Refreshing Apple Bake (vegan and dairy-free) — in progress!


I just made this yumtritious dessert, and its aroma was so enticing that we ate it before I could even think to take a picture. I want to make it again and play with the ingredients a bit so for now it’s here for anyone to try and I’m happy to receive input.

Fills a pie plate or square baking dish for 6ish servings


4 medium size apples

1/2 Tbsp lemon juice

1 tsp cinnamon

1/3 cup black raisins

4 large Madjul dates

1/4 cup yellow raisins

3 Tbsp coconut oil (no need to melt if it is solid)

1 cup oats

2 Tbsp apple juice concentrate

5 leaves of fresh spinach

2 tsp wheat germ

2/3 Tbsp mint leaves, chopped fine (I used peppermint leaves)



Preheat the oven to 190° C (375° F). Grease the pan with coconut oil.

  1. Dice the apples and place them in a large bowl. Mix the lemon juice and cinnamon into the applies and then mix in the raisins. Set aside.
  2. In a food processor, add the dates, raisins, coconut oil, and oats and process on high speed until well chopped and blended. Add the apple juice concentrate and spinach leaves and process on high speed until the spinach has blended well into the mixture.
  3. Pour the apple-raisin mixture into the pan and spread it evenly.
  4. Sprinkle the wheat germ and then the chopped mint onto the apple-raisin mixture.
  5. Spoon the oat-date mixture onto the apple-raisin mixture. It won’t cover completely.
  6. Bake for 25 minutes.


  • If the apples are pesticide free, you don’t have to peel them.
  • We ate it so quickly that I can’t say how it tastes cold.
  • I’ll add a picture next time I make this recipe.

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