[2017] Air Fryer Cookbook: 550 Recipes for Every Day. Healthy and Delicious Meals. Simple and Clear Instructions.
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Directions:
Preheat the Air Fryer to 400F.
In a skillet heated over medium heat, water sauté the vegan nuggets together with the onions, bell peppers, and corn kernels. Set aside.
Place filling inside the corn tortillas.
Fold the tortillas and place inside the Air Fryer and cook for 15 minutes until the tortilla wraps are crispy.
Serve with mix greens on top.
Breakfast Donut Holes (V)
(Prep + Cook Time: 1 hour 20 minutes | Servings: 6)
Ingredients:
1 cup white all-purpose flour
¼ cup coconut sugar
1 tsp baking powder
½ tsp salt
¼ tsp cinnamon
1 tbsp coconut oil, melted
2 tbsp aquafaba or liquid from canned chickpeas
¼ cup almond milk
Directions:
In a mixing bowl, mix the flour, sugar, and baking powder.
Add the salt and cinnamon and mix well.
In another bowl, mix together the coconut oil, aquafaba, and almond milk.
Gently pour the dry ingredients to the wet ingredients.
Mix together until well combined or until you form a sticky dough.
Place the dough in the refrigerator to rest for at least an hour.
Preheat the Air Fryer to 370F.
Create small balls of the dough and place inside the Air Fryer and cook for 10 minutes. Do not shake the Air Fryer.
Once cooked, sprinkle with sugar and cinnamon.
Serve with your breakfast coffee.
Breakfast Frittata
(Prep + Cook Time: 10 minutes | Servings: 1)
Ingredients:
4 cherry tomatoes, sliced into halves
3 eggs
½ italian sausage
1 tbsp olive oil
grano padano or parmesan cheese
parsley, chopped
salt and pepper to taste
Directions:
Preheat the Air Fryer to 360F.
Put the sausage and cherry tomato halves into a baking accessory that will fit in your Air Fryer basket.
Cook at 360F for 5 minutes.
Crack the eggs into a small-sized bowl, add the remaining ingredients, and whisk until combined.
Carefully open the Air Fryer drawer and remove the baking accessory.
Pour the egg mixture into baking accessory and evenly distribute.
Return into the Air Fryer basket and then bake for 5 minutes.
Breakfast Soufflé
(Prep + Cook Time: 25 minutes | Servings: 4)
Ingredients:
¼ cup all-purpose flour
1/3 cup butter
1 cup milk
¼ cup brown sugar
4 egg yolks
1 tsp vanilla extract
6 egg whites
1 oz of white sugar
1 tsp cream of tartar
Directions:
Preheat the Air Fryer to 320F.
Take a bowl and combine flour and butter until smooth.
Heat milk in a saucepan and add brown sugar. Cook to dissolve the sugar. Bring to a boil.
Next, add the flour mixture to the milk. Remember to beat vigorously to ensure that no lumps formed simmer for 7 minutes until the mix thickens. Remove from the heat and cool for 15 minutes.
Meanwhile, take 6 soufflé dishes and coat it with oil spray.
Take a separate mixing bowl and beat egg yolks and vanilla extract. Add in the cooling milk Mix all ingredients well. Now, in a small bowl, beat egg whites, white sugar, and cream of tartar.
Fold this into soufflé base and pour the prepared flour mixture on top.
Place soufflé dishes into the Air Fryer and cook for 15 minutes. Once done, serve.
Vegan Breakfast Coffee Doughnuts (V)
(Prep + Cook Time: 20 minutes | Servings: 6)
Ingredients:
1 cup white all-purpose flour
¼ cup coconut sugar
½ tsp salt
1 tsp baking powder
2 tbsp aquafaba
1 tbsp sunflower oil
¼ cup coffee
Directions:
In a mixing bowl mix together the dry ingredients: flour, sugar, salt, and baking powder.
In another bowl, combine the aquafaba, sunflower oil, and coffee. Mix to form a dough.
Let the dough rest inside the fridge.
Preheat the Air Fryer to 400F.
Knead the dough and create doughnuts.
Arrange inside the Air Fryer in single layer and cook for 6 minutes.
Do not shake so that the donut maintains its shape.
Air Fryer Tofu Scramble (V)
(Prep + Cook Time: 40 minutes | Servings: 3)
Ingredients:
2 ½ cups red potato, chopped
1 tbsp olive oil
1 block tofu, chopped finely
1 tbsp olive oil
2 tbsp tamari
1 tsp turmeric powder
½ tsp onion powder
½ tsp garlic powder
½ cup onion, chopped
4 cups broccoli florets
Directions:
Preheat the Air Fryer to 400F.
Combine the potatoes and olive oil.
Place the potatoes in a dish that can fit inside the Air Fryer and cook for 15 minutes. Shake once for even frying.
In a mixing bowl, toss the tofu, olive oil, tamari, turmeric, onion powder, and garlic powder.
Stir in the chopped onions. Add the broccoli florets.
Pour the tofu mixture on top of the air fried potatoes and cook for another 15 minutes.
Serve warm.
Air Fried Breakfast Pull-Apart Bread (V)
(Prep + Cook Time: 40 minutes | Servings: 2)
Ingredients:
1 large vegan bread loaf
2 tbsp olive oil
2 tbsp garlic puree
2 tbsp nutritional yeast
2 tsp chives
salt and pepper to taste
Directions:
Preheat the Air Fryer to 375F.
Slice the bread loaf making sure that you don’t slice through the bread.
In a mixing bowl, combine the olive oil, garlic puree, and nutritional yeast.
Pour over the mixture on top of the slices you made on the bread.
Sprinkle with chopped chives and season with salt and pepper.
Place inside the Air Fryer and cook for 10 minutes or until the garlic is thoroughly cooked.
Breakfast Banana Cookies (V)
(Prep + Cook Time: 45 minutes | Servings: 6)
Ingredients:
3 ripe bananas
2 cups rolled oats
1 cup dates, pitted and chopped
1/3 cup vegetable oil
1 tsp vanilla
Directions:
Preheat the Air Fryer to 350F.
In a bowl, mash the bananas and add in the rest of the ingredients.
Let it rest inside the fridge for 10 minutes.
Drop a teaspoonful on cut parchment paper.
Place the cookies on parchment paper inside the Air Fryer basket. Make sure that the cookies do not overlap.
Cook for 20 minutes or until the edges are crispy.
Serve with almond milk.
Spinach Balls (V)
(Prep + Cook Time: 20 minutes | Servings: 4)
Ingredients:
1 carrot, peeled and grated
1 package fresh spinach, blanched and chopped
½ onion, chopped
1 egg, beaten
½ tsp garlic powder
1 tsp garlic, minced
1 tsp salt
½ tsp black pepper
1 tbsp nutritional yeast
1 tbsp corn flour
2 slices bread, toasted and made into bread crumbs
Directions:
In a mixing bowl, combine all the ingredients except the bread crumbs.
Create small balls and roll over the bre
ad crumbs.
Place the spinach balls inside the Air Fryer and cook at 390F for 10 minutes.
Vegan Breakfast Maple Cinnamon Buns (V)
(Prep + Cook Time: 1 hour 55 minutes | Servings: 9)
Ingredients:
¾ cup tbsp unsweetened almond milk
4 tbsp maple syrup
1 ½ tbsp active yeast
1 tbsp ground flaxseed
1 tbsp coconut oil, melted
1 cup wholegrain flour, sifted
1 ½ cup plain white flour, sifted
2 tsp cinnamon powder
½ cup pecan nuts, toasted
2 ripe bananas, sliced
4 Medjool dates, pitted
¼ cup icing sugar
Directions:
Heat the ¾ cup almond milk to lukewarm and add the maple syrup and yeast.
Allow the yeast to activate for 5 to 10 minutes.
Meanwhile, mix together flaxseed and 3 tablespoons of water to make the egg replacement. Allow flaxseed to soak for 2 minutes.
Add the coconut oil. Pour the flaxseed mixture to the yeast mixture.
In another bowl, combine the two types of flour and the 1 tablespoon cinnamon powder.
Pour the yeast-flaxseed mixture and combine until dough forms.
Knead the dough on a floured surface for at least 10 minutes.
Place the kneaded dough in a greased bowl and cover with a kitchen towel.
Leave in a warm and dark area for the bread to rise for 1 hour.
While the dough is rising, make the filling by mixing together the pecans, banana slices, and dates. Add 1 tablespoon of cinnamon powder.
Preheat the Air Fryer to 390F.
Roll the risen dough on a floured surface until it is thin. Spread the pecan mixture on to the dough.
Roll the dough and cut into nine slices.
Place inside a dish that will fit in the Air Fryer and cook for 30 minutes.
Once cooked, sprinkle with icing sugar.
Pea Protein Breakfast
(Prep + Cook Time: 25 minutes | Servings: 2-4)
Ingredients:
1 cup almond flour
1 tsp baking powder
3 eggs
1 cup coconut milk
1 cup cream cheese
3 tbsp pea protein
½ cup chicken or turkey strips
1 pinch of sea salt
1 cup mozzarella cheese
Directions:
Preheat your Air Fryer to 390F.
Combine all the ingredients in a large mixing bowl. Stir by hand using a large wooden spoon ideally.
Fill muffin cups with the mixture. Bake for 15 minutes.
Enjoy.
Breakfast Choco Cherry Bars (V)
(Prep + Cook Time: 30 minutes | Servings: 8)
Ingredients:
2 cups old-fashioned oats
½ cup quinoa, cooked
½ cup chia seeds
½ cup almonds, sliced
½ cup dried cherries, chopped
½ cup dark chocolate, chopped
¾ cup almond butter
1/3 cup honey
2 tbsp coconut oil
¼ tsp salt
½ cup prunes, pureed
Directions:
Preheat the Air Fryer to 375F.
In a mixing bowl, combine the oats, quinoa, chia seeds, almond, cherries, and chocolate.
In a saucepan, heat the almond butter, honey, and coconut oil.
Pour the butter mixture over the dry mixture. Add salt and prunes.
Mix until well combined.
Pour over a baking dish that can fit inside the Air Fryer. Cook for 15 minutes.
Let it cool for an hour before slicing into bars.
Vegan Toffee Apple Upside-Down Breakfast Cake
(Prep + Cook Time: 45 minutes | Servings: 9)
Ingredients:
¼ cup almond butter
¾ cup + 3 tbsp coconut sugar
3 baking apples, cored and sliced
1 cup plain flour
1 tsp baking soda
1 ½ tsp mixed spice
¼ cup sunflower oil
¾ cup water
1 tsp vinegar
1 lemon, zest
½ cup walnuts, chopped
Directions:
Preheat the Air Fryer to 390F.
In a skillet, melt the almond butter and 3 tablespoons sugar.
Pour the mixture over a baking dish that will fit in the Air Fryer. Arrange the slices of apples on top. Set aside.
In a mixing bowl, combine flour, ¾ cup sugar, and baking soda. Add the mixed spice.
In another bowl, mix the oil, water, vinegar, and lemon zest. Stir in the chopped walnuts.
Combine the wet ingredients to the dry ingredients until well combined.
Pour over the tin with apple slices.
Bake for 30 minutes or until a toothpick inserted comes out clean.
Chocolate Zucchini Bread (V)
(Prep + Cook Time: 30 minutes | Servings: 12)
Ingredients:
1 tbsp flax egg (1 tbsp flax meal + 3 tbsp water)
1 cup zucchini, shredded and squeezed
½ cup sunflower oil
½ cup maple syrup
1 tsp vanilla extract
1 tsp apple cider vinegar
½ cup almond milk
1 cup oat flour
1 tsp baking soda
½ cup unsweetened cocoa powder
¼ tsp salt
1/3 cup chocolate chips
Directions:
Preheat the Air Fryer to 350F.
Line a baking dish that will fit the Air Fryer with parchment paper.
In a bowl, combine the flax meal, zucchini, sunflower oil, maple, vanilla, apple cider vinegar and milk.
Stir in the oat flour, baking soda, cocoa powder, and salt. Mix until well combined. Add the chocolate chips.
Pour over the baking dish and cook for 15 minutes or until a toothpick inserted in the middle comes out clean.
Breakfast Cornish Pasties (V)
(Prep + Cook Time: 55 minutes | Servings: 4)
Ingredients:
1 ½ cups plain flour
¾ cup cold coconut oil
a pinch of salt
cold water for mixing the dough
1 tbsp olive oil
1 onion, sliced
1 stick celery, chopped
1 medium carrot, chopped
1 medium potato, diced
¼ cup mushrooms, chopped
1 tsp oregano
salt and pepper to taste
1 tbsp nutritional yeast
Directions:
Preheat the Air Fryer to 400F.
Prepare the dough by mixing the flour, coconut oil, and salt in a bowl.
Use a fork and press the flour to combine everything.
Gradually add a drop of water to the dough until you achieve a stiff consistency of the dough.
Cover the dough with a cling film and let it rest for 30 minutes inside the fridge.
Roll the dough out and cut into squares. Set aside.
Heat olive oil over medium heat and sauté the onions for 2 minutes. Add the celery, carrots and potatoes.
Continue stirring for 3 to 5 minutes before adding the mushrooms and oregano.
Season with salt and pepper to taste. Add nutritional yeast last. Let it cool and set aside.
Drop a tablespoon of vegetable mixture on to the dough and seal the edges of the dough with water.
Place inside the Air Fryer basket and cook for 20 minutes or until the dough is crispy.
Spinach Quiche (V)
(Prep + Cook Time: 1 hour 15 minutes | Servings: 4)
Ingredients:
¾ cup whole meal flour a pinch of salt
½ cup cold coconut oil
2 tbsp cold water
2 tbsp olive oil
1 onion, chopped
4 ounces mushrooms, sliced
1 package firm tofu, pressed to remove excess water then crumbled
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1-pound spinach, washed and chopped
½ tbsp dried dill
2 tbsp nutritional yeast
salt and pepper
a sprig of fresh parsley, chopped
Directions:
Preheat the Air Fryer to 375F.
Create the pastry by sifting the flour and salt together. Add the coconut oil until the flour crumbles.
Gradually add water to bind the dough or until you form a stiff dough.
Wrap with a cling film and leave inside the fridge to rest for 30 minutes.
Heat olive oil in a skillet over medium heat and sauté the onion for 1 minute.
Add the mushroom and tofu. Add the spinach, dried dill, and nutritional yeast. Season with salt and pepper to taste. Throw in the parsley last. Set aside.
Roll the dough on a floured surface until you form a thin dough. Place the dough in a greased baking dish that fits inside the Air Fryer.
Pour the tofu mixture and cook for 30 minutes or until the pastry is crisp.
Vegan Tofu Frittata (V)
(Prep + Cook Time: 65 minutes | Servings: 4)
Ingredients:
1 ¾ cups brown rice, cooked
1 flax egg (1 tbsp flax meal + 3 tbsp water)
1 tbsp olive oil
½ onion, chopped
4 cloves garlic, crushed
1 yellow pepper, chopped
3 big mushrooms, chopped
½ cup kale, chopped
½ cup baby spinach, chopped
4 spring onions, chopped a handful of basil leaves, chopped
1 package firm tofu
2 tsp Dijon mustard
½ tsp turmeric
2 tbsp soy sauce
3 tbsp nutritional yeast
2/3 cup almond milk
2 tsp arrowroot powder
Directions:
Preheat the Air Fryer to 375F.
Grease a pan that will fit inside the Air Fryer.