Try this moist, sweet apple bread as a perfect raw substitute for morning toast.
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Recipe Directions
- 1. Shred chopped and cored apples in a food processor with a grating attachment (or by hand). (Do not bother peeling the apples.) Place shredded apples into a huge bowl and set aside.
- 2. Process almonds in an empty food processor. Process into a fine meal.
- 3. Add dates, cinnamon and salt to nuts in food processor and process again until well mixed.
- 4. Remove mixture from food processor and add it to the big bowl that contains the shredded apples. Combine with spoon or hands. (Mixture will appear dry but will get moist as you mix. Do not add any extra liquids.)
- 5. Stir psyllium husk in by hand until well-combined.
- 6. Form into 8-10 small loaves. Place on parchment paper.
- 7. Dehydrate on high for one hour. Reduce to 110 degrees for another five hours or until desired consistency is reached.
- 8. Store in refrigerator.
The Rawtarian's Thoughts
By The Rawtarian This recipe isn't too sweet. It's subtle. It's perfect for breakfast on the go! A slice of this bread recipe, a crisp apple and a nice tall glass of cashew milk would be a lovely breakfast!
If you want to serve it dessert style, try icing it with a white icing. Iced slices should be stored in the fridge at all times, otherwise the icing will soften too much.
If you don't have almonds, you can use walnuts or pecans instead.
Don't eat too much of this stuff at once, since this recipe uses psyllium husk.
Recipe Photos
Nutrition Facts
Nutritional score: 94 out of 100
- This recipe is very low in Calories, Fat, Carbohydrates, and Sodium.
- This recipe is a good source of Vitamin E.
- This recipe is a noteworthy source of Protein, Dietary Fiber, and Riboflavin.
Amounts per 49 g (2 oz) suggested serving
| Name | Amount | % Daily |
|---|---|---|
| Calories | 134 | 5 % |
| Protein | 3 g | 6 % |
| Fat | 7 g | 9 % |
| Carbohydrates | 17 g | 5 % |
| Dietary Fiber | 4 g | 14 % |
| Sugars | 11 g | |
| Calcium | 50 mg | 5 % |
| Iron | 0.71 mg | 5 % |
| Sodium | 74 mg | 3 % |
Source: USDA, The Rawtarian
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Comments and Reviews
Top voted
The Rawtarian
Jul 08, 2015
Thanks for sharing, Eric! I'm glad you liked it!
Janace
Oct 19, 2014
jbubonia's Review
Raw apple bread recipe
This is so delicious. I have never used psyllium husk and it is amazing how spongy it makes the bread. I added a little fresh ground nutmeg. This reminds me of the flavor of apple pie. I love it!
Janice Jacobs
Jan 12, 2016
On my ecalibur dehydrator it only has degrees 105, 145 etc. So what is considered HIGH for one hour?
Thank you!
I will rate this recipe after I try it. It sounds DELISH.
All
R H
May 10, 2024
R H's Review
Raw apple bread recipe
I adjusted this recipe slightly. Used the left over apple pulp from juicing, Used half of the psyllium husk, and the other half golden flaxseed meal Fabulous.
deer4
May 27, 2019
I had asked a while back about a psyllium husk substitute. I have an allergy to it.(i appologize, i should have put that in my comment) I saw that flax seed was a possible substitute?
The Rawtarian
May 27, 2019
Hi Deer! There is no good substitute for psyllium husk this particular recipe.
Flax seed is not a good substitute because you would need to use a lot of it, and the flavor of flax seed is VERY bitter and it will ruin the taste of the recipe if that much flax seed is included.
I'd suggest looking for a different recipe instead, one that doesn't call for psyllium.
Good luck!
jasmined6334
Oct 07, 2018
This is my first day using this app. I am really excited to have a healthier diet due to health reasons. Just wondering could you use banana instead of apple to make banana bread? How many bananas would you suggest I use?
Posted from The Rawtarian's Raw Recipes App
The Rawtarian
Oct 09, 2018
I generally don't suggest making substitutions - as they usually don't work out as well as we think they will :) Do you have an allergy to apples? This bread is really tasty as is!
jasmined6334
Oct 09, 2018
I love apples! I thought I could make a version of both. I have since found that you have a recipe for banana bread too (oops) :) I am going to make the apple one first. Looking forward to posting some reviews in the next few days.
Posted from The Rawtarian's Raw Recipes App
The Rawtarian
Oct 10, 2018
Yay! I can't wait to hear how you get along, Jasmine :)
ginaf
Mar 23, 2018
ginaf's Review
Raw apple bread recipe
Outstanding to say the least. Rawtarian does it again!! Yummy ? face!!
Posted from The Rawtarian's Raw Recipes App
The Rawtarian
Apr 19, 2018
Gina, you're the bomb. And you're a busy girl in the kitchen! <3 <3
JuliaReed
Feb 23, 2018
I made this yesterday - it is mush bread. Not sure what happened - but - I even dehydrated it for 20 hours and still mush. Nothing crunchy. Just mush. good tasty, but mush is mush. And boy would I love to hear how anyone's turned out well - specifically, what product they are using and what weights or measurements?? Thanks so much. Committed, but not convinced!!;-)
The Rawtarian
Mar 01, 2018
Hi Julia,
What temperature did you have your dehydrator set? Did you "dehydrate on high for one hour" at the beginning? This helps zap a lot of the moisture at the outset.
helenlouise
Feb 18, 2018
Please delete this after reading it. It may be rubbish. I am very often wrong!
I’m just checking your conversions and wondering if you have a typing error.
You use 327g grated apples here and 372g grated zucchini in the zucchini bread. Both are 710 ml. Is one of them a slip up? I realise they are different with respect to the water content/density but the numbers are so similar that it just looks to me like it needs a check.
5 apples for me is far more than 327g. I will nevertheless commit to the weights if they really are correct.
Ignore me if I’m talking nonsense but I’m a maniac when it comes to typing errors.
Yes, it is me, Helen, as in the ‘psyllium ground’ issue some weeks ago.
I love your site.
JuliaReed
Feb 22, 2018
Helenlouise - whyever would you suggest she delete this? it is critical and such a good and helpful post/question for which I thank you and for which I cannot wait to hear the reply!!;-)
HelenLouise
Feb 22, 2018
Hi Julia
I always worry about causing offence! I’m a theoretical physicist/mathematician and generally regarded as a geek. I don’t feel I have the authority to trash lovely websites like this and should maybe stay curled up in a corner reading quantum mechanics and leaving the ‘baking’ alone.
It’s a confidence thing....
The Rawtarian
Feb 22, 2018
Hi ladies! Great thoughts - I think this will help you!
When I create recipes, I use "customary measurements" (ie. the American way: cups, tablespoons etc). I input the recipe in that format.
Then, my website automatically converts customary measurements into Metric measurements.
So, when I created the recipe, I wrote:
"3 cups grated apples (approx. 5 medium apples)"
which my system converted to:
"710ml / 327g grated apples (approx. 5 medium apples)"
So... yah! I'm not sure if this completely answers your question, but it helps you to understand what you're looking at, I imagine :)
ALSO: As per the distinction between:
710ml / 372g grated zucchini
and
710ml / 327g grated apples
...the zucchini weighs more than apple by 50 grams :)
HelenLouise
Feb 22, 2018
Yes, I suspected you were using some kind of automatic conversion t tool but was wondering if you had checked the weights were correct. Yes, I can understand that the zucchini is heavier by 50g but, again, was wondering if you had weighed it out to check.
I guess I don’t trust these automatic/computerised things .... they are only as good as the person who programmed them...l
HelenLouise
Feb 22, 2018
And, as I mentioned, 5 apples grated for me weighs far more than 327 grams. Anyway, I will stick to the weights you prescribe. InSssume my apples are an awfl lot larger than yours!
vitaminsea
Jan 18, 2017
I made this like cookies with raw chocolate sauce. Amazing !!! A question: in the recipe says dehydrate in 100 degrees but is not raw anymore at that temperature. Is that ok? I used 45 degrees for more than 15 hours.
Posted from The Rawtarian's Raw Recipes App
The Rawtarian
Jan 19, 2017
Ooh, so pretty. And you must live somewhere glorious at this time of year!!
As you know, when dehydrating raw food it is important to keep the enzymes alive by dehydrating at 105 degrees Fahrenheit (40.6 degrees Celsius) or lower.
However, I recommend turning your dehydrator on “high” (145 degrees) for about 1.5 hours when first putting food in the dehydrator, and then decreasing the temperature to 105 degrees after 1.5 hours or so.
I suggest this because the initial warmer temperature will help to take away a lot of the moisture at first, and the thinking is that it takes a while for your dehydrator to climb up to “high” and it also takes quite a while for the food to actually get to the temperature that the dehydrator air is at so it is still safe for raw foodists.
One of the best side-effects of setting your temperature higher at first is that it’s good at getting rid of the initial moisture quite quickly. Increasing the temperature at the beginning of cooking time is common practice in the raw food community. If you are not mindful about turning the heat back down after 1.5 hours, yes, your food will be heated above 105 degrees. However, this risk is warranted. That initial heat blast can really save you a lot of time and can accelerate the dehydrating process by quite a bit, even by 50% sometimes.
For me, I do strive to eat as high raw as possible; however, I also advocate making some slight tweaks to the “rules” in order to ensure that you can stay as high raw as possible over the long-term. :)
vitaminsea
Apr 04, 2017
Thanks for your reply! It was all good, I was confused because I use Celsius and I thought you too!!! I live in Sydney but now is getting colder.... thanks for your recipes, I love all of them!
Posted from The Rawtarian's Raw Recipes App
The Rawtarian
Apr 05, 2017
No problem - so glad to have you here, Catalina :)
Leticia Nguyen
Aug 01, 2016
Hi there,
This looks like a delightful recipe, and I am in love with this blog. However, I just have to comment on how you have said this is low in carbohydrates. in 1.5 cups of dates you have approximately 196 grams of carbohydrates, or 165 grams of sugar. This is quite high, particularly for those who are trying to minimise sugar intake. I think it's important to provide your readers with accurate information, so as to avoid unintentionally misleading them and their dietary choices. Don't want to sound like a drainer, but I'm sure plenty of your readers would appreciate the accuracy.
Keep up the amazing and inspiring work!
Bravelute
Sep 30, 2019
I'm wondering if you have divided the recipe contents of dates by the number of servings? I'm not sure how many servings, but you ARE to make 8 to 10 small loaves. For math's sake, picking ten loaves, 1/10 of 196 g = 19.6 per small loaf. Since I haven't made these yet, I'm wondering if one loaf = the 49 g listed as a serving?? I'm thinking this is close because the carb count at the bottom of the recipe is 17, which would include the apples also.
With fiber at 4 g, the dietary effect carbs would be 13 g per serving, much less than the regular recipe No Sugar Added cookies Mom gets from Walmart at 23 g. carbs per cookie.
I think the absence of artificial sweeteners and processed junk, and the presence of Whole Foods would make this recipe very healthy. I plan to make it tomorrow for Mom, who has been following a diabetic diet for quite a while. I'll check serving amounts and report back if something is different than what the recipe states for carb counts,
The Rawtarian
Nov 03, 2016
Thanks so much for your thoughtful and caring note, Leticia!
I will investigate my calculations where it comes to carb intake. More on this in future!
Janice Jacobs
Jan 12, 2016
On my ecalibur dehydrator it only has degrees 105, 145 etc. So what is considered HIGH for one hour?
Thank you!
I will rate this recipe after I try it. It sounds DELISH.
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