Spicy Sunflower Seed Cake/Slice

I love experimenting with food and have been making cakes/slices with no flours/starches. Today I made this cake to take away for a weekend at Byron Bay where I'm spending four days in an Ennegram Retreat.

2 ½ cups       Sunflower seeds, soaked for 2 hours and wet
2 Tbsp           Coconut Oil melted
1 Tbsp           Butter melted into coconut oil
1/3 cup          Raw Honey or Kitul Syrup
4                   Free range eggs
1 tsp              Sea Salt
1 tsp              Cinnamon
½ tsp             Cloves
½ tsp             Nutmeg           
½ cup            Currants

Sesame seeds or dessicated coconut optional for topping

Preheat the oven to 180 degrees C.
Puree wet sunflower seeds in food processor until smooth.
Add all ingredients except the currants
Blend well.
Remove blade from food processor and fold in currants.
Pour into greased 30cm roll tin. Bake at 180 degrees C for 50-60 minutes.
Test with knife or toothpick inserted in the center.  If it comes out clean, it’s done.
Cool on rack and then slice into squares

Makes approximately 25 servings.