1/2 teaspoon sea salt
1/2 cup warm water
2 cup blanched almond flour
4 tablespoons coconut oil
4 tablespoons psyllium husk powder
4 large eggs, beaten
1 tablespoon gluten-free baking powder
Add all ingredients to the Bread Machine and select the gluten free setting.
2 cups almond milk
1 ripe banana, mashed
½ tsp cinnamon
1 tsp vanilla extract
¼ cup chia seeds
In a bowl, mash the banana until soft. Add the remaining ingredients and mix until incorporated. Cover and chill overnight.
1 cup unsweetened almond milk
1 banana, frozen
½ cup frozen unsweetened blueberries
¼ cup plain oatmeal
1 tsp. maple syrup
½ tsp. ground cinnamon
Place all ingredients in a blender and blend until smooth
1 (16-ounce) can chickpeas, rinsed and drained
⅓ cup whole-wheat flour or gluten free alternative
⅓ cup minced red onion
2 garlic cloves, minced
1 tablespoon olive oil
½ teaspoon ground cumin
¼ teaspoon cayenne pepper
Preheat airfryer to 375 degrees.
Mash the chickpeas with a potato masher until mostly smooth.
Add the flour, red onion, garlic, olive oil, cumin, and cayenne to chickpeas.
Form the chickpea mixture into 2 inch balls.
Arrange the falafel balls in a single layer in the airfryer basket.
Fry in batches, for 11 to 13 minutes, or until the falafel are firm and golden brown.
This mades a good last minute gift and it can be customized for the occasion. Simply switch up the candy.
1 cup Candy Melts, any color
1 cup Chocolate Chips
6 cups Popped Popcorn, unpopped kernels removed
1/2 cup Candy of choice
Microwave 1 cup white chocolate candy melts, stirring every 15 seconds, until melted.
Repeat in a separate bowl with 1 cup semisweet chocolate chips.
Spread 6 cups popcorn on a baking sheet and drizzle with both chocolate mixtures.
Sprinkle with ¼ cup roughly chopped candies and a pinch of kosher salt. (I like crushed peppermints)
Allow to harden, then break into pieces.
3 firm Bosc pears, cut into ⅛-inch-thick slices (I use a mandoline slicer)
1 tablespoon freshly squeezed lemon juice
½ teaspoon ground cinnamon
⅛ teaspoon ground cardamom or
1/8 ground nutmeg
Remove the core and seeds from the pear slices.
Sprinkle with lemon juice, cinnamon, nutmeg, and cardamom.
Toss well to evenly coat the slices.
Separate the large and small slices into 2 batches. This insures even cooking.
Air-fry for 4 to 8 minutes (depending on size), until light golden brown.
4 bone-in skinless chicken breasts
1 tablespoon olive oil
1 tablespoon lemon juice
1 teaspoon dried basil leaves
⅛ teaspoon freshly ground black pepper
20 garlic cloves
Preheat airfryer to 350 degrees.
Combine the olive oil, lemon juice, basil and pepper.
Coat the chicken with the mixture.
Place the chicken in the air fryer basket and top with the garlic cloves.
Roast for about 25 minutes, or until the garlic is soft and the chicken reaches an internal temperature of 165°F on a meat thermometer.
1 tbsp honey
1 tsp lemon zest
3 tbsp melted butter
Soak skewers in water for at least 30 minutes.
Preheat the airfryer to 350 degrees.
Place 3 or 4 strawberries on each skewer.
Combine the remaining ingredients and brush over the strawberries.
Transfer the skewers to the airfryer basket.
Cook for 5 minutes, brush with the honey mixture again and continue to cook for 5 minutes.
½ cup corn kernels
½ teaspoon garlic powder
¾ cup salsa
1 ¼ teaspoon chili powder
1 ½ cup rolled oats
1 can black beans, rinsed and drained
1 tablespoon Bragg’s amino acids
Preheat airfryer to 325 degrees.
Combine all ingredients and shape into patties.
Arrange in a single layer in the airfryer basket.
Close the lid and cook for 10 minutes on each side.