Heat the oven to 175 C / 350 F. Line a 9x13 inch baking pan with parchment paper, leaving an overhang on both long sides.

In a small saucepan over low heat, warm the honey and coconut oil together for about 2 minutes, stirring until combined. Remove from heat and let cool for 5 minutes.

In a large mixing bowl, combine the spelt flour, rolled oats, baking powder, cinnamon, and salt. Stir with a wooden spoon until evenly mixed.

Add the chopped dried apricots, raisins, and sunflower seeds to the dry mixture and toss to distribute.

Whisk the egg and vanilla extract into the cooled honey mixture until smooth.

Pour the honey mixture over the dry ingredients and stir firmly until every part of the mixture is coated and no dry pockets remain.

Transfer the mixture to the prepared pan. Press it down firmly and evenly with the back of a spoon or your damp fingers until the surface is flat and compact.

Bake for 22 to 25 minutes until the edges are golden brown and the center feels set when pressed gently.

Remove from the oven and score the surface lightly into 12 bars with a knife while still warm. Leave to cool in the pan on a wire rack for at least 20 minutes before lifting out and slicing fully.