1 cup sunflower seeds
1 tablespoon coconut oil or olive oil
1/2 cup sesame seeds
1/4 cup flax seeds of chia seeds
1 tablespoon poppy seeds
1/2 teaspoon sea salt + extra for sprinkling
1/2 teaspoon kelp granules (optional – add extra nutrition)

Put the sunflower seeds in a bowl and cover with water, soak overnight. The soaking releases phytic acid found in seeds and whole grains that can interfere with mineral absorption. It also plumps up the sunflower seeds so they puree easily into a paste.

The next day, drain and thoroughly rinse (to wash away the phytic acid) the sunflower seeds in a sieve. Tip into a food processor, add the coconut or olive oil and process until a smooth paste. Add the remaining ingredients and pulse to combine, scraping down the sides several times and pulse again. (I needed a bit more oil).

Tip onto the bench and press together into a flat log. Divide into two squares. Roll each square between two sheets of baking paper as thin as possible – ideally 1mm thick. Sprinkle with a little extra sea salt and score into squares. Bake at 180C for 20 minutes until golden. Cool on a wire rack. Once cold store in an airtight container in the pantry. Eat within 5 days.