Air Fryer

Fill a steamer pot with about 2 inches of water.

Place the steamer basket inside, cover the pot, and bring water to a boil.

Carefully put the cauliflower florets on the steamer basket and steam until tender, about 10 to 15 minutes.

Remove the steamer basket from the pot, and allow it to cool. This should also allow the extra liquid to drip out of the cauliflower.

If there’s still too much liquid, carefully squeeze the liquid out of the cauliflower by gently squeezing it with a clean kitchen cloth.

In a food processor, add the cauliflower, salt, and 2 tablespoons of oil.

Run the food processor at a high speed, until the puree is smooth. Make sure you scrape the sides to avoid having chunks.

In a medium-sized bowl, whisk the potato starch and cassava flour together, then, add the cauliflower puree.

Mix everything together, and gently knead the dough 3 or 4 times. After this, you may transfer it to a cutting board. The dough should be soft yet slightly sticky. Make sure not to overwork the dough.

Divide the dough into 8 equal parts. Gently roll each piece into a ¾-inch thick, 2 ½ inch long roll.

Cut each roll into ¾ -inch pieces. Each piece of gnocchi should be bite-sized. Set aside.

On a medium pot, bring lightly salted water to a boil.

Carefully add the gnocchi and cook until they float to the surface, about 3 minutes.

Use a slotted spoon to scoop out and drain the gnocchi.

For crispier gnocchi, line your air fryer basket with parchment paper.

Place the gnocchi in your air fryer, making sure they don’t overlap.

Set your air fryer to 400 °F and air fry for 20 minutes, shaking the basket halfway through the cooking time.

Remove the gnocchi from your air fryer and serve with a pasta sauce of your choice. Enjoy!

Preheat the air fryer to 360°F.

For this recipe, you will need to prepare 3 small bowls.

In the first bowl, combine the flour, salt, pepper, and cayenne pepper, if using.

In the second bowl, have the lightly beaten eggs.

In the third bowl, combine the flaked coconut and panko breadcrumbs.

Coat the shrimp with the flour mixture (first bowl), shaking off any excess. Then, dip into the eggs (second bowl), and finally, dredge into the coconut-panko mixture (third bowl), pressing gently to coat well.

Place the coconut-coated shrimp in a parchment paper-lined air fryer basket to prevent it from sticking. You can also use an air fryer rack to cook more shrimp at the same time.

Spray the top of the shrimp with some cooking spray.

Cook for 10-12 minutes, flipping halfway through to be extra crispy.

Garnish with chopped green onions, and serve immediately with sweet chili sauce, if desired.

Grease an Air Fryer-Safe Baking Pan

In a large bowl, sift the flour and add in the cocoa powder, baking powder, baking soda, and salt.

In a separate bowl, combine the brown sugar and egg and mix together.

Slowly add the milk to the sugar-egg mixture while stirring continuously, then add the oil and vanilla extract. Stir to combine.

Combine the dry ingredients with the wet ingredients in three parts to avoid clumps. Fold the ingredients together until well combined.

In a small bowl, mix the instant coffee with hot water.

Carefully pour the hot coffee into the batter. Stir and fold until combined.

Pour the mixture into the baking pan, cover it with foil, and poke holes on it at random.

Place the baking pan inside the Air Fryer Basket.

Air Fry at 160°C for 25 minutes.

Remove the foil and continue baking for another 10 minutes, or until a skewer or butter knife comes out clean when poked in the middle.

Allow the cake to cool in the pan for about 10 minutes before removing the cake, or else it will fall apart.

(optional) Make a chocolate glaze by placing the chocolate chips in the microwave and cooking in 15-20 second intervals. Stopping in between to stir the chips. Once melted, combine the butter with the chocolate and mix well. Pour over the cake.

Place the cake on a serving dish and sift powdered sugar on top.

Enjoy!

Combine bread crumbs, basil, oregano, garlic powder, salt, and pepper.

Dip ravioli into vegan mayonnaise, making sure there’s no excess.

Fully cover the dipped ravioli with the bread crumb mixture.

Put the breaded ravioli into the air fryer basket, making sure not to overlap the ravioli. To lessen your cooking time, you can cook more raviolis at the same time with the help of an Air Fryer Rack. You may also use a grill mesh or mat like these to prevent them from falling off the rack.

Spray the ravioli with cooking spray for extra crispness.

Depending on the make and model of air fryer, you may need more or less cooking time. Generally, you can set your air fryer at 390° and air fry for 6 minutes. Then, flip the ravioli gently and cook for 2 more minutes.

Lightly pour some sauce over the ravioli or serve the sauce separately for dipping.

Combine the diced apple and berries in an Air Fryer-safe baking pan.
(You can purchase one here).

In a separate bowl, combine the flour, cinnamon, butter and sugar.

Cover the fruit with the mixture.

Preheat the airfryer to 350° for 5 minutes

Place the pan in the Air Fryer and cook for 15 minutes.

Preheat air fryer to 320°

Melt the chocolate chips by heating over a double boiler.

Mix the melted chocolate chips with the butter, maple syrup or honey, and stir until they’re well blended. Allow to cool for 5 minutes.

Add almond flour, egg, vanilla extract and salt to the mixture, stir well.

Add mix to individual cupcake liners, only filling about ⅔ of the liner.

Place the cupcake liners carefully in the air fryer basket, making sure they’re spread out. You can cook more at the same time by using an air fryer rack and topping it with a grill mesh or mat to even out the surface.

Bake for 8 - 12 minutes until an inserted toothpick comes out clean. If not fully cooked, continue to bake in 3-4 minute intervals.

(OPTIONAL) Top with slivered almonds.

Place the flour in a bowl.

Use a separate bowl for the whisked egg.

Set a third bowl for the bread crumbs, salt and pepper.

Prepare an Air Fryer-Safe cooking pan with non-stick oil or parchment paper.

Preheat your air fryer to 375° F.

Combine all Pineapple Sauce ingredients, place in the fridge.

Open the avocado and remove it. Cut into 4 equal sides length-wise. Remove the skin.

Dip each avocado slice first in the flour, then egg, and finally in the crumbs.

Place each slice on the prepared cooking pan.

Air fry for 10 minutes, flipping each slice at the 5 minute mark, until lightly browned.

Heat up tortillas in the Air Fryer for 1-2 minutes.

Place 2 avocado slices in each tortilla. Drizzle the pineapple salsa on top. Top it off with squeezed lime and cilantro.

Put all the Falafel ingredients in a food processor. Pulse until mixture comes together in a rough paste consistency. Do not overmix.

Shape the falafel into small balls, about 1-inch in diameter.

Lightly spray your air fryer basket with non-stick cooking spray.

Place falafel balls in the basket, making sure they do not touch. You can use a Pyramid Mat set like these ones to prevent the balls from rolling around and sticking together while cooking.

Fry at 370° F (187° C) for 10 to 15 minutes while flipping halfway through the cook time.

Falafel is done when crisp and golden brown.

Combine all the ingredients for the Tahini sauce in a bowl and mix until well combined. If the sauce is too thick, thin it out by gradually adding hot water until consistency is easily spreadable.

Serve Crispy Falafels with the Tahini sauce, flatbreads, fresh lettuce, tomatoes, pickled onions, and salad.

Rinse and dry the black beans to allow the burger to hold its shape better.

Put the oats in a food processor, pulse until partially chopped.

Add the rest of the ingredients (except the corn) pulse until well blended.

Place the mixture into a bowl and add the corn. Mix well.

Form six patties. Refrigerate for 15 - 30 minutes.

Preheat your air fryer to 350° F.

Prep your air fryer basket to prevent the patties from sticking. You can use our air fryer parchment paper liners sold here.

Place the patties in your air fryer, keeping some space between them. Make sure they don’t overlap. For cooking more patties at the same time, you can use a double layering rack like these ones.

Air Fry at 350° for 10 minutes, flipping them at the 5 minute mark, or until done. If more time is needed, continue to Air Fry in 2-4 minute increments.

Prepare zucchini fries by cutting zucchini into ½-inch sticks.

Place eggs, flour, and breadcrumbs on three separate bowls.

Season flour with salt, pepper, Italian seasoning, and paprika.

Toss Parmesan cheese into breadcrumbs.

Spray the air fryer basket with cooking oil.

Dip the zucchini into the flour, egg, and then breadcrumbs and place in the air fryer. To cook less messy and to make cleaning easier, you can use parchment paper like these ones onto your basket and use it with any of the racks sold here to cook more at once.

Pre-heat the air fryer to 400º F and fry for 12 minutes, flipping halfway through.

Serve zucchini fries with your favorite dipping sauce