• 1 c each of diced potato and kumara (or left over roast vegetables)
• 2 tbsp oil
• ½ onion 
• 400 g corn kernals
• A handful of finely chopped spinach
• Cooked bacon, ham, or salami finely chopped
• 6 eggs
• ½ c cream
• ½ c grated cheese plus extra for topping
• Preheat the oven to 190C and grease 2 x muffin trays.  Roast the potato, kumara and onion in the oven or air fryer until tender and then combine with the other vegetables.  Season with salt and pepper or fresh parsley or herbs.  Spoon the mixture into the muffin pans.
  Whisk the eggs and cream until well combined and then pour over the vegetable mixture and top with extra grated cheese.  Bake for 10-12 minutes until golden.

• ½ c Sunflower seeds
  ½ c Pumpkin seeds
  ¼ c  Sesame seeds
  ¼ c Linseed/Flax seed
  ¼ c Chia seeds
  ½ tsp salt
  1 cup wate

Place all the ingredients in a bowl, combine and let the mixture stand for at least 15 minutes for the seeds to soften and bind together.  
Tip out onto an oven tray lined with baking paper and spread the mixture to about 4mm thick.  Sprinkle with flakey sea salt and bake for 30 minutes at 170 C.  Remove from the oven and slice or break into crackers then return them to the oven for another 20-30 minutes until crisp.  Cool and store in an airtight container.  (Keep any crumbs and use as a garnish for salads and soups).