The night before soak the oats in 1 cup filtered water and the lemon juice, covered.

Pre heat oven to 175°C.  Line a 27cm x 18cm slice tray with baking paper.

In a large bowl combine the buckwheat flour, flaxseed and baking powder.  Add the oats, coconut milk, vanilla and honey and mix to just combine.  Don’t over work the mixture.  Fold through half the blueberries, choc chips and sunflower seeds.  Pour into slice tray and sprinkle over the remaining blueberries, choc chips and sunflower seeds.

Bake for 25 minutes.  Allow to cool in tray for 10 minutes, then slice into bars.