Pre-heat the oven to 180°C/350°F and line a 20cm x 20cm (8" x 8") square baking tin with baking paper.
In a medium sized mixing bowl combine honey, vanilla, flour, peanut butter and salt.
Using a food processor roughly chop the almonds and cashews. This can also be done by hand.
Add the chopped nuts, cranberries and sunflower seeds to the honey mixture and combine using a wooden spoon.
Tip into the prepared baking tin and using your hands or the back of a spoon press the mixture down very firmly.
Bake for 12-14 minutes until starting to go golden. Remove from the oven and allow to cool in the tin before putting in the fridge. Refrigerate for 1 hour or until completely cool before carefully removing from the tin and slicing into bars.
Store at room temperature in an airtight container for 1 week, or in the fridge for 10 days.