Your whole food, plant-based life.

Raw Food Recipe: Cinnamon Raisin “Toast”

When the sun doesn’t come up until late, and I wake to a house that has a winter chill, my green drink is not enough to satisfy me. I have been working on a raw food recipe for a breakfast “toast” and finally came up with one I love.



This one is made with sunflower seeds, almonds, carrots, apples and is spiked with cinnamon and raisins! My recreation of Cinnamon Raisin Toast. Healthy, hearty and tasty, you will want to be sure to include this in your raw food recipe collection. The hazelnut butter is made the same way as the almond butter. I added 2 T of oil when processing.


Cinnamon Raisin "Toast" and Hazelnut Butter

Cinnamon Raisin “Toast”

  • 2 cups Almonds
  • 1 cup Sunflower Seeds
  • 1 cup Ground Flax
  • 1 cup Purred Zucchini
  • 2 Carrots
  • 1 Apple
  • 1 cup Raisins
  • 4 Dates plus 1/2 cup Water
  • 1 teaspoon Cinnamon
  1. Place sunflower seeds in food processor and process until finely chopped. Place in Bowl.
  2. Place almonds in food processor and finely chop. Place in bowl with sunflower seeds.
  3. Add flax and stir to combine.
  4. Process carrots and apple in food processor until you get a puree. Add zucchini puree, mix.
  5. In blender, blend dates with 1/2 cup water until liquefied. You can soak the dates first to soften. Add to carrot and apple mixture, stir.
  6. Stir wet ingredients into dry. Mix well. Stir in cinnamon and raisins.
  7. Spread 1/4″ thick on non-stick dehydrator tray. Dehydrate for 1 hour at 145, reduce heat and continue to dehydrate at 116 for two more hours. Flip mixture onto screen, peel off non-stick sheet and continue to dehydrate for about 4-6 more hours or until dry but not hard. This bread will should be a little soft.

Hazelnut Butter

  • 2 cups Hazelnuts
  • 2 tablespoons¬†Olive Oil
  1. Process in food processor. Please see Almond Butter Recipe for great pictures and instructions for nut butters.
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  1. megan wrote on May 8, 2015

    Hi, I was wondering if it is possible to include the nutrition information in your recipes??

    • Susan wrote on May 14, 2015

      Hi, Megan, I haven’t found an on-line recipe calculator that is completely accurate. You can get close to nutrition facts with many of the on-line ones. All you have to do is enter the ingredients. If something seems a little off, check it against another one. Cheers!

  2. Chavah wrote on February 20, 2015

    Thanks Susan!

  3. Chavah wrote on February 19, 2015

    Hi Susan!
    I am getting ready to make this today and wanted to know how many dehydrator sheets this recipe makes?



    • Susan wrote on February 19, 2015

      Oh gosh…I wrote that recipe 5 years ago! I am thinking from the looks of the ingredient list, probably 2. Cheers!

  4. Brittany wrote on January 28, 2015

    Hi there! Just curious if you peel the zucchini or not and what type of apple you used?

  5. Emily wrote on January 20, 2014

    Hi there! Is there anything I can substitute for the zucchini? (allergies), thx!

  6. Julie wrote on January 15, 2014

    This looks amazing! Could it be done in the oven though? I don’t have a dehydrator :-(

  7. Kristin wrote on November 16, 2013

    Hi there. We are a nut free house due to allergies. Could the almonds in this recipe be substituted with something else? Maybe pumpkin seeds? Thanks :)

  8. Taralynn Harmon wrote on November 7, 2013

    Is there anything I can substitute for almonds !? I am nut free-gluten-dairy free! I know what a booze.

  9. Lucijamv wrote on August 22, 2013

    This looks amazing,I am going to try it in the next few days.
    Just wondering what is the best way to store it?
    And how long can you store it for?

  10. Patsy wrote on April 11, 2013

    I am very impressed with this recipe!
    I made a small amount of Macademia nut butter and it made the flavor burst.
    Then I tried a small bit of mac nut butter with a drop of agave and WHOO HOO! Love in every bite!
    I must confess I made a small piece with just butter for my husband and snitched a bite and it was very good too.
    Might I say “Well done Susan”!


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