Preheat oven to 300 degrees.

Whisk flaxseed, baking powder and salt together.

In a food processor, process 2 cups sunflower seeds until resembles flour. (Save 2 tbsp. unground for topping).

In a stand mixer beat sunbutter then add one egg at a time until incorporated. Slowly pour in the flaxseed mixture into the stand mixer.

Add the ground sunflowers, vanilla and cinnamon and beat until smooth.

Place parchment paper into an 9 by 5 loaf pan and spray with nonstick cooking spray or grease pan.

Pour batter into loaf pan.

Sprinkle with remaining 2 tablespoons sunflower seeds.

Bake 40 minutes and allow to cool.

Remove onto a cutting board and once cooled slice into 12 slices.

Keep refrigerated or frozen to extend length of freshness, up to a week.