- 1½ cups golden raisins
- 1 cup sunflower seeds
- ¼ tsp sea salt
Heat a large skillet over medium heat, and dry toast the sunflower seeds, stirring often, until golden and smelling good. Take off heat, let cool a bit.
Line a 9×5 bread pan with plastic wrap, with enough extra for an overhang on each side.
Add the sunflower seeds, raisins and salt in a food processor, process until finely ground, scraping the sides as needed.
Drop into the prepared pan, spreading out a bit (it is sticky). Fold the overhang over, gently press down to spread it evenly, then pack with your palms tightly.
Chill overnight, remove and cut into bars. Wrap each bar, store in a tightly sealed container.