Shortbread Crunchie Biscuits

100g Heba Pap
2 tbs coconut flour
100g butter softened
2 tbs nut butter
Pinch of salt
4-6 tbs erythritol
Handful of chopped almonds
2 tbs Sunflower seeds

Mix well and spread to about
1cm thick on greased 
baking paper .
Pierce all over with a 
Bake at 160C for 20 minutes.
Watch it as it burns easily.
Cut into squares but let it cool
completely before taking 
out of tray.

Adapted from Original recipe by Erica Hutchison