The Instant Pot Duo Crisp Air Fryer Cookbook

TOFU BUDDHA BOWL

S E RV I N G S : 6  |  P R E P T I M E : 15 min.  |  C O O K T I M E : 35
min.

:CARBS 31 g  |  FAT: 8 g  |  :PROTEIN 12 g  | 
:C A L O R I E S 236

INGREDIENTS

2 cups extra-firm tofu, pressed and cubed
2 Tbsp sesame oil
¼ cup soy sauce
3 Tbsp molasses
2 Tbsp lime juice
1 Tbsp Sriracha

1 lb. fresh broccoli florets
1 cup cooked quinoa or rice
1 Tbsp toasted sesame seeds
6 lemon slices

DIRECTIONS

1. Mix the Sriracha, sesame oil, lime juice, soy sauce, and molasses in
a large bowl. Add the tofu and marinate for 10 minutes, stirring
often.

2. Coat the air fryer with oil spray. Add the tofu to the air fryer basket,
leaving all of the marinade in the bowl. Cook for 15 minutes at
370°F, shaking the basket every 5 minutes.

3. While the tofu is cooking, add the broccoli to the bowl with the
marinade.

4. When the tofu is cooked, remove it from the air fryer and set aside.
Then add the broccoli to the basket without the marinade. Cook for
10 minutes, shaking the basket often.

5. Build your bowls by adding the cooked rice or quinoa, spread the
broccoli and tofu on top evenly. Garnish with a slice of lemon and
sesame seeds.

FALAFEL

SERVINGS: 20-30  |  PREP TIME: 10 min.  |  COOK
TIME: 20 min.

:CARBS 31 g  |  FAT: 17 g  |  :PROTEIN 13 g  | 
: 33C A L O R I E S

INGREDIENTS
For the falafel:

2 (15-ounce) cans chickpeas, rinsed and drained
¼ cup fresh parsley
¼ cup cilantro
2 cloves garlic
1 large shallot, chopped
3 Tbsp all-purpose flour
2 Tbsp sesame seeds
2 Tbsp ground cumin
1 tsp paprika
½ lemon, juice only

1 tsp salt
Spray olive oil, for cooking

For the tahini sauce:

½ cup tahini
¼ cup Greek yogurt
½ lemon, juice only
2 Tbsp olive oil
½ cup water

DIRECTIONS

1. Mix the yogurt, tahini, lemon juice, and olive oil in a bowl. Thin the
sauce out with hot water until it's spreadable. Add the water
gradually.

2. Add the chickpeas, cilantro, parsley, garlic, flour, shallot, cumin,
sesame seeds, lemon, paprika, and salt to a food processor. Pulse
until you get a rough paste.

3. Shape the mixture into 20-30 equal discs, 1-inch in diameter.
4. Spray the air fryer basket with cooking oil. Arrange a batch of

falafel discs in the basket, so they don't touch each other. Spray
with olive oil.
5. Set to 8 minutes 350°F˚ on Air Fry. Flip and fry for 6 minutes more
on the second side.
6. Repeat the whole process for the rest of the batches.
7. Serve with tahini sauce and toppings of your choice.

ROASTED VEGETABLES

S E RV I N G S : 2  |  P R E P T I M E : 20 min.  |  C O O K T I M E : 10
min.

:CARBS 4 g  |  FAT: 3 g  |  :PROTEIN 2 g  |  :CALORIES
37

INGREDIENTS

½ cup diced zucchini (if desired)
½ cup diced summer squash
½ cup cauliflower or broccoli florets
½ cup diced sweet pepper
2 tsp vegetable oil
¼ tsp salt

¼ tsp ground black pepper
¼ tsp seasoning of choice

DIRECTIONS

1. Preheat the air fryer to 360°F.
2. Add the vegetables, oil, salt, pepper, and seasoning to a bowl. Toss

well to coat and arrange vegetables in a fryer basket.
3. Cook for 10 minutes, stirring after 5 minutes.
4. Serve while hot.

CRISPY AND SPICY CHICKPEAS

S E RV I N G S : 4  |  P R E P T I M E : 5 min.  |  C O O K T I M E : 20
min.

:CARBS 8 g  |  FAT: 1 g  |  :PROTEIN 3 g  |  :CALORIES
45

INGREDIENTS

1 15.5 oz can chickpeas low sodium, drained
¼ tsp cayenne pepper powder
¼ tsp cumin powder
1 tsp salt
Few sprays of cooking oil

DIRECTIONS

1. Add the chickpeas to the Air fryer basket. Put it inside the air-fryer.
2. Set to 20 minutes at 390°F.
3. Mix the cayenne pepper, cumin powder, and salt in a bowl. Set

aside.
4. After 5-7 minutes, take out the basket. Spray the chickpeas with oil.

Sprinkle ⅓ of the spice mix on it and stir. Put back in the air-fryer.
Take out and shake the basket after 5 minutes. Put back in the pot
again.
5. Keep an eye on doneness and crispiness after 15 minutes of cooking
in the air fryer.
6. When you get the desired crispiness, toss the chickpeas in the rest
of the spice mix and serve.

SIDES

HONEY LIME BRUSSEL SPROUTS

S E RV I N G S : 2  |  P R E P T I M E : 5 min.  |  C O O K T I M E : 20
min.

:CARBS 12 g  |  FAT: 2 g  |  :PROTEIN 4 g  | 
: 56C A L O R I E S

INGREDIENTS

1 lb. Brussels sprouts, trimmed and halved lengthwise
1 Tbsp olive oil
¼ tsp red pepper flakes
Kosher salt, to taste

2 Tbsp honey
Juice of 1 lime

DIRECTIONS

1. In a large bowl, toss the sprouts, oil, pepper flakes, and salt.
2. Coat the air fryer basket with oil spray and add the tossed brussel

sprouts. Place the basket into the pot and close the air fryer lid.
3. Set to 20 minutes at 350°F on Air Fry. Toss the brussel sprouts

when prompted.
4. Mix the lime juice, honey, and a pinch of salt in a small bowl. Set

aside.
5. Once the sprouts are cooked, transfer them to a plate or bowl.

Drizzle with the honey-lime glaze, toss carefully to coat, and serve.

MAPLE SAUSAGE BITES

S E RV I N G S : 18  |  P R E P T I M E : 10 min.  |  C O O K T I M E :
20 min.

:CARBS 28 g  |  FAT: 35 g  |  :PROTEIN 11 g  | 
:C A L O R I E S 470

INGREDIENTS

½ lb. uncooked maple pork sausage, links with casings removed
1 cup Bisquick baking mix
¼ cup cream cheese
1 cup shredded Cheddar cheese

DIRECTIONS

1. Mix the sausage and cream cheese with an electric mixer in a bowl
until combined. Add the baking mix and mix again. Add the
cheddar and do a final mix.

2. Form the mixture into 18 equal balls.
3. Arrange half of the balls on the bottom of the Air Fryer Basket. Set

a tray into the inner pot and pour 1 cup of water inside.
4. Place the basket on top of the tray. Secure the IP lid.
5. Set to 5 minutes on Pressure Cook. Do a quick pressure release.
6. Press Cancel, remove the basket, and drain the liquid from the pot.
7. Put the basket back in the pot, then close the Air Fryer Lid.
8. Set to 8 minutes at 360°F on Air Fry.
9. Once done, check the inner temperature of the meat. It should be

160°. If not, cook longer.
10. Serve warm.

FRENCH FRIES

S E RV I N G S : 4  |  P R E P T I M E : 10 min.  |  C O O K T I M E : 20
min.

:CARBS 18 g  |  FAT: 2.5 g  |  :PROTEIN 2 g  | 
: 99C A L O R I E S

INGREDIENTS

1 lb. potatoes, sliced into ½-inch thick fries
2 tsp olive oil
¼ tsp salt
¼ tsp pepper

DIRECTIONS

1. Toss the sliced potatoes with oil, salt, and pepper.
2. Put the air-fryer basket into the Instant Pot, then add the fries in one

layer. The less overlap between your fries, the crispier fries will be.
So, it's better to cook in batches.
3. Close the Air Fryer Lid, set to 20-22 minutes at 380°F, tossing after
10-11 minutes.
4. Fries are ready when they are browned and crispy.
5. Serve hot with your favorite dip.

CRISPY TOFU

S E RV I N G S : 00  |  P R E P T I M E : 10 min.  |  C O O K T I M E :
10 min.

:CARBS 1 g  |  FAT: 13 g  |  :PROTEIN 11 g  | 
:C A L O R I E S 154

INGREDIENTS

16 oz extra-firm tofu, cubed
2 Tbsp olive oil
½ tsp kosher salt
¼ cup chopped cilantro

DIRECTIONS

1. Wrap the tofu in a cheesecloth and press to remove the excess
liquid, then pat dry tofu with a paper towel. Put in a bowl.

2. Drizzle the tofu with olive oil and toss in salt. Arrange tofu in the
air-fryer basket in one layer, working in batches if necessary.

3. Place a trivet in the inner pot and set the fryer basket on top.
4. Secure the Air Fryer Lid and set to 5 minutes at 300°F. Then, shake

the tofu with tongs and cook for 5-7 more minutes until crispy.
5. Transfer to a serving plate and sprinkle with chopped cilantro.

ROASTED CARROTS

S E RV I N G S : 4  |  P R E P T I M E : 5 min.  |  C O O K T I M E : 15
min.

:CARBS 14 g  |  FAT: 6 g  |  :PROTEIN 2 g  | 
:C A L O R I E S 109

INGREDIENTS

5 carrots, roughly chopped
½ chili powder
½ Tbsp sugar
1 tsp garlic salt
2 Tbsp butter/oil
½ cup chopped cilantro

DIRECTIONS

1. Mix the carrots, butter, and seasoning in a bowl to coat them well.
2. Line your fryer basket with foil and arrange the carrots in one layer.
3. Place the filled frying basket on a trivet. Secure the Crisp lid and set

to 15 minutes at 390°F until the edges start getting crispy, tender,
and charred.
4. Sprinkle the carrots with chopped cilantro and serve.

ZUCCHINI AU GRATINI

S E RV I N G S : 6  |  P R E P T I M E : 10 min.  |  C O O K T I M E : 40
min.

:CARBS 3 g  |  FAT: 3 g  |  :PROTEIN 4 g  |  :CALORIES
50

INGREDIENTS

3 ½ cup zucchini cut into ⅛ inch half-moon shapes
Kosher salt and pepper, to taste
¼ cup Parmesan cheese shredded
3 Tbsp butter
1 shallot minced
2 Tbsp flour
1 ¼ cup milk

DIRECTIONS

1. Pour 1 cup of water into the inner pot, add the zucchini to a steamer
basket and place it in the pot.

2. Lock the lid and set to 0 minutes on Pressure Cook. Do a quick-
release once done.

3. Press Cancel and drain the pot. Arrange the zucchini on a clean dry
towel. Pat to remove any moisture and season with salt and pepper.

4. Oil a 1.5-quart casserole dish with cooking spray. Add half of the
zucchini, ⅓ cheese, then the second half of the zucchini, and ⅓
cheese.

5. Melt the butter on Sauté in the inner pot. Add the shallots to the pot
and sauté for 3-4 minutes until soft.

6. Add the flour to the pot and whisk to incorporate. Pour in the milk
all at once, then stir until the sauce is bubbly and thick. Adjust the
salt and pepper. Press Cancel. Pour the sauce over zucchini, then
cover with foil.

7. Rinse the pot, add 1 ½ cups water and place the steam rack on the
bottom. Put the casserole on top of the rack. Secure the lid.

8. Set to 20 minutes on Pressure Cook. Do a quick pressure release
when it's ready. Remove the foil and sprinkle the cheese on top.
Place and secure Air Fryer Lid.

9. Set to 8 minutes at 400°F on Broil.
10. When it's finished, remove the lid and place on a protective pad.
11. Remove the casserole and let it sit for 10-15 minutes before serving.

SNACKS & APPETIZERS

CHEESY BEAN BAKE

S E RV I N G S : 6  |  P R E P T I M E : 10 min.  |  C O O K T I M E : 45
min.

:CARBS 26 g  |  FAT: 15 g  |  :PROTEIN 5 g  | 
:C A L O R I E S 270

INGREDIENTS

2 Tbsp extra-virgin olive oil
1 ½ tsp garlic, minced
3 Tbsp tomato paste
1 ⅓ cups Great Northern Dried beans, washed
Kosher salt and black pepper, to taste
1 ⅓ cup mozzarella coarsely grated

Nacho chips or toasted bread, to taste

DIRECTIONS

1. Pour 4 cups of cold water into the inner pot and add the beans.
2. Secure the lid and make sure the pressure release handle is in the

sealed position. Set to 25 minutes Pressure Cook/Manual and set
the cooking time to 25 minutes on High pressure.
3. When the beans are cooked, carefully do a quick pressure release,
take the beans out, drain the water, and set aside. Rinse the inner
pot, wipe it with a towel until dry, and put it back into the Instant
Pot.
4. Set to Sauté on High. Add the olive oil.
5. Once hot, add the garlic and fry for 1 minute until it is lightly
golden.
6. Add the tomato paste, and cook for 30 seconds, stirring.
7. Add the water, beans, salt, and pepper. Mix to combine. Press
Cancel.
8. Sprinkle the top with cheese, and close the pot with the air fry lid.
Set to 7 minutes on Broil.

JALAPENO POPPERS

S E RV I N G S : 4  |  P R E P T I M E : 5 min.  |  C O O K T I M E : 10
min.

:CARBS 13 g  |  FAT: 20 g  |  :PROTEIN 5 g  | 
:C A L O R I E S 250

INGREDIENTS

10 jalapeno peppers, deseeded and cut in half
1 cup cream cheese
¼ cup fresh parsley
¾ cup panko crumbs

DIRECTIONS

1. Mix the cream cheese, ½ the crumbs, and the parsley. Stuff each
half of the peppers with the prepared mixture.

2. Put the rest of the crumbs into a bowl. Carefully press the tops of
the stuffed peppers into the crumbs to make the coating.

3. Transfer the poppers into the air fryer basket. Set to 6-8 minutes at
370°F on Air Fry.

4. Once done, serve warm.

PIZZA DIP

S E RV I N G S : 6  |  P R E P T I M E : 15 min.  |  C O O K T I M E : 00
min.

:CARBS 5 g  |  FAT: 39 g  |  :PROTEIN 17 g  | 
:C A L O R I E S 430

INGREDIENTS

½ cup grated parmesan cheese divided
½ cup fresh mozzarella cheese cut into cubes
1 cup plain brick-style cream cheese
1 cup shredded mozzarella cheese divided
1 tsp dried Italian herb seasoning
2 garlic cloves minced

½ cup mayonnaise
½ cup pizza sauce
¼ tsp Salt and pepper
⅛ cup thinly sliced pepperoni
2 Tbsp thinly sliced fresh basil

DIRECTIONS

1. Beat the mayonnaise, cream cheese, sauce, garlic, seasoning, salt,
and pepper with an electric blender until well blended. Add in half
of the parmesan, shredded mozzarella, and fresh mozzarella.

2. Transfer the mixture into a lightly oiled 7-inch round baking pan.
Sprinkle with the rest of the mozzarella, parmesan, and pepperoni.

3. Check if the inner pot of the Instant Pot Duo Crisp + Air Fryer is
dry. Place a baking dish, uncovered, on the steam rack in the inner
pot.

4. Set to 10-15 minutes at 400°F on Bake, using the Air Fryer Lid.
5. Remove the baking dish from the inner pot. Sprinkle with basil and

serve.

APPLE CHIPS

S E RV I N G S : 2  |  P R E P T I M E : 10 min.  |  C O O K T I M E : 20
min.

:CARBS 12 g  |  FAT: 0 g  |  :PROTEIN 0 g  | 
: 48C A L O R I E S

INGREDIENTS

1 apple, thinly sliced
¼ tsp ground cinnamon
1 pinch of salt

DIRECTIONS

1. Preheat the air fryer to 350°F.

2. Mix the apples with the cinnamon and salt in a bowl.
3. Arrange half of the slices in the air fryer basket in a single layer.
4. Cook for 8-10 minutes, turning them 2-3 times.
5. Transfer the cooked apple chips to a plate and repeat steps 3 and 4

with the rest of the apple slices.

HOMEMADE HUSH PUPPIES

S E RV I N G S : 4  |  P R E P T I M E : 15 min.  |  C O O K T I M E : 45
min.

:CARBS 19 g  |  FAT: 2 g  |  :PROTEIN 4 g  | 
:C A L O R I E S 110

INGREDIENTS

1 ¾ cup yellow cornmeal
¾ cup all-purpose flour
1 ½ tsp baking powder
2 Tbsp sweetener
1 ½ tsp salt
½ tsp smoked paprika
½ tsp garlic powder

½ tsp onion powder
1 egg
1 cup buttermilk
½ cup breadcrumbs
1 egg beaten

DIRECTIONS

1. Mix all of the dry ingredients in a large bowl. Add the egg and
buttermilk. Stir well to combine. Do not overmix.

2. Put in the fridge for 1 hour.
3. Line the air fryer basket with parchment paper for air fryers.
4. When the mixture is chilled, wet your hands and pile enough of the

dough into the tablespoon that it can hold and form balls. The
dough will be sticky.
5. Air fry for 4 minutes at 400 degrees.
6. Add the beaten egg and breadcrumbs to separate large bowls.
7. Remove the puppies from the air fryer and dip each into the egg and
then the breadcrumbs.
8. Put the puppies back in the basket and air fry for 2 more minutes at
400°F.
9. Open the lid and coat the hush puppies with cooking spray.
10. Air fry for 2-4 more minutes until crisp and serve you're your
favorite dipping sauce.

ONION RINGS

S E RV I N G S : 4  |  P R E P T I M E : 30 min.  |  C O O K T I M E : 10
min.

:CARBS 54 g  |  FAT: 3 g  |  :PROTEIN 11 g  | 
:C A L O R I E S 305

INGREDIENTS

1 large vidalia onion, peeled
1 ½ cup panko breadcrumbs
1 cup buttermilk
1 egg, beaten
1 cup flour
1 tsp smoked paprika

1 tsp garlic powder
Salt and pepper to taste
Cooking oil spray

DIRECTIONS

1. Spray the air fryer basket with cooking oil.
2. Cut the stems off both sides of the onion. Cut it ½-inch thick

rounds. Stabilize the onion before slicing.
3. Add the flour to a large bowl. Season with paprika, garlic powder,

salt, and pepper to taste. Add the buttermilk and egg. Beat well and
stir to combine.
4. Add the panko breadcrumbs to another bowl.
5. Dredge the sliced onions in the buttermilk mixture and then
breadcrumbs.
6. Put the onion rings on a plate. Freeze them for 15 minutes.
7. Put the onions in the air fryer but do not stack them. Cook in
batches.
8. Spray the onion rings with cooking oil.
9. Air fry for 12 minutes at 370°F. Check if both sides are crisp and
golden brown. Flip if necessary.
10. Serve hot with your preferred sauce.

PIZZA ROLLS

S E RV I N G S : 10  |  P R E P T I M E : 10 min.  |  C O O K T I M E :
10 min.

:CARBS 16 g  |  FAT: 7 g  |  :PROTEIN 9 g  | 
:C A L O R I E S 169

INGREDIENTS

20 egg roll wrappers
½ cup pizza sauce
2 ½ cups shredded mozzarella
2 tsp olive oil
Additional toppings of choice

DIRECTIONS

1. Add 2 Tbsp mozzarella, 1 tsp pizza sauce, and 1 tsp toppings to the
bottom third of each egg roll wrapper.

2. Roll up the bottom point of the diamond so it goes up and over the
filling.

3. Fold in the right and left sides of the wrapper to cover the center.
4. Roll the egg roll up, starting from the bottom, until the top point of

the wrapper is still exposed. Brush tops with olive oil.
5. Grease the air fryer basket lightly with olive oil. Arrange the rolls

seam side down in the basket, leaving free space between them.
6. Air fry for 6 minutes at 360°F. Flip and cook for 2 more minutes.
7. Serve immediately with your favorite sauce.

TEXAS ROAD HOUSE PICKLES

S E RV I N G S : 10  |  P R E P T I M E : 10 min.  |  C O O K T I M E :
15 min.

:CARBS 11 g  |  FAT: 2 g  |  :PROTEIN 2 g  | 
: 66C A L O R I E S

INGREDIENTS

2 cup sliced dill pickles
1 cup flour
1 Tbsp garlic powder
1 Tbsp Cajun spice
½ Tbsp cayenne pepper
Olive oil or cooking spray

DIRECTIONS

1. Preheat the air fryer to 400°F.
2. Mix the flour with the spices and toss the pickles in the prepared

mixture.
3. Working in batches, arrange them in a single layer in the air fryer.
4. Spray with olive oil or cooking spray.
5. Cook for 10 minutes at 400°F, then flip the pickles over.
6. Cook for 5 minutes then transfer to a serving plate.

DESSERTS

CARAMEL APPLE CAKE

S E RV I N G S : 6  |  P R E P T I M E : 20 min.  |  C O O K T I M E : 40
min.

:CARBS 90 g  |  FAT: 27 g  |  :PROTEIN 7 g  | 
:C A L O R I E S 610

INGREDIENTS
For the cake:

1 cup all-purpose flour
¼ cup almond flour
¼ cup fine cornmeal
1 tsp baking powder
½ tsp baking soda
¼ tsp salt

¾ cup granulated sugar
2 eggs
2 Tbsp honey
¾ cup plain 2% yogurt
½ cup olive oil
2 tsp lemon zest
1 tsp vanilla extract

For the caramelized apples:

2 Tbsp butter
½ cup sugar
2 Tbsp Corn syrup
¼ tsp ground cinnamon
4 slices apples peeled, cored, and 2-inch cut

DIRECTIONS

1. Whisk the almond flour, flour, baking powder, cornmeal, baking
soda, and salt in a bowl. Set aside.

2. In another bowl, beat the honey, sugar, and eggs until fluffy and
light. Add in the olive oil, yogurt, zest, and vanilla and blend until
combined. Mix in the flour mixture until combined. Transfer the
batter into a parchment paper-lined 8-inch springform pan.

3. Place the trivet inside the Instant Pot Duo Crisp + Air Fryer and top
with the springform pan.

4. Using the Air Fryer Lid, set to 25-30 minutes at 350°F on Bake
until a toothpick inserted in the center of the cake comes out clean.
Leave it to stand for 10 minutes.

5. With the Air Fryer lid off, set to Sauté Medium Temperature. Add
butter into the inner pot and melt it. Stir in the apples, cinnamon,
sugar, and syrup. Cook for around 8-10 minutes until the apples are
tender and caramelized.

6. Cut the cake into portions and serve warm with your preferred
toppings.

OREO BISCUITS

S E RV I N G S : 8  |  P R E P T I M E : 10 min.  |  C O O K T I M E : 15
min.

:CARBS 10 g  |  FAT: 66 g  |  :PROTEIN 1 g  | 
: 66C A L O R I E S

INGREDIENTS

1 Tube Crescent Rolls
8 Oreos

DIRECTIONS

1. Wrap the Oreos in dough. Remove the excess dough that is not
needed to cover the cookie. 

2. Spray the tray well with cooking spray.
3. Transfer the Oreos onto the tray (neat side facing up).
4. Air Crisp for 5-6 min at 350°F until golden brown. 
5. Take out of the pot and serve while still warm.

BREAD PUDDING

S E RV I N G S : 6  |  P R E P T I M E : 5 min.  |  C O O K T I M E : 40
min.

:CARBS 37 g  |  FAT: 12 g  |  :PROTEIN 8 g  | 
:C A L O R I E S 283

INGREDIENTS

½ cup heavy cream
½ cup milk
4 eggs
⅓ cup sugar 
4 cup bread, cubed
½ cup raisins

1 tsp vanilla
1 Tbsp cinnamon

DIRECTIONS

1. Oil the pan with cooking spray. Place your bread in the pan and top
with the raisins.

2. In a bowl, mix in the half and half, vanilla, milk, sugar, eggs, and
cinnamon. Pour the mixture over the bread pudding. Let it sit for 20
minutes.

3. Cover with foil, and air fry for 40-50 minutes at 350°F.
4. Check if it's ready with a knife. If it comes out clean, then the

pudding is done, if not, cook a little bit longer. 
5. Remove the foil and sprinkle 1 Tbsp of sugar on top before serving.

MINI HAND PIES

S E RV I N G S : 12  |  P R E P T I M E : 15 min.  |  C O O K T I M E :
45 min.

:CARBS 32 g  |  FAT: 11 g  |  :PROTEIN 4 g  | 
:C A L O R I E S 350

INGREDIENTS

All-purpose flour for dusting
2 x 7 oz pie dough rounds each about and 11 inches in diameter
½ cup fresh blueberries
3 Tbsp sugar plus more for sprinkling
2 Tbsp cornstarch
1 Tbsp lemon juice

½ tsp ground cinnamon
1 pinch of kosher salt
1 egg beaten + 1 Tbsp cold water

DIRECTIONS

1. Using parchment paper, line a rimmed baking sheet.
2. Dust your work surface with flour. Place 1 pie dough round on the

work surface and cut 4 circles out of the dough using a 4 1/2-inch
round cutter. Transfer them to the prepared baking sheet. Gather up
all the scraps and roll out the dough again to cut out more circles.
Place them onto the baking sheet. Repeat to cut out circles from the
rest of the dough.
3. In a bowl, mix the lemon juice, cinnamon, blueberries, cornstarch,
sugar, and salt. Place 1 Tbsp filling on the top half of each circle,
leaving a 1/2-inch border at the top. Brush the top edge with a little
of the egg mixture. Gently fold the bottom over the filling, tucking
it inside. Seal the dough into a half-moon shape by pressing the top
edge with your fingers. Use the prongs of a fork to crimp the edge
closed. Repeat to fill the rest of the circles. Refrigerate for 15-20
minutes until firm.
4. Using oil spray, coat the Air Fryer basket. Working in batches,
brush the hand pies with egg mixture on both sides and sprinkle
with sugar. Arrange the hand pies in the basket in one layer, leaving
space between them. Place the basket into the pot and attach the air

fryer lid. Press Set to 15 minutes at 350 F on Air. When it's done,
transfer to a plate and repeat to bake the rest of the batches.

LOADED BLONDIES

S E RV I N G S : 8  |  P R E P T I M E : 15 min.  |  C O O K T I M E : 30
min.

:CARBS 48 g  |  FAT: 23 g  |  :PROTEIN 5 g  | 
:C A L O R I E S 400

INGREDIENTS

1 cup all-purpose flour
1 tsp baking powder
½ tsp salt
1 cup brown sugar
½ cup butter melted
1 egg

1 tsp vanilla extract
⅔ cup chopped pecans divided
½ cup Mini marshmallows
½ cup dark chocolate chunks
4 square graham crackers torn into pieces
1 pinch of large flaked sea salt
¼ cup dulce de leche

DIRECTIONS

1. Grease a round baking pan (7-inch) and line the bottom with
parchment paper.

2. Whisk the flour, baking powder, and salt in a bowl. Set aside.
3. In another bowl, mix the butter and brown sugar. Stir in the egg and

vanilla. Add the prepared flour and mix until combined. Fold in half
of the pecans. Put the batter into a lined baking pan and smooth the
top.
4. Check if the inner pot of the Air Fryer is dry. Put a trivet into the
inner pot and top it with an uncovered baking pan.
5. Using the Air Fryer Lid select Bake for 25 minutes at 350°F. Check
the doneness with a toothpick. It's ready when you insert a
toothpick in the center, and it comes out with just a few moist
crumbs.
6. Top with chocolate, marshmallows, crackers, pecans, and sea salt.
Drizzle with dulce de leche.
7. Then, set to 5 minutes on Broil in Air Fryer Lid until chocolate has
melted. Take it out carefully and cool completely.

CONCLUSION

Thank you for reading this book and having the
patience to try the recipes.

I do hope that you have had as much enjoyment
reading and experimenting with the meals as I have

had writing the book.
If you would like to leave a comment, you can do so
at the Order section->Digital orders, in your Amazon

account.
 

Stay safe and healthy!
 

CONVERSION TABLES