Cinnamon Apple Bread

• Vegetarian
• Gluten free

• Produce

  • 2 Honey crisp apple
  • 1 tbsp Lemon
  • 1/2 cup Prunes

• Breakfast Foods

  • 2 1/2 cups Rolled oats

• Canned Goods

  • 1/2 cup Coconut milk

• Baking & Spices

  • 3 tsp Cinnamon
  • 1 tbsp Coconut sugar
  • 1/2 tsp Salt

• Oils & Vinegars

  • 1 tsp Coconut oil

• Nuts & Seeds

  • 1/2 cup Flax seed
  • 1 1/4 cup Walnuts

• Drinks

  • 5/16 cup Coconut nectar

Found on amandanicolesmith.com

Description

Ingredients

• 2.5 cups rolled oats
• 1.25 cup walnuts
• 1/2 cup flax seed
• 1 honey crisp apple; diced + 1 tbsp lemon
• 1/2 cup prunes* + 3 tbsp water
• 1/2 cup coconut milk
• 1/4 cup coconut nectar**
• 2 tsp cinnamon
• 1/2 tsp salt
• 1 honey crisp apple; diced
• 1 tbsp lemon
• 1 tbsp coconut sugar
• 1 tbsp coconut nectar**
• 1 tsp cinnamon
• 1 tsp coconut oil

Directions

• Peel and dice 2 apples, mix with 2 tbsp lemon, spread out on a ventilated dehydrator sheet and dehydrate at 165F for 20-30 minutes or until the apples start to soften. Meanwhile grind the oats, walnuts, and flax seed into flour individually, then add them all to a mixing bowl. Add prunes and water to a small blender and blend until smooth, or leave it slightly chunky. If the dried fruit you use is too dry, soak them before trying to blend. Add half of the dehydrated apples to the mixing bowl, along with the rest of the dough ingredients and hand mix until it forms a big dough ball. Shape the dough into a loaf and put it in the dehydrator. Take out the rest of the dehydrated apples and mix all of the topping ingredients together in the mixing bowl. Use your hand to pat the topping firmly into the dough and dehydrate for 1-2 hours at 165F. Cut the bread into 1 inch slices and continue to dehydrate at 115F F for another 1-2 hours or until dry to your preference.