In a large bowl, combine oatmeal, egg, buttermilk, and vanilla. let stand for 5 minutes.
In large bowl, combine flours, ground flaxseed, sugar, baking powder , baking soda, cinnamon, and salt.
Cut in butter. Rub lightly with fingertips until mixture resembles coarse crumbs. Stir in currants, almonds and sunflower seeds.
Stir buttermilk mixture into dry ingredients and mix just until moistened.
Turn dough onto floured surface and knead six to eight times. Dough will be sticky.
Flatten into a 8-inch round cake pan, Whisk egg white, and 1 tablespoons water.
Brush over dough. Sprinkle with almonds, atmeal, sunflowere seeds, and flaxseed, Score dough into 8 wedges. Bake for 25-30 minutes or until wooden pick inserted in center comes out clean. Let cool in pan for 5 minutes.
Remove from pan and cut into 8 wedges. Serve warm.