To make the dough, combine flour, salt, warm water, olive oil and sunflower seeds in a food processor and pulse until it is combined into a ball of bread dough. Roll out dough on a floured surface, using more of the whole wheat flour until it is not as sticky.

For the filling, pulse chopped and peeled carrot, broccoli, and Parmesan cheese in the food processor until it is chopped very finely.

Pre-heat the oven to 425 degrees Fahrenheit.

Cut the dough using a large heart shaped cookie cutter.

Spread pesto on one half of the heart, and sprinkle the veggie mixture on top. Fold heart shape over and crimp the edges with a fork.

Whisk 1 egg white together. Using a pastry brush, brush the top of the pocket.

Bake on a cookie sheet for 10-13 minutes, or until dough is baked and browned.