Mix the ingredients in a food processor. Press the dough into a quiche pan.
Heat the butter and sauté the garlic and onion. Add the bacon and tomatoes and fry for 1 minute. Place into crust. Beat the milk, eggs, herbs, sugar and flavouring and pour over mixture. Bake for ±40 minutes at 160.
Cut the crusts off the bread and slice each piece into three rectangles.
Place the prawns, spring onion, garlic, ginger, salt and pepper in a food processor and blend for 2 minutes, or until the mixture is a fine past.
Spread 1 tablespoon of paste onto each slice of bread.
Pour about 1 cup of oil into a frying pan (1cm up th sides) and place over a medium heat.
Once the oil is hot enough (test with an off cut of bread - it should sizzle immediately), fry a few toasts at a time, flipping them over after 30 seconds. Make sure the prawn paste has turned pink and the bread is golden and crisp. Drain on a paper towel and serve hot.
Turn the oven onto 180ºC
Spray a muffin tray with Spray ‘n Cook or grease with a little margarine/butter
Line 2 muffin holes with uncooked bacon – streaky works best, but you can use any bacon – you must just cut it into strips
If you have a cocktail tomato you can pop that into the bottom of the tin.
Break two eggs into a bowl, add 10ml of milk, a pinch of salt and a dash of pepper and whisk with a fork
Fill each hole just to the top with the egg mixture
Bake for ±15 minutes until the egg has cooked.
With a sharp knife gently work you way around each puff to loosen and remove from the tray.
Arrange on a plate with décor of your choice
Start by pre-heating the oven to 200C
Then combine the chia seeds and water in a mug.
Let this mix sit for about ten minutes until a gel forms.
While the chia gel forms, pit the dates and place them in a saucepan with the coconut oil.
Allow the dates and coconut oil to melt for about five minutes – until the dates are nice and soft.
Place the dates and coconut oil into a blender with the water and blend until a smooth paste forms.
Add the oats, sunflower seeds, raisins and cinnamon to a mixing bowl and stir in the date mix.
Once the chia gel has formed stir this into the mix too.
Line a baking tray (about 6×9 inches) with baking paper, or grease it with coconut oil.
Pour the granola bar mix into it the baking tray and spread it evenly across.
Place the tray in the oven for about 35 minutes, until the top turns golden.
Take the tray out of the oven and leave it to cool for about 15 minutes, before cutting it into bars – this is important for getting them to set!
Store the bars in an airtight container at room temperature.