Grind almonds and sunflower seeds to a fine powder. Put in a separate container. Next blend the bananas with the vanilla until creamy. Stir it into the almond/sunflower powder until you reach a batter like consistency. Stir in the raisins (optional). Set aside. Drop your diced apples and half the contents of the cinnamon into the blender and blend until crushed. Don’t worry if bigger bits of apples do not crush, it’s better this way. Put into a small container and set aside. In your dehydrator, drop a cookie sized portion of the batter onto a sheet and flatten it with a spatula. There should be about 6 in all. Dehydrate until soft and bread like, not hard. Once they are done, place one of the cakes on a plate or bowl. Add a layer of your apple sauce. Then add some of the banana cream. Add another cake on top and just put the banana cream. Sprinkle some of the remaining cinnamon over top. That’s all there is too it. If you over dehydrate your cakes (like I did) and they become crunchy, the banana cream will soften it if you let it sit for a few minutes. (Photo is half eaten, I almost forgot to take the picture!)