Dry:
13 cups old fashioned rolled oats
3 cups large flaked coconut
1 cup cut raw almonds
1 1/2 cups sunflower seeds
2 cups hard whole wheat flour
1 tbsp. sea salt

Wet:
1 2/3 cups honey
1/3 cup water
3/4 cup oil
1 tbsp. pure vanilla
1 tbsp. pure almond extract

Mix all dry ingredients in a large bowl.
Briefly stir wet ingredients together.
Pour wet into dry and mix all well.
Spread evenly on ungreased sheets.
Bake at 225F for 3 to 4 hours until crunchy, dry, and lightly toasted. (It will dry a bit more as it cools.) To hasten cooking time, stir 3 to 4 times during baking. Turn or alternate sheets if oven heats unevenly.
Cool and add raisins or other dried fruit if desired. Store in tightly covered containers.