Step 1

Grease a 20cm x 30cm lamington pan. Line base and sides with baking paper, extending paper 5cm above edges of pan.

Step 2

Place tahini and honey in a small saucepan over low heat. Cook, stirring occasionally, for 3 minutes or until honey has melted and mixture is combined.

Step 3

Combine puffed rice, sunflower seeds, pepitas and sesame seeds in a bowl. Add tahini mixture. Working quickly, stir until combined. Spoon mixture into prepared pan, pressing with the back of a spoon to level and compact (see notes). Refrigerate overnight or until set.

Step 4

Cut into 20 bars. Refrigerate until required.