This is a mini versionof those deep-fried delights found on many appetiser menus — minus the oil.Serve these mini sticks with toothpicks and a warm napolitana sauce.
This will become yournew addictive, fantastically awesome snack. The air fryer crisps up the outsideevenly, and the avocado becomes almost creamy when heated. The soothing natureof the avocado pairs nicely with the heat from the chipotle, but if spice isn’tyour thing, swap the chipotle powder for some milder smoked paprika.
1large avocadopeeled, pitted and sliced into 8 “fries”
Instructies
Preheat air fryer to 190°C for 3 minutes.
Place egg in a small dish.
Combine almond flour, flaxseed, chipotle powder and salt in a separate shallow dish.
Dip avocado slices into egg.
Toss through flour mixture to coat.
Place half of slices in air fryer basket lightly greased with olive oil.
Cook for 5 minutes.
Transfer to a medium serving plate and repeat cooking with remaining avocado slices.
Serve warm.
Notes / Tips / Wine Advice:
DOES FLAXSEED NEED TO BE GROUND?Whole flaxseed that has not been ground often ends up going through your digestive system in its whole form. This is fine; however, in this form your body does not reap the health benefits that can be achieved with ground flaxseed.
This snack isafter-school perfection! There is no need to heat up those nutrient-lackingfrozen pizzas when you can make this easy-peasy pepperoni pizza bread instead.Slice into strips and dip in a warmed napolitana sauce.
In a medium bowl, combine eggs with coconut flour, cassava flour, thickened cream, pepperoni, mozzarella cheese, Italian seasoning, baking powder and salt.
Pour batter into an ungreased pizza pan.
Place pan in air fryer basket and cook for 19 minutes.
Sprinkle Parmesan cheese on top and cook for an additional minute.
Remove pan from basket and let set for 5 minutes, then slice and serve with warmed napolitana sauce.
Notes / Tips / Wine Advice:
CASSAVA FLOUR
Cassava flour is derived from the cassava root — it is gluten free and a great replacement for wheat flour.While it is available at specialty stores and online, it may be difficult to find.Try substituting it with tapioca flour. Or, if gluten isn’t a problem, simply substitute your cassava flour with plain flour.
Baked Brie with Orange Marmalade and Spiced Walnuts
Whether you areentertaining your wine group or workout buddies, or just lunchin’ with yourbesties, this elegant appetiser will please all. Serve with vegetables — oreven a mix of vegetables and crackers for your carb-loving guests. Just be sureto send those leftover crackers home with someone else so you aren’t temptedlater!
Kalamata olives + fetta cheese + mint leaves = a traditional, tasty combination. Add a little pork and stuff it into jalapeño halves and you’ve just taken this bar food up a notch! And if you prefer more heat, instead of discarding the jalapeño seeds, simply fold them into the cheese mixture.
This has all of the richness and creaminess of a soufflé but is much more forgiving. Serve with vegetables, alongside your favourite protein or even as an accompaniment to a charcuterie tray.
This recipe takes the traditional Reuben sandwich flavours and combines them into one seriously addictive dip. Serve with your favourite vegetables for dipping.
Strawberries and basil are a terrific combination, and even better in the form of this tasty breakfast treat. It’s perfect for a warm-weather morning — or any morning, really.
Yes, you can still havemuffins on a low-carb diet! When that sweet tooth is calling, this is anexcellent recipe for staying true to your low-carb regime.
In a large bowl, combine flour, erythritol, baking powder, pumpkin pie spice, nutmeg and salt.
Set aside.
In a medium bowl, combine pumpkin purée, vanilla, butter and eggs.
Pour wet ingredients into bowl with dry ingredients and gently combine.
Add walnuts to batter.
Do not overmix.
Spoon batter into six silicone cupcake liners lightly greased with olive oil.
Place cupcake liners in air fryer basket and cook for 7 minutes.
Transfer muffins in silicone liners to a cooling rack to cool for 5 minutes, then serve.
Notes / Tips / Wine Advice:
ROAST PUMPKIN PUREEA roasted pumpkin puree will provide a richer flavour and it’s easy to make. Simply cut a medium to small pumpkin in half. Scrape out the seeds and place halves, cut side down on a lined baking tray. Heat oven to 180°C and roast for one-and-a-half hours or until a fork can easily pierce them. Cool the pumpkin havles, scoop the pulp out and puree in a blender.
