Pre-heat oven to 160C (fan 140C).
In a large mixing bowl, combine the nuts, coconut, flaxseed, cinnamon, nutmeg and sea salt.
In a small saucepan, melt the coconut oil over a low heat and add the maple syrup and vanilla extra, stirring to combine.
Pour the liquid mixture over the bowl of nuts and stir to thoroughly coat the mixture.
Spread the mix evenly onto two large, lined, baking sheets and bake for 30 minutes. Then add the orange zest, dried cranberries, raisins, prunes and pumpkin seeds and mix the baking mixture around on the tray to evenly distribute.
Increase the oven heat to 170C (fan 150C) and bake for a further 5 - 8 minutes, or until deep and golden brown.
Remove from the oven and allow the mix to cool completely. Then transfer to a sterilised airtight contain and store for up to a month.