Preheat the oven to 160C. Spread the sunflower seeds on the baking tray and roast for about 10 min until start turning golden. Set aside.

Increase the oven temp to 180C. Prepare the brownie dish - line with the greaseproof paper.

Mix oats, sunflower seeds and salt in the food processor. You want the consistency to be like a coarse flour.

Melt the coconut oil. Add maple syrup, fruit syrup and tahini and mix to combine. Pour on top of the oat and sunflower mixture and whizz in the food processor until all is combined and sticky.

Reserve about a cup of the mixture for the topping. Spread the rest on the baking dish and press well with a spoon or your fingers. Prick the mix with the fork few times. Bake for 10 min. Remove and let it cool down for 5 min.

Spread the jam on top of the crust. Sprinkle reserved oat mix on top. Bake for further 18-20 min. Take out and let it cool completely on the rack.