Preheat oven to 350 degrees F (180 degrees C).
Coat 8×8” baking pan with Coconut Oil (to taste) and line with parchment, leaving overhang on all sides.
Chop the Almonds (1 cup).
Rinse the Quinoa (1/2 cup).
Place the almonds, Unsalted Raw Pumpkin Seeds (1/4 cup), Raw Sunflower Seeds (1/4 cup), and quinoa on a baking tray.
Toast them, stirring occasionally, until golden brown, for 10–12 minutes. Let cool.
Reduce oven temperature to 200 degrees F (95 degrees C).
In a food processor place Raisins (1 cup), Coconut Jam (2 tablespoon), Kosher Salt (3/4 teaspoon), and Water (2 tablespoon).
Process until smooth.
Stir in the toasted almond mixture.
Press everything into the prepared pan and bake until no longer sticky, for 20-25 minutes.
Let cool, then cut into bars.