Walnut Dukkah Seasoning

Makes 2 cups

• ½ cup sesame seeds
• 3 tablespoons coriander seeds
• 3 tablespoons cumin seeds
• 2 tablespoons flaxseeds
• 1 cup walnuts, soaked and dehydrated
• 1 teaspoon coconut palm sugar
• 1 teaspoon flaky sea salt
• 1 teaspoon freshly ground black pepper

Spread the sesame seeds, coriander seeds, cumin seeds, and flaxseeds on a dehydrator tray lined with a nonstick dehydrator sheet and dehydrate at 118°F until fragrant, 3 to 4 hours.

Grind the dehydrated spices in a spice grinder until fine, then transfer to a food processor. Add the walnuts, coconut palm sugar, salt, and pepper and pulse until the mixture looks like coarse sand, being careful not to overprocess the nuts into a paste, 20 to 25 pulses.

Transfer to an airtight container and store in a cool, dry place for up to 1 month.