Air fryer Donuts, Churros, Cookie, Oat Slice and Cupcake

 

  • 1 cup wholemeal flour 125g
  • 1/4 cup coconut sugar 50g
  • 2 tsp baking powder 2.5g
  • 1 tsp cinnamon 1g
  • 1/2 tsp salt 2.5g
  • 2 tbsp aquafaba 60ml
  • 1 tbsp coconut oil melted 20g
  • 1/4 cup unsweetened almond milk 62.5ml
For Rolling
  • 1 tsp cinnamon 1g
  • 2 tsp coconut sugar 8g
INSTRUCTIONS
  1. In a bowl mix flour, ¼ cup of sugar, baking powder, 1 tsp of cinnamon and salt.
  2. Add aquafaba, oil and milk. Mix well with hands to form a sticky dough.
  3. Place into the fridge for an hour to set.
  4. Preheat air fryer to 160C.
  5. Remove dough from the fridge and roll into 12 golf ball sized balls.
  6. Mix together remaining cinnamon and sugar and roll each ball in the mix.
  7. Place some baking paper onto the air fryer basket and place the donut balls on to the baking paper.
  8. Cook in the air fryer for around 6 minutes or until crispy on the outside.
  9. Allow to cool for 5 minutes in the air fryer before removing.
  10. Two balls is one serve.

Churros
  • 1/2 cup water (125ml)
  • 1/2 tsp salt
  • 1/2 cup self raising wholemeal flour (60g)
  • 1/4 cup butter plus 2 tbsp (melted) for brushing
  • 2 large eggs
  • 1/2 cup coconut sugar
  • 4 tsp ground cinnamon (2g)
  • 150 grams dark chocolate chips
INSTRUCTIONS
  1. Preheat the air fryer to 180c.
  2. Heat a small saucepan over medium-high heat, add water, salt and ¼ cup of butter and bring to the boil.
  3. Reduce heat to low. Add the sifted flour and stir continuously for until a smooth dough is formed. Continue cooking on the low heat, stirring constantly, until dough begins to pull away from the sides of the saucepan, this should take 2-3 minutes.
  4. Once the dough is ready pour into a large bowl. Allow to cool for 1 minute.
  5. Stir the dough mixture again to let out any excess heat.
  6. Add the eggs one at a time, ensuring each egg is completely mixed through.
  7. Add 2 tsp of cinnamon to the dough and stir thoroughly.
  8. Spoon the dough into to a piping bag and place in the fridge to chill for 20 minutes
  9. Using the piping bag pipe 8 (5cm long) pieces of dough into your air fryer basket, ensuring no dough is touching.
  10. Cook the cinnamon sticks for around 10 minutes or until golden. Repeat this process with the remaining dough.
  11. Once all the cinnamon sticks are cooked combine the sugar and remaining cinnamon in a small bowl and melt the remaining 2 tbsp of butter in the microwave for 30 seconds.
  12. Brush the cooked cinnamon sticks with the melted butter and then roll in the sugar mixture to coat.
  13. Melt the dark chocolate in the microwave 15 seconds at a time until completely melted, chocolate can burn easily so it is important to take your time.
  14. Once chocolate is melted prepare a tray with baking paper, lay the cinnamon sticks on the tray and drizzle with melted chocolate.
  15. Place in the fridge for 5 minutes to allow chocolate to set.
  16. 4 Sticks is one serve. Store leftovers in an airtight container in the fridge for 2 days.


CHOC CHIP COOKIE
  • 1/2 cup butter softened
  • 1 cup coconut sugar
  • 1 egg (50g)
  • 1 tsp vanilla extract
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 1/2 cups wholemeal flour
  • 1 cup dark chocolate chips
INSTRUCTIONS
  1. Preheat air fryer to 180 degrees celsius. Line two round cake tins that will fit inside your airfryer basket with baking paper.
  2. In a large bowl mix together butter and coconut sugar until well combined. Gently stir in the egg and vanilla extract.
  3. Add the remaining dry ingredients and mix well.
  4. Gently stir in dark chocolate chips.
  5. Divide the cooking dough in half evenly.
  6. Press half of the cookie dough into each of the prepared cake tins. One at a time, bake for 10-12 minute or until lightly browned around the edge
  7. Cut each cookie tart into 8 pieces.
  8. Please note air fryer temperatures can vary, air fryer size can also impact cooking times. It’s important to check recipes regularly during cooking until you get to know your air fryer.
OAT SLICE
  • 1/2 cup butter
  • 1/2 cup coconut sugar
  • 1 tsp vanilla extract
  • 1 cup plain wholemeal flour
  • 1/2 cup desiccated coconut
  • 3 medjool dates
  • 3/4 cup cashew nuts unsalted
  • 2 tbsp maple syrup
  • 1/4 cup rolled oats
  • 1/2 cup coconut oil
  • 2 tbsp cacoa/cocoa powder
INSTRUCTIONS
  1. Preheat the air fryer to 150 c and prepare on an air fryer tray or small baking tin with baking paper.
  2. Use a mixer or beater to whisk butter and sugar until light and fluffy.
  3. Gently mix the flour into the creamed mixture then add vanilla and coconut.
  4. Place into an air fryer for 15-20 minutes.
  5. Remove and allow to cool slightly.
  6. Place the dates, cashews, maple syrup, oats and half of the coconut oil into a blender or food processor and process until smooth.
  7. Pour onto the cooled base and place into the fridge to set.
  8. Melt the remaining coconut oil in the microwave for around 30 seconds, once coconut oil is melted add cacao powder and still well to combine.
  9. Pour chocolate topping on top of the filling and set in the fridge.
  10. Once set, cut the slice into 14 serves. Store in an airtight container in the fridge for up to 4 days.
  11. Please note air fryer temperatures can vary, air fryer size can also impact cooking times. It's important to check recipes regularly during cooking until you get to know your air fryer.
STRAWBERRY CUPCAKE
  • 1 cup plain wholemeal flour (120 grams)
  • 1 tsp baking powder (2.5 grams)
  • 1 tbs Natvia (16 grams)
  • 1 free-range eggs (50 grams)
  • 2 tsp vegetable oil (10 mls)
  • 1 tsp vanilla extract (5 mls)
  • 1/3 cup reduced-fat Greek natural yoghurt (85 grams)
  • 1/4 cup reduced-fat milk of choice (62.5 mls)
  • 15 grams freeze dried strawberries
  • 1/2 cup butter, at room temperature (125 grams)
  • 1/2 cup Natvia baking sweetener (48 grams)
  • 12 strawberries (180 grams)
  • 50 grams dark chocolate 70% grated
INSTRUCTIONS
  1. Preheat oven to 180C and lightly grease or line with cases, 12 holes of a cupcake tin.
  2. Combine flour, baking powder and Natvia together in a bowl.
  3. In a separate bowl whisk together egg, oil, vanilla extract, 1⁄4 cup of the yoghurt and all the milk.
  4. Add the wet ingredients to the dry and mix together until just combined.
  5. Divide evenly into the prepared cupcake cases and bake for 15-20 minutes, until golden on top and a skewer inserted into the centre comes out clean. Place on a wire rack to cool completely.
  6. Place the freeze dried strawberries into a food processor and process until a powder is formed. Set aside.
  7. Beat the butter and Natvia baking sweetening using an electric mixer for a few minutes until creamy. Add the strawberry powder and remaining yoghurt and beat for another few minutes to combine.
  8. Pipe or spoon the butter icing onto the cooled cupcakes.
  9. Top each cupcake with a fresh strawberry and some grated chocolate to serve.
  10. One cupcake is one serve. Store leftover cupcakes in an airtight container in the fridge for 3-4 days.

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