Preheat the oven to 180° Celsius

Line a Swiss roll tin with baking paper

Place the bran flakes, coconut, oats, sunflower seeds, blueberries and chocolate into a mixing bowl

Sift in the flour, sugar, cinnamon and salt and mix until combined

Place the butter and honey into a sauce pan and melt over a medium temperature

As soon as the mixture starts to bubble remove from the heat, add the bicarbonate of soda and mix in thoroughly

Add the butter to the dry ingredients and stir well to combine

Place the mixture into the tin and level using a palatte knife

Place into the oven and bake for 24 minutes

Remove from the oven and leave to cool slightly in the tin, before cutting into rectangles

Leave to cool completely before removing from the tin