Preheat the oven at 180C/fan or 200C/350F/Gas mark 4.
Place all the dry/solid ingredients (jumbo rolled oats, rye flakes, desiccated coconut, dry cranberries, toasted nuts, coconut oil (if solid), sunflower seeds salt and turmeric powder if you chose to add it) in a food processor . Give it a few pulses until well mixed.
Add the honey, the coconut oil (if liquid) and pulse a few more times until it has reached the desired texture/grain size.* I personally like the grains to be slightly bigger for extra chewiness.
Lightly grease an approximately 27x27cm (11x11”) * oven proof dish and spoon in the flapjack mixture. With the back of a strong spoon, press and flatten the mixture uniformly. Use something more squarish like a knife for the corners to press the mixture down nicely.
At his point you may also want to score it into 16, 20 or 25 squares or rectangles, however big or whatever shape you may like your flapjacks to be/look like.
Place in the oven and bake for approximately 15-17 min until golden brown. Edges will get browner quick so lower temperature if this happens too quick - the whole idea is to dry this slightly not to brown it. When ready, take out of the oven and allow to cool completely before serving.