1-2/3 cups flour
                                  1/4 teas salt
                                  1 tbls vinegar
                                  2 tbls sunflower oil
                                  1 egg, slightly beaten
                                  1/4 cup warm water
                                  1/4 cup granulated sugar
                                  1/2 cup brown sugar, packed
                                  2 tbls cornstarch
                                  1-1/2 tbls ground cinnamon
                                  5-1/2 cups tart apples, chopped
                                  1-1/2 tbls lemon juice
                                  1/2 cup, plus 1 teas butter (divided)
 

In a medium bowl, mix flour, salt, vinegar, oil and egg. Add water; mix.
Knead until dough is smooth place in a bowl. Cover and set aside one hour.
Mix sugars, cornstarch and cinnamon. On a floured pastry cloth, roll dough to a 12x8 inch rectangle. Spread apples over dough; sprinkle lemon juice, sugar mixture and 1/2 cup sunflower kernals over apples. Dot with 2 tbls butter.

Using pastry cloth to lift pastry, roll dough jelly roll fashion. Seal edges.
Place on greased cookie sheet. Bake at 400 degrees F for 35 minutes. Mix honey and 1 teas butter, spread on crust. Sprinkle 2 tbls sunflower seeds over top. Bake 10 minutes longer.

Makes about 8 servings.

"A very rich, chewy dessert that is simply out of this world an so very easy to make.  My personal favorite."  I at least double this
recipe because 12 cookies is just not enough for me. 

     1/4 cup pure maple syrup 
     1/4 cup tahini 
     3/4 cup quick-cooking rolled outs (not instant) 
     1/4 cup raw (not roasted) sunflower seeds 

Preheat the oven to 350 degrees F and coat a baking sheet with nonstick cooking spray.  Set it aside. Place the maple syrup and tahini in a small mixing bowl, and cream them together.  Then stir in the oats and sunflower seeds, and mix
well. Drop the dough by 12 rounded spoonfuls onto the prepared baking sheet.  Flatten each cookie slightly with the back of the spoon. Bake for 15 to 18 minutes, or until the cookies are lightly browned. Let the cookies rest on the baking sheet for 5 full minutes.  Then carefully loosen them and transfer them to a cooling rack using a metal spatula.  Cool the cookies completely before storing them. 

Yield:  1 dozen