Step 1

Pre-heat oven to 210° C (400 degrees F). Place the sunflower seeds into a spice grinder or high powdered food processor and blitz until it forms a flour. Note that 150 grams of whole seeds will convert into 150 grams of flour.

Step 2

Place the flour into a bowl and add the finely chopped rosemary and the psyllium husk powder (don’t use whole husks, if you can’t find powder use your grinder to blitz the husks), stir them together and sit to one side.

Step 3

In a heatproof bowl, place your shredded mozzarella and cream cheese. Microwave on high for 1 minute. Remove and stir. Microwave again for 30 seconds. Remove and stir.

Step 4

Tip dry ingredients into the bowl and add the egg. Mix thoroughly until completely combined.

Step 5

Let cool slightly and then take teaspoon sized balls of the dough and roll it into sticks. Place them on a lined baking tray.

Step 6

Before baking, use the back of a knife to press a series of lines on the sticks. Bake for 12 minutes until golden. Sprinkle with sea salt and more rosemary and try not to eat the entire tray!

Step 7

Store in a sealed container for up to five days, although they will soften slightly.