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½ cup honey, ½ cup tahini, 1 ½ cup quick-cooking rolled oats, ¼ cup raw sunflower seeds, 1 tablespoon of each; sesame seeds, pumpkin seeds, millet and linseeds. Preheat the oven to 180 degrees C and coat a baking tray with cooking spray. Set aside. Place the honey and tahini in a mixing bowl, and cream them together. Then stir in the oats and sunflower seeds. Mix well. Drop the dough by 12 rounded spoonfuls onto the prepared baking sheet. Flatten each cookie slightly with the back of a spoon. Bake for 15 to 18 minutes, or until the cookies are lightly browned. Let the cookies rest on the baking tray for 5 full minutes. Then carefully loosen them and transfer them to a cooling rack using a metal spatula. Cool completely before storing.
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