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2.Rinse the walnuts, rinse the baking dish, then place the nuts back in the baking dish
3.Place nuts in oven on lowest setting (our oven is 135°) and dehydrate for 24 hours or until crispy
4.Once nuts are dehydrated, remove from oven and set aside
5.Place dates and water in food processor and pulse until a smooth paste forms
6.Add walnuts, apricots, mulberries and cinnamon and pulse until coarse, like granola
7.Place in oven in 9x13 inch Pyrex baking dish and dehydrate again for 24 hours or until crispy
8.Serve as a snack or as cereal with almond milk
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