Grind the flax seed in a spice or coffee grinder.  I don't buy pre-ground flax seed because they oxidize quickly. But certainly ground flaxseed can be used.

Blend macadamia nuts and garlic in a small food processor to form a "butter".

Add everything to a mixing bowl and mix well.

Add plastic wrap to a pie dish and spread out the mixture with your hands. You can use a spoon to smooth it out later. It helps to keep your hands and spoon wet so the dough doesn't stick.

Dehydrate at 165 degrees for 1-3 hours.

De-stem and wash mushrooms thoroughly.

Coarsely chop mushrooms, throw them in a bowl, coat with salt and tamari, mix together and set aside to marinate.

Add spinach, olive oil and salt to a bowl, mix together and set aside to marinate.

After about an hour you can drain and process the spinach and mushrooms individually or you can just dice them up with a knife.

Add cashews, carrots and sunchoke to food processor and process until finely chopped.

Add in a little bit of water at a time and process for another good 10-20 seconds.

Add in the rest of the ingredients and mix well.

Remove the crust from the pie dish and remove the plastic wrap.

Dehydrate crust for another 1-2 hours at 130 degrees.

After crust is completely dry put it back in pie dish.

Add in the filling, spread the mushroom mixture, spread the spinach mixture on top and dehydrate at 105 degrees for 6-8 hours.

Garnish with a couple spinach leaves and sundried tomatoes, drizzle with olive oil and Enjoy!!

Store leftovers in the refrigerator.

Serve warm by heating up individual slices in the dehydrator at 165 degrees for 1 hour