Food / Wellbeing

Take this recipe for vegan and gluten-free cinnamon and raisin toast

While some of us wouldn't consider ourselves 'breakfast people' purely out of the need to conserve time, I'd be surprised if anyone held that stance due to a disinterest in the food options breakfast inspires. Personally, breakfast food is my favourite kind. Eggs are the ultimate comfort food and I'll never refuse a stack of pancakes drenched in maple syrup. But there are some days where only toast will do. Favoured for being quick to whip up and easy to hold with ones mouth while our hands are busy ironing or driving, toast is the workhorse of morning meals.

But for those of us bored of our usual bread and butter, Julie Mitsios from Earth to Table Bondi has delivered us her vegan and plant-based take on the humble cinnamon and raisin toast. Featured in her first cook book Eat More Raw, the breakfast recipe can be prepared in advance, as you can store the toast for a week in the fridge and a couple of months in the freezer. Also, the jam and yoghurt is optional, but it goes without saying, you won't regret it!

Find out how to make Julie's recipe for Cinnamon and Raisin Toast below.


Prep: 20 minutes

Equipment: blender, dehydrator

Dehydrate: 4–6 hours

Makes: 8 slices



  • 6 cups almond pulp
  • 1¼ cups golden flax meal
  • ¼ cup cinnamon
  • 1 cup currants
  • 2 tablespoons psyllium husks
  • 1 cup olive oil



  • 2 cups frozen wild blueberries, defrosted
  • ¼ cup coconut nectar
  • 2 drops lavender oil, culinary grade
  • ¼ cup chia seeds
  • Coconut Yoghurt to serve




  1. Place all the ingredients except the olive oil in a bowl. Add the olive oil and mix well until it all comes together. Spread out on a non-stick dehydrator sheet. Use another dehydrator sheet on top and a rolling pin to make it smooth and flat and approximately 5 mm (¼ in) thick.
  2. Dehydrate at 60 °C (140 °F) for the first hour or until a crust has formed. Remove the sheet. You can do this by using another tray to flip it over and then peel it off. Turn down the dehydrator to 46 °C (115 °F) for 4–6 hours or until the bread is soft, flexible and dry to the touch.
  3. Cut into your preferred shape.


  1. Place 1 1/2 cups of the blueberries in a blender with the coconut nectar and lavender oil. Blend briefly, leaving some texture. Adjust the sweetener as you feel necessary as some blueberries are sweeter than others.
  2. Add the chia seeds and remaining blueberries and pulse to combine. Place in a jar and store in fridge to set for 1 hour.
  3. To serve: spread the toast with coconut yoghurt and jam. Enjoy!


The toast can be stored in the refrigerator for a week or the freezer for a couple of months. The jam will keep well for 2 weeks in the refrigerator. If you can’t find wild blueberries simply substitute with regular fresh or frozen.

Craving more of Julie's guidance in the kitchen? You can purchase her first cook book Eat More Raw from the Earth to Table website which features this cinnamon and raisin toast recipe plus many more!

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