Yields 4 cups

1 cup almonds

½ cup pecans

½ cup walnuts

1 cup sunflower seeds

2 cups water

1/8 cup maple sugar (optional) or a little stevia

1 cup golden flaxseed

2 cups water

4 dates, soaked

½ tsp cinnamon

pinch of salt

Soak almonds, pecans, walnuts, and sunflower seeds in 2 cups water for 6 to 8 hours. Rinse, drain, and chop coarsely. Toss the nut and seed mixture in a bowl with the maple sugar or stevia and a pinch of salt. Dehydrate at 105 degrees until crunchy. Set aside.

Soak flaxseed in 2 cups water for 4 hours, then drain and place in a food processor with the cinnamon and a pinch of salt. Process for several minutes to make a batter. Puree the dates in a blender with some of the soaking water. Add to the flax batter and process. Spread the batter very thinly on solid dehydrator sheets. Dry for 6 or more hours until you can turn the sheets over onto perforated dehydrator sheets. Continue drying until it is completely crispy. Crumble into small flakes. Mix these flakes with the dehydrated nut and seed mixture. Store in an airtight container or in the freezer.