Heat the oven to 350º F
In a mixing bowl, combine the pumpkin seeds and flour until well coated. Strain through a sieve to remove excess flour. Add half the maple syrup, mix well and place on a baking tray covered with parchment paper. Repeat with the sunflower seeds and bake for 10 to 15 minutes until the seeds become caramelized. Let cool at room temperature.
In a bowl, combine the blackcurrants and the honey and let sit in the refrigerator for 15 minutes.
Place two Shredded Wheat biscuits per person in a bowl, and pour ½ cup of warm milk in each. Top each bowl with the caramelized seeds and honeyed blackcurrants.