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
- Place sunflower seeds in food processor and process until finely chopped. Place in Bowl.
- Place almonds in food processor and finely chop. Place in bowl with sunflower seeds.
- Add flax and stir to combine.
- Process carrots and apple in food processor until you get a puree. Add zucchini puree, mix.
- 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.
- Stir wet ingredients into dry. Mix well. Stir in cinnamon and raisins.
- 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
- Process in food processor. Please see Almond Butter Recipe for great pictures and instructions for nut butters.
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Mandee wrote on February 19, 2010
Looks like a delicious way to start the day!
Kimi @ The Nourishing Gourmet wrote on February 18, 2010
This looks lovely! I love cinnamon toast, and this looks like a fun raw variation.
Julie Lynn wrote on February 17, 2010
It looks wonderful! I have a question though…anyone reading this can answer…when you are eating all raw and including lots of nuts and seeds in the your day, do you find it more difficult to maintain your weight (as in, not gain)? Having just lost 40 pounds I don’t want to add any weight back to my frame. =)
Susan wrote on February 17, 2010
There is a couple of qualifiers. First of all, Everyone is different. Each person has their own biological identity. I could eat exactly the same food as my friend and she could lose and I could gain. We are all different. That being said, I actually lose weight on 100% raw even with the nuts and seeds included. I think they are important to your diet and offer many nutrients. Keep in mind that it isn’t fat that makes you fat, it is processed carbohydrates and sugar. That said, I have heard of people that do gain with the inclusion of nuts and seeds but I have no idea how much they are eating and if what they are eating is balanced with with the appropriate veggies and fruits, or they are extremely heavy on the nuts. I think you have to experiment with your body and find out what works for you.
Nancy Zare, WellnessWiz wrote on February 17, 2010
I make a great banana bread toast that may interest folks. I use a few overly ripe bananas, add carrot/veggie pulp from a juicer (or finely chopped works well; it just needs more dehydration because it’s got more liquid), coconut and chia seeds. Then add cinnamon, raisins, and walnuts. Shape into a loaf and slice. Then dehyrate until it’s like toast or even until it’s like a cookie or cracker. My non raw friends love this.
Michal wrote on February 16, 2010
These look incredible, as usual! 🙂
Alberta wrote on February 16, 2010
Another fantabulous recipe from the deep-freeze capital of the USA,where
anything (even a little bit warm )can keep you beleiving – that the warmth
of the sun is getting closer and closer,as in – just a few short months from now !WOW !
scherry valentine wrote on February 16, 2010
Hi your pictures are beautiful. Really want to try this one, but I don’t want to dehydrate over 105. Can I do this with your recipe here?
Susan wrote on February 16, 2010
Yes..you can. But you don’t have to. Enzymes are protected up to 116. Also, I always start higher to get the water out of the food quicker but the food never gets anywhere near that temperature. I will be posting another article on dehydration very soon, you can check the site as there are a few more on the site already.
Sarah wrote on February 16, 2010
Looks great – gonna try asap – do you soak the almonds and sunflower seeds or are you using them straight up?
Susan wrote on February 16, 2010
I soak and dry all my almonds and nuts when I get them. I do not soak the seeds. If wet nuts are needed in a recipe, it will state that. 🙂