Raw Vegan Apple & Nut Bar Recipe


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Apples are a big part of my diet. They are high in antioxidants and have even been found to help stabilise blood sugar levels. So they are the perfect pick when you are looking for a snack that will keep you feeling full for longer. Here's my favourite way to use them to keep a quick and yummy breakfast on hand. 

Servings: 16-20 Squares

Ingredients:

 2 Apples
 1 cup Sultanas
  cup Dates
 ½ cup Water
 1 cup Almonds
 1 cup Hazelnuts
 ½ cup Sunflower Seeds
 1 cup Sesame Seeds
 ¼ cup Ground Linseeds
 1 tsp Optional - Cinnamon

Directions:

1

Add the cored apples, water, dates and sultanas to a blender and blend together until smooth. If you don't have a high-speed blender you might want to soak the dates and sultanas in the water for at least 30 minutes first.

2

Add in the nuts and sunflower seeds and give it a quick buzz to rough cut them.

3

Stir in the rest of the ingredients then leave it to firm up for 10 minutes

4

Spread the mixture out on a non-stick/silicone sheet on a dehydrator tray about an inch (2.5cm) or so thick, then score lines where you want your slices to be. You should get about 16 - 20 pieces depending on how big you cut them.

5

Dehydrate them for approximately 3 hours. To turn them and remove the non-stick sheet, place a second dehydrator tray on top. Hold it firmly in place against the original tray then turn it the other way up so the non-stick sheet faces upwards. Remove the original tray then peel away the sheet.

6

Spread the pieces apart then dehydrate for a further 6 hours. They should be dry and firm on the outside but a little moist still inside.

7

Then enjoy them! They keep well refrigerated for several days or alternatively you can make a big batch and freeze some for later.

 

Ingredients

 2 Apples
 1 cup Sultanas
  cup Dates
 ½ cup Water
 1 cup Almonds
 1 cup Hazelnuts
 ½ cup Sunflower Seeds
 1 cup Sesame Seeds
 ¼ cup Ground Linseeds
 1 tsp Optional - Cinnamon

Directions

1

Add the cored apples, water, dates and sultanas to a blender and blend together until smooth. If you don't have a high-speed blender you might want to soak the dates and sultanas in the water for at least 30 minutes first.

2

Add in the nuts and sunflower seeds and give it a quick buzz to rough cut them.

3

Stir in the rest of the ingredients then leave it to firm up for 10 minutes

4

Spread the mixture out on a non-stick/silicone sheet on a dehydrator tray about an inch (2.5cm) or so thick, then score lines where you want your slices to be. You should get about 16 - 20 pieces depending on how big you cut them.

5

Dehydrate them for approximately 3 hours. To turn them and remove the non-stick sheet, place a second dehydrator tray on top. Hold it firmly in place against the original tray then turn it the other way up so the non-stick sheet faces upwards. Remove the original tray then peel away the sheet.

6

Spread the pieces apart then dehydrate for a further 6 hours. They should be dry and firm on the outside but a little moist still inside.

7

Then enjoy them! They keep well refrigerated for several days or alternatively you can make a big batch and freeze some for later.

Raw Vegan Apple & Nut Bar Recipe

Love it? Share it!

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