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.
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.
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.
1 tbsp Olive Oil
12 Corn tortillas
1 Dash of Lime Juice
Salt to taste
Preheat airfryer to 400 degrees
Cut each tortilla into 8 triangles and toss in the oil.
Place half the chips into the cooking basket and cook for 4 minutes.
Repeat with remaining chips.
Season with salt and a splash of lime juice.
It’s an acquired taste. But if you are a fan of brussel sprouts the airfryer helps to caramelize them and brings out an amazing flavor profile.
5 tsp Olive Oil
16 oz Fresh Brussels sprouts
1/2 tsp Sea Salt
Preheat the airfryer to 390°F
Cut the sprouts in half, trim the stems, and discard tough outer leaves.
In a bowl, combine the sprouts, salt, and oil.
Place the sprout halves in the airfryer cooking basket and cook for 15 minutes.
1 tsp Cinnamon
Preheat airfryer or dehydrator to 120 degrees.
Slice the bananas into 1/4 inch pieces and toss with the cinnamon.
Dehydrate for 3 hours or until firm.
The chips will crisp up when cooled.
2 cups okra, sliced
1 cup milk (I like almond milk)
8 tbsp flour of choice (I like cashew flour)
½ tsp salt
1 tsp freshly ground pepper
Cooking spray, optional
Whisk together the egg and milk.
Add the okra slices into the mixture and continue stirring until they are coated.
Mix the salt, pepper, and flour together in a plastic bag.
Remove the okra from the egg mixture.
Add to the bag of flour mixture and shake until well coated.
Place the coated okra into your air fryer and spray with cooking spray. (Optional)
Cook for 5 minutes at 390 F
Shake to keep them from sticking together and cook for another 5 minutes until crispy.
1/2 tsp Ground cinnamon
2 Apples, peeled and cored, make horizontal slices –
1 tbs. Brown Sugar
Preheat airfryer to 390°F
In a large mixing bowl, combine apple slices, brown sugar and cinnamon.
Arrange the chips in the airfryer cooking basket and cook for 8 minutes.