it 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 your own flaxseeds for ultimate freshness and nutrition. Click (here).
Culinary Explanations:
- 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 essential to taste test as you build a recipe. Learn why (here).
- Don’t own a dehydrator? Learn how to use your oven (here). I do, however honestly believe that it is a worthwhile investment. Click (here) to learn what I use.
I took a picture of it just before it went into the dehydrator.
I wanted to show you how thick it looked.
And here it is after drying…
© AmieSue.com
Tags: Dairy Free, Gluten Free, Nut Free, Refined Sugar Free, Soy Free, Vegan
Amy:
loved this recipe, however I could not getmine to look as pretty as yours, how did you get your’s to set up so squared on the teflex sheets? Mine was sticky a bit I couldn’t seem to get it shaped nicely,
I’d like to make more to serve for a get to gether we are having but I want it to look nice.
Mine tasted great but look ahhh.. Any suggestions would be appreciated.
PS I love your sight & recipes, It is helping my familymake that switch over closer & closer to total RAW, I orderedmy excaliper thru your sight so I hope you ended up getting credit for the sale, cause it sends you to Amazon. But I love it.
Good morning Jodi,
I need to ask a few questions so I can better help you here. When you say that yours didn’t look as pretty was that during the prep stage or after when you served it? Did it hold its shape once dried? Did you dry it as one large sheet, then cut it into the desired size? Was the batter to wet as you were putting it on the dehydrator sheet? Please keep in touch and lets see if we can trouble shoot this. :) amie sue
I loved this recipe ! But my kids don’t really like the taste of the flax … Do you think it would be possible to replace it with hemp seeds ?
Thank you !
Good morning Jenny,
If possible, don’t omit it entirely…. the flax adds to the texture and how it holds together. Can you try mayb 2 Tbsp of flax and 2 Tbsp chia seeds… or if you are totally against it, due all ground chia. Hemp seeds would taste fine in it but it doesn’t “do” what flax does. Does this help? Have a wonder weekend. amie sue
Thank you, i’ll try with half chia and half flax. We’ll see what my kids think about it !
Let me know Jenny how they like it. Fingers crossed!
The good news is that I actually made them correctly and they are wonderful. The bad news is that I have seven people in my family and what took me two days to make because I don’t have the best dehydrator went in minutes. So, here I go again. I’m going to times the recipe by seven (I’m not kidding).
LOL Suz…. the good news, is really good news though. :)
Can it be done on the oven?
Thank you in advance
I don’t know Rodrigo, I don’t bake my raw recipes here on this site. You can try but risk the loss of some of the health benefits of keeping it raw. If that isn’t an issue, put the temp at the lowest setting and keep the door cracked while you back it. Keep an eye on it though. Good luck, sorry I can’t help much in this area. amie sue
Thank you very much for your quick reply. I’ll try that.
Your welcome :)
I have just made this, its in the dehydrator right now but I am wondering if I got the measuring right…. It is a very small bread right? I managed to get it really nice and square like yours but its quite small.. about 15 x 15cm and quite flat. Is that the size you have in your pictures? I thought it was going to be the size of the dehydrator mesh…
I can tell this is going to be delicious! Perhaps I should make another batch straight away… Thank you! I am new to raw foods and yours is the best page I have seen so far (and I spend a lot of time researching!) so well done. :-)
Hello Monica…
Yes, the bread recipes make smaller loaves. Not as big as a standard loaf I would say. Thank you so much for your kind words. :) I hope that you find much inspiration here. Have a blessed evening, amie sue
Hi Amie Sue, the bread was divine, thank you. :-) I will be making it again very soon but will double the recipe. :-)
Have a lovely weekend.
Monica
That is great Monica. So glad to hear that you liked it. :) I know when I make the raw breads, they don’t last long and I am not pointing fingers (Bob) haha Have a great weekend, amie sue
Hi Amie Sue, I have made this bread again and its even better this time as I have doubled the recipe. The only thing is that I am leaving it in the dehydrator for 24 hours, I took it out at about 17 hrs as it looked and tasted pretty ready to me.. I have shared your recipe on our Juicing Page on Facebook (Soul Juices) hope its ok. I mentioned Nouveau Raw and posted a link to your site under my pics.. Yes I took pics of the bread making process. My final pic looks lovely (check it out on FB), HUGE thanks for inspiring me, I am loving this new raw food adventure. :-) x
Correction: I meant “The only thing is that I am NOT leaving in the dehydrator for 24hrs”…
Good morning Monica,
I am so glad that you are enjoying this recipe. That is just fine to share it on FB. :) The time for drying will always vary depending on how much moisture is the ingredients and of course what a persons preference is. Have a wonderful weekend, amie sue
Hello! Would it be possible to make this bread with 1 apple and 1 banana? I suppose I’d have to adjust the flax-oat ratio right?
Love your website, so inspiring even if I only occasionally experiment with raw food it’s divine each time :)
Hello Gabrielle,
You bet you can. You might not need to monkey around the with other ingredients. The banana will also sort of bind things together. Again remember that the outcome will be on the flexible side, even more so with the banana. But it should taste yummy! Keep me posted if you give it a try, Blessings, amie sue
Hi amie-sue. Thank you for this site! It is by far the best raw foods site I have ever found. I love how detailed you are with every recipe. Question for this one…have you tried freezing them for a longer shelf life?
Why thank you Vanessa, I appreciate the kinds words. You made my day. :) I haven’t tried freezing this exact recipe but I have frozen similar recipes with great success. Just wrap each piece individually so they don’t stick and make sure they are protected in an airtight container / bag so they don’t get freezer burnt or absorb other freezer odors. Have a great day, amie sue
Ok…I made this bread yesterday. Thought since it was such a small batch, I’d double it. That was the smartest thing I did!!!! Wow…it’s GREAT! Especially after I threw it in the fridge. My husband put peanut butter on it…yum! Thanks for this one :)
lol This is great news… thank you for letting me know how well received it was in your home. Raw breads are always so full of flavor! Just love them. :) Blessings and have a wonderful up and coming week. amie sue
I was wondering….are there other variations on this recipe (I looked on your site, but didn’t see any)? I loved it so much and it was so simple. It would be great to make other breads by swapping out the apples and raisins for other options. Do you have any recommendations or thoughts on that?
I thought I’d ask the expert, before experimenting on my own :)
Hello Sheree, I have many bread options on my site. Have you scanned through them to see if another one sparks an interest? You can always swap out ingredients. Keep the ingredient texture in mind with whatever your choose to use as a sub. For the raisins, use any other dried fruit such as dried cranberries, golden raisins, goji berries, diced dried figs or dates… really the possibilities are endless in that category. To replace the apples… how about pears? Strawberries, apricots…. mercy girl… I could go on! Not sure if that even helped lol. If you have a combination that you are wanting to try but not sure… just leave me a comment and I will help. :) Blessings and enjoy. amie sue
Well, I’m thinking I’d like to try a pear and dried fig combo. Maybe even throw in a little cardamom or some other spice…like ginger. How does that sound? I was also wondering if maybe persimmons might work? They are usually good with raisins.
Would you please let me know if you think those would work? I’m also wondering – I have 9 trays. Would it be okay to dehydrate the different flavors together? Or do you have to just work on one flavor at a time?
I’m having so much fun with all this! Thanks so much!
Good evening Sheree,
That combo sounds great. Have you seen this post that I did on pairing flavors? It’s a great to match up flavors. https://nouveauraw.com/raw-recipe-templates-and-development/flavor-prfiles-that-pair-well-in-recipes/
You can dehydrate different flavors in your dehydrator. The only time I throw caution in the wind is when I am drying sweet and savory. I keep those separated. Have a great evening, amie sue
It actually turned out just fine! The husband really liked it, and that’s always the ultimate test, so I give it an A+. :) One thing that was pretty crazy though was when I put this bread into the dehydrator, I saw that my temperature level was still at 145 from when I made the honey oat cinnamon bread. :( Now I know why it was so dense! I forgot the lower the temp when I sliced the bread after one hour. Hehe Ouch.
OOOOH no. lol I have done that myself…. at least we got it figured out. Shew! Thanks for letting me know. I got into the habit of setting a timer for 1 hour so I don’t forget such things. :) Blessings Rachel. amie sue
What a lucky find, a nut free bread. I’ve been scrolling trying to find a bread that doesn’t use nuts that you ahve forgotten to label as nut free.
I’ll be making this soon.
Can you please advise roughly how thick I should spread it as I can’t tell from the photos??
I often over-dry things. My Excalibur is the mini version and things seem to dry out really quickly – my drying times are typically a lot faster than recommended for most recipes I’ve tried. I have to keep a close eye on things! I often end up with crackers and crisps! I just have to snap things up and eat them oddly shaped – or as breakfast cereal – in a bowl with milk!!
I made your red pepper flax bread with apple instead of red pepper and it was really lovely. I love apples and pears and I’m looking forward to this. Oats and pears would be great on the digestion. Someone suggested bananas above. I’ll be trying that too I hope. This bread is also really economical. Nuts are very expensive.
Advice on thickness of your breads would be so helpful.
Xx
Good evening Helen,
I adjusted the title to add in the nut-free.
I spread this batter roughly 1/4″ thick. You can do it about 1/2″ but it will take a bit longer to dry.
Dry times are always recommendations since there are many variations that will lengthen or shorten the dry time. The climate you live in, humidity in the house, the type of dehydrator you use, how full it is, how moist your batter is, and ultimately, you can dry your foods longer if you want to extend to the shelf time or it you just like the texture of dryer foods. (wow that was one long run on sentence lol) Bob likes things on the dry side, I like them on the moist side… so I tend to remove some for me and left the rest dry longer for him.
A dehydrator doesn’t give us permission to just slide the trays in, turn it on and walk away till we think it ought to be done. It’s always good to check in on foods, taste testing so you can pull it out as you see fit. Again, no exact science here.
I hope this helps. Blessings, amie sue
Hi Amie,
My excaliber arrived yesterday (so exciting), i decided to pick this recipe to make a first try. What i wanna ask is may i combine one tray with this bread required 24 hours and the other trays with Apple and Banana. My concern is since fruit just needs round 17 hours then is it possible to get the the trays of fruit out and put back later without affecting the bread quality inside? (since i read the recommendation that Excaliber is designed to operate with all trays).
Thank you Amie.
Loves,
Bella
You can combine them Bella… the main thing you always want to watch out for is the moisture of the different foods. Like watermelon, it is so high in water, it can create TONS moisture/humidity… so much that it should be done by itself. So, just be aware of that. Another thing that you want to watch is dehydrating strong pungent savory recipes with sweet ones. Like if you were to make raw onion crackers… you don’t want to dehydrate that with a sweet raw cookie, otherwise, the pungent flavors can infuse the sweet. Is that helpful? blessings, amie sue
Thank you so much Amie <3