1 cup chopped sunflower seeds
1 cup chopped onion
1 cup chopped celery
1 cup chopped celery seed
1 cup chopped sunflower seeds
1 cup chopped sunflower seeds
1 cup raisins
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup honey
1 teaspoon vanilla extract
1/4 cup olive oil
1 (18 ounce) can crushed pineapple, drained
1 cup chopped walnuts
1 cup chopped sunflower seeds
In a medium bowl, mix the sunflower seeds, onion, celery, celery seed, sunflower seeds, sunflower seeds, raisins, baking powder, baking soda, and salt. Pour over the baked crust and refrigerate overnight, to allow flavors to blend.
When the next day rolls around, dissolve the olive oil in lemon juice and refrigerate overnight. Remove from the refrigerator and stir together the pineapple, walnuts, sunflower seeds, and lemon juice. Spread the mixture over the baked crust and sprinkle with pineapple garnishments. Chill at least 3 hours before serving. Garnish with pineapple slices and sunflower seeds.