1. Slowly roast the sunflower seeds over a moderate heat in a non-stick pan without any fat until golden brown. Leave to cool.
2. Finely chop the prunes and place in a mixing bowl. Roughly chop the sunflower seeds. Then mix the grated orange rind, orange juice, salt, cinnamon, 20 g amaranth pops – and, if desired, ginger – with the prunes. Knead everything with clean hands, making sure that any remaining amaranth pops are worked in to form a malleable mixture. Divide this into approximately 28 portions (each 10 g) and shape into balls by hand.
3. If desired, immediately coat with amaranth pops, place on a plate and leave overnight at room temperature before storing.

Alternative suggestion: after kneading, shape the mixture into a 1-1.5 cm thick rectangular sheet, and cut into 6 bars (each approximately 50 g).

Storage: in a biscuit tin, layered with greaseproof paper, up to 2 weeks.

Transport: in sandwich bags or airtight containers. If necessary, additionally wrap bars in cling film.

Tip: larger quantities of sunflower seeds can be roasted until they are light brown on a baking tray in an oven pre-heated to 180°C (convection oven 160°C) on the middle shelf for 8-10 minutes. After cooling they can be stored for up to 4 weeks in a screw-top jar.