Air Fryer Oven

Recipe Book
Incudes 28 recipes
uniquely created for
GTF7650
CONTENT
 MAIN VEGETABLES
Crunchy Roasted Halibut with Miso Honey Glaze P. 5 Roasted Carrots with Puffed Grains and Yogurt P. 19
Crispy Quinoa Fried Chicken P. 7 Sriracha Air Fried Potatoes P. 21
Pastrami Crusted Steak and Baby Potatoes P. 9 Cauliflower Cacio E Pepe P. 23
Street Style Lamb Skewers P. 11 Sweet Potato “Pie” P. 25
Spicy Stir-Fried Tofu with Charred Shallots P. 13 Banana Fries P. 27
Banana Leaf Fish P. 15 Elotes P. 29
Shawarma Chicken Thighs P. 17

SNACKS DESSERT
Ruffled Salty and Sweet Cheese Pie P. 31 Bourbon Pecan Brownies P. 51
Fancy Hot Pockets P. 33 Tahini Date Bars P. 53
Za’atar Spiced Chicken Bites P. 35 Toasted Coconut Snack Cake P. 55
Bar Nuts P. 37 Lemon Yogurt Cake P. 57
Spiced Cheddar COven Rackers P. 39 Apple Cider Spice Cake P. 59
Eggplant and Sweet Tomato Toast P. 41
Caramel Corn Granola P. 43
Dilly Beans P. 45
BBQ Carrots P. 47
Beet Chips P. 49

When recipe calls for cooking in center position in the oven, use the top position. 3
 MAIN

4
Crunchy Roasted Halibut SERVES 4 / PREP TIME 10 minutes / COOK TIME 12-15 minutes

with Miso Honey Glaze Preheat Gourmia Air Fryer Oven to AIR FRY 375°
Set Oven Rack to center position in oven

1. In a small bowl mix together miso, honey, lemon juice,

ginger and garlic
4 boneless skinless Halibut fillets, 2. In shallow plate mix together melted butter and panko
approximately 6 ounces each and 1 inch thick
3. Brush each fish filet (the side where the skin was) with
2 tablespoons white (sweet or Shiro) miso
2 tablespoons honey miso mixture
1 tablespoon lemon juice 4. Dip miso side of fish filets into panko pressing lightly to
2 teaspoons ginger, peeled and grated adhere
½ teaspoon garlic, grated
5. Place fish panko side up on foil lined Baking Pan
¼ cup unsalted butter, melted
½ cup panko breadcrumbs 6. Cook for 12-15 minutes or until fish is cooked through and
1 Lemon, cut into wedges for serving breadcrumbs are golden brown and crunchy

Serve with lemon wedges

5
 MAIN

6
Crispy Quinoa SERVES 4 / PREP TIME 15 minutes / COOK TIME 15-20 minutes

Fried Chicken Preheat Gourmia Air Fryer Oven to AIR FRY 300°

1. Spread cooked quinoa on parchment lined Baking Pan and

cook in center of oven until lightly toasted and slightly dry
about 15-20 minutes
1 cup cooked quinoa 2. Transfer to a shallow plate breaking up any clumps and let
4 boneless, skinless chicken breasts
cool completely
approximately 6 oz. each
¼ cup Dijon mustard 3. Raise oven temperature to AIR FRY 375°.
1 tablespoon fresh marjoram or thyme, chopped 4. Spray Fry Basket with oil
(plus more for garnish if desired) 5. In a large bowl, combine the chicken, mustard, marjoram,
½ teaspoon black pepper
salt and pepper
½ teaspoon kosher Salt
Olive oil cooking spray 6. Mix gently to coat chicken
7. Dip the chicken in the quinoa coating well on both sides,
then place in the Fry Basket
8. Lightly spray the chicken with cooking spray
9. Place Fry Basket in center of oven and cook chicken
15 to 20 minutes or until cooked through

Garnish with additional marjoram if desired

7
 MAIN

8
Pastrami Crusted Steak SERVES 2 / PREP TIME 10 minutes / COOK TIME 25-30 minutes

and Baby Potatoes Preheat Gourmia Air Fryer Oven to AIR FRY 400°

1. Mix together spice rub ingredients, set aside

2. In a large bowl toss together potatoes with 1 ½ teaspoons
of the oil and half of the spice rub
1 pound top Sirloin steak 1½ inch thick cut 3. Place potatoes in Fry Basket and cook in center of oven
in half crosswise
for 8 minutes
1 pound baby potatoes approximately 1 inch in diameter
1 tablespoon olive or vegetable oil, divided 4. Rub steaks with 1 ½ teaspoons of the oil and remaining
spice rub
Pastrami spice rub 5. Place steaks on top of potatoes in Fry Basket
1 tablespoon coarsely ground black pepper
6. Continue cooking for 13-18 minutes or until steaks are
2 teaspoons kosher salt
1 ½ teaspoons ground coriander cooked to desired doneness
1 teaspoon turbinado or light brown sugar
½ teaspoon onion powder Garnish with fresh thyme leaves if desired
½ teaspoon garlic powder
¼ teaspoon ground mustard
¼ teaspoon paprika

Thyme leaves for garnish, optional

9
 MAIN

10
Street Style SERVES 4 / PREP TIME 15 minutes / COOK TIME 10-13 minutes

Lamb Skewers Preheat Gourmia Air Fryer Oven to AIR FRY 400°

1. In a spice grinder or mortar and pestle, coarsely grind chili

flakes, cumin, fennel and coriander
2. Add garlic powder and kosher salt, briefly grind to
1 tablespoon red chili flakes thoroughly combine ingredients
1 tablespoon cumin seed
3. Reserve 1 tablespoon of the spice mix
1 teaspoon fennel seed
1 teaspoon coriander seed 4. Place lamb in a large bowl and toss thoroughly with the
1 teaspoon kosher salt remaining spice mix, oil, and Shaoxing wine
2 teaspoons garlic powder 5. Thread lamb on skewers
1 pound boneless lamb shoulder, cut into 1 inch pieces
6. Arrange skewers in Fry Basket keeping them in a single layer
1 tablespoon vegetable oil
2 teaspoons Shaoxing wine, dry sherry or white wine 7. Cook in center of oven 10-13 minutes or until lamb is
Small Bamboo skewers, soaked in water for at least 2 hours cooked but still juicy
8. Repeat as needed until all skewers are cooked
9. Sprinkle with reserved spices before serving

11
 MAIN

12
Spicy Stir-Fried Tofu SERVES 2-4 / PREP TIME 15 minutes / COOK TIME 20-25 minutes

with Charred Shallots Preheat Gourmia Air Fryer Oven to AIR FRY 400°
Set Oven Oven Rack to center position in oven

1. Lightly oil a foil lined Baking Pan

2. Arrange tofu cubes and sliced shallots in a single layer on
1 pound block of firm tofu well drained, prepared Baking Pan
patted dry and cut into 1 inch cubes
3. Air fry for 15 minutes or until tofu is crisp and browned
4 large shallots cut in half lengthwise
and sliced crosswise into ½ inch thick slices and shallots are lightly charred
3 green onions, sliced thin for garnish 4. In a large bowl mix all sauce ingredients together in the
order listed
Sauce:
5. Remove tofu and shallots from oven and add to bowl
1 teaspoon garlic, grated or finely minced
1 teaspoon ginger, grated or finely minced containing sauce
½ teaspoon coarsely ground black pepper 6. Mix carefully until tofu is evenly coated with sauce
½ teaspoon toasted sesame oil 7. Return tofu and shallots to Baking Pan
1 tablespoon hoisin sauce
8. Reduce oven temperature to AIR FRY 350°,
2 teaspoons soy sauce
½ teaspoon cornstarch cook 5 minutes or until sauce has thickened.
¼ cup vegetable stock, chicken stock or water Watch carefully at this point so sauce doesn’t burn
8 small Chinese dried chilies left whole or ¼ teaspoon 9. Garnish with sliced green onions
ground cayenne pepper

13
 MAIN

14
Banana Leaf Fish SERVES 4 / PREP TIME 15 minutes / COOK TIME 12-15 minutes

Preheat Gourmia Air Fryer Oven to AIR FRY 375°

Set Oven Rack to center position in oven

1. In a blender or food processer combine all spice paste

ingredients
4 boneless skinless Salmon, Halibut, Grouper or other 2. Process until almost smooth, set aside
firm flesh fish fillets - approximately 6 ounces each and
3. Season fish with the turmeric and salt mixture
1 inch thick
½ teaspoon turmeric mixed with ½ teaspoon kosher salt 4. Place 1 fish fillet in center of each banana or parchment square
5. Spread ¼ of spice paste on each fish fillet
Spice paste 6. Bring up two sides of square and fold over several times
1 cup fresh coriander (cilantro) leaves
to enclose fish tucking ends under to seal
½ cup fresh mint leaves
½ cup unsweetened shredded coconut 7. Place fish packets on baking sheet
1 small jalapeno pepper, stemmed, seeded and cut into 8. Cook fish for 12-15 minutes or until fish is cooked through
quarters (use less if jalapeno is very hot)
1 medium garlic clove, peeled
1 inch piece of ginger, peeled and quartered
¼ cup lime juice
1 tablespoon coconut oil (vegetable oil can be substituted)
½ teaspoon ground coriander seed
½ teaspoon kosher salt
4 12”x12” banana leaves or parchment paper

15
 MAIN

16
Shawarma Chicken SERVES 4 / PREP TIME 10 minutes / COOK TIME 20-25 minutes

Thighs Preheat Gourmia Air Fryer Oven to AIR FRY 400°

Spray Fry Basket with nonstick cooking spray

1. Mix spices, garlic and oil together until a paste is formed

2. Rub spice paste evenly on chicken thighs
8 small bone in, skin on chicken thighs 3. Place chicken skin side up on prepared Fry Basket
2 teaspoons ground cumin
4. Cook chicken in center of oven for 20-25 minutes or until
1 ½ teaspoons Kosher salt
1 teaspoon ground coriander skin is crispy and chicken is cooked through
½ teaspoon smoked paprika
½ teaspoon ground black pepper Serve with lemon wedges
¼ teaspoon ground cardamom
⅛ teaspoon ground cinnamon
2 medium cloves garlic, grated or minced
1 tablespoon olive oil
1 lemon quartered, for serving

17
 VEGETABLES

18
Roasted Baby Carrots SERVES 2 / PREP TIME 5 minutes / COOK TIME 35 minutes

with Puffed Grains and Preheat Gourmia Air Fryer Oven to AIR FRY 350°
Set Oven Rack to center position in oven
Yogurt 1. Line Baking Pan with parchment
2. Toss cooked farro with 1 teaspoon of the olive oil and
1-pound bag baby carrots patted dry season with salt and pepper
1 cup of cooked and cooled farro, quinoa or other grains
3. Spread farro out evenly on parchment lined Baking Pan
2 teaspoons olive oil
1 teaspoon garlic, chopped 4. Cook in center of oven 20 minutes stirring every 5
½ teaspoon whole cumin seed toasted and coarsely minutes so that farro browns evenly
crushed, divided *see tip below 5. When farro is brown and crisp remove from oven and set aside
¼ cup plain Greek yogurt
6. Season carrots with remaining 1 teaspoon of olive,
2 tablespoons chopped fresh herbs (dill, chives, parsley)
Kosher salt chopped garlic, half the toasted cumin, salt and pepper
Black pepper 7. Spread carrots out on parchment lined Baking Pan
8. Raise oven temperature to AIR FRY 400°
*Tip: cumin can be toasted in preheated oven on BAKE 350°.
It only takes 2-3 minutes so watch very carefully! 9. Cook carrots 15-20 minutes or until carrots are well
browned and tender
10. Arrange carrots on serving dish, top with farro and
drizzle with yogurt
11. Garnish with remaining toasted cumin and fresh herbs

19
 VEGETABLES

20
Sriracha Air Fried SERVES 2-4 / PREP TIME 10 minutes / COOK TIME 20-25 minutes

Potatoes Preheat Gourmia Air Fryer Oven to AIR FRY 375°

Set Oven Rack to center position in oven

1. Line a Baking Pan with foil

2. In a large bowl mix together all ingredients except potatoes
One pound russet potatoes, 3. Add potatoes to bowl and toss until potatoes are evenly
peeled and cut into 1 inch cubes
coated with Sriracha mixture
2 tablespoons Sriracha chili sauce
2 tablespoons vegetable oil 4. Spread potatoes on Baking Pan keeping them in a single layer
1 teaspoon light brown sugar 5. AIR FRY 20-25 minutes or until potatoes are cooked
½ teaspoon garlic powder through and browned*
½ teaspoon onion powder
½ teaspoon kosher salt
*if potatoes are browning too quickly reduce oven temperature to 350°

21
 VEGETABLES

22
Cauliflower SERVES 4 / PREP TIME 10 minutes / COOK TIME 20-25 minutes

Cacio e Pepe Preheat Gourmia Air Fryer Oven to AIR FRY 400°

1. In a large bowl toss together cauliflower, salt and olive oil

2. Place cauliflower in Fry Basket keeping in a single layer
3. Place Fry Basket in center of oven and AIR FRY for 20-25
4 cups cauliflower florets (1 small head) minutes or until cauliflower is well browned and cooked through
1 tablespoon olive oil
4. Return cooked cauliflower to bowl and immediately toss
½ teaspoon kosher salt
1 teaspoon coarse ground black pepper with black pepper and cheese
1 cup grated Pecorino Romano cheese

23
 VEGETABLES

24
Sweet Potato “Pie” SERVES 4 / PREP TIME 5 minutes / COOK TIME 50 minutes

Preheat Gourmia Air Fryer Oven to AIR FRY 375°

1. Pierce each sweet potato a few times with a fork

2. Place sweet potatoes in Fry Basket
3. Cook in center of oven 45-50 minutes or until soft and
4 medium sweet potatoes cooked through
2 tablespoons unsalted butter, melted
4. In a small bowl mix together butter, brown sugar, salt,
2 tablespoons light brown sugar
½ teaspoon kosher salt cinnamon and nutmeg
½ teaspoon cinnamon 5. Cut sweet potato open along the top and press to open
¼ teaspoon nutmeg 6. Divide butter mixture evenly between sweet potatoes
½ cup of your favorite whole grain cereal
7. Top each potato with ¼ of the cereal and 1 teaspoon of
4 teaspoons chopped nuts
crème fraiche for serving, optional chopped nuts
8. Return potatoes to oven and AIR FRY on 375°
for 5 minutes
9. Top potatoes with crème fraiche if desired

25
 VEGETABLES

26
Banana Fries SERVES 4 / PREP TIME 10 minutes / COOK TIME 20-25 minutes

Preheat Gourmia Air Fryer Oven to AIR FRY 400°

1. Cut plantains or bananas in half cross wise and then long

ways into quarters
2. Spray plantains or bananas with oil
2 ripe plantains or 2 almost ripe bananas, peeled 3. Dust evenly with spices
2 teaspoons jerk or barbeque seasoning
4. Place into Fry Basket keeping in a single layer
1 teaspoon turbinado or raw sugar
Olive oil cooking spray (cook in two batches if necessary)
5. Cook in center of oven 15-20 minutes for plantains or
10-15 for bananas

27
 VEGETABLES

28
Elotes SERVES 4 / PREP TIME 15 minutes / COOK TIME 15 minutes

Preheat Gourmia Air Fryer Oven to AIR FRY 400°

1. In a large bowl stir together mayonnaise, crema, Cotija

cheese, ancho chili, garlic powder, and cilantro until well
combined, set aside
4 ears of corn, shucked 2. Lightly coat each ear of corn with some of the vegetable oil
1 tablespoon vegetable oil
3. Place corn in Fry Basket
¼ cup mayonnaise
¼ cup Mexican crema or sour cream 4. Cook in center of oven 15 minutes, turning corn over
½ cup finely crumbled Cotija or feta cheese, plus more halfway through cooking. Corn should be slightly charred
for serving and tender
½ teaspoon ancho chili powder or smoked paprika,
5. When corn is cooked transfer to bowl with cheese
plus more for serving
½ teaspoon garlic powder mixture and using a large spoon evenly coat corn on all sides
¼ cup cilantro, chopped with mixture
1 lime, cut into wedges 6. Sprinkle with additional cheese and Ancho chili powder

Serve with lime wedges

29
 SNACKS

30
Ruffled Salty and Sweet SERVES 8 / PREP TIME 15 minutes / COOK TIME 35-40 minutes

Cheese Pie Preheat Gourmia Air Fryer Oven to BAKE 350°

Set Oven Rack to center position in oven

1. In a large bowl mix together feta, ricotta, eggs, marjoram and

black pepper
8 oz. filo dough sheets, defrosted 2. Brush Baking Pan with some of the melted butter
16 oz. feta cheese, crumbled 3. Layer one sheet of filo over Baking Pan and brush with melted
8 oz. ricotta cheese, well drained butter letting excess filo hang over edges of Baking Pan
2 eggs, well beaten 4. Continue layering and buttering filo angling each sheet
1 teaspoon fresh marjoram, chopped approximately 45 degrees until you have 8 layers
½ teaspoon ground black pepper
5. Spoon filling into Baking Pan and spread evenly
6 tablespoons unsalted butter, melted
Honey for serving 6. Roll up remaining filo sheets and cut crosswise into ½ inch ribbons
9 inch pie pan 7. Gently toss filo ribbons in remaining butter until evenly coated
and place onto center of pie
8. Bring overhanging filo up around ribbons and gently scrunch to
form edge of pie
9. BAKE in center of oven 35-40 minutes until filling is set and top
is golden brown
10. Let pie cool to room temperature
11. Drizzle with honey right before serving

31
 SNACKS

32
Fancy Hot Pockets SERVES 4 / PREP TIME 30 minutes / COOK TIME 10 minutes

Preheat Gourmia Air Fryer Oven to BAKE 350°

1- 9 inch pie crust, homemade or store bought
Set Oven Rack to center position in oven
For the filling
1 pound lean ground beef To assemble:
½ cup onion, chopped
1 teaspoon garlic, chopped 1. Roll dough out into a 12”x12” rectangle
½ teaspoon kosher salt 2. Cut into 4 equal squares
½ teaspoon black pepper 3. Brush each square with some of the olive oil leaving a half
¼ teaspoon grated nutmeg
3 tablespoons tomato paste inch boarder all around
3 tablespoons white wine or vegetable stock 4. Place one quarter of the filling on the lower half of each
1 tablespoon fresh basil chopped
dough square spreading out filling leaving a half inch boarder
For assembly 5. Top filling with shredded cheese using one quarter of the
8 oz. smoked mozzarella cheese, shredded cheese for each square
⅛ cup olive oil
6. Fold top half of dough over bottom half and crimp edges
⅛ cup grated parmesan cheese
together with the back of a fork
Make the filling: 7. Brush each pocket with olive oil and sprinkle with
1. In a large sauté pan over medium heat, cook
ground beef until slightly browned
parmesan cheese
2. Stir in onion and garlic and cook for 5 minutes or 8. BAKE on foil lined Baking Pan,10 minutes or until golden
until onions are soft brown
3. Add remaining ingredients, stir well and continue
cooking for 15 minutes
4. Remove from heat, cool filling completely 33
 SNACKS

34
Za’atar Spiced SERVES 4 / PREP TIME 20 minutes / COOK TIME 10-15 minutes

Chicken Bites Preheat Gourmia Air Fryer Oven to AIR FRY 400°

1. Spray Fry Basket with non-stick cooking spray

2. In a bowl large enough to hold all the chicken, mix together
the buttermilk and the garlic
½ cup buttermilk
2 teaspoons garlic, grated or finely minced
3. Add chicken to buttermilk mixture and let sit 10 minutes
4 boneless, skinless chicken breasts (6 oz. each) 4. In a large bowl mix together panko, flour, Za’atar, salt and
cut into 1 inch cubes pepper
1 cup panko breadcrumbs 5. Drain chicken and dredge in spiced flour mixture
½ cup all-purpose flour
2 tablespoons Za’atar spice blend, plus additional for
6. Place chicken in prepared Fry Basket
garnish 7. Cook chicken in center of preheated oven 10-15 minutes
½ teaspoon kosher salt (reduce salt if Za’atar or until chicken is cooked through and golden brown
contains salt)
¼ teaspoon ground black pepper
1 lemon, cut into wedges for serving
Serve with fresh lemon wedges and Tahini sauce
(recipe follows)
Tahini sauce Tahini sauce:
¼ cup lemon juice 1. In a small bowl mix together the lemon juice, garlic and
½ teaspoon garlic, grated or finely minced
½ teaspoon kosher salt
salt. Let sit 10 minutes, this helps to mellow the garlic flavor
½ cup tahini, well stirred 2. Stir in tahini and then slowly stir in water adding more
¼ cup water water if necessary, to achieve a dippable consistency

35
 SNACKS

36
Bar Nuts MAKES 2 CUPS / PREP TIME 5 minutes / COOK TIME 5-8 minutes

Preheat Gourmia Air Fryer Oven to AIR FRY 350°

1. Place nuts in Fry Basket keeping in a single layer

2. AIR FRY in center of oven for 5-8 minutes or until nuts
are toasted and golden brown, shaking Fry Basket halfway
through cooking. Watch carefully nuts burn quickly!
2 cups mixed unsalted nuts 3. In a large bowl mix together all remaining ingredients
1 tablespoon fresh rosemary, chopped 4. When nuts are done remove from oven and add to bowl
½ teaspoon hot paprika with spice mixture
2 teaspoons light brown sugar
2 teaspoons kosher salt
5. Mix gently making sure nuts get evenly coated
1 tablespoon unsalted butter, melted
Serve warm

37
 SNACKS

38
Spiced Cheddar MAKES APPROXIMATLY 25 CRAKERS
PREP TIME 15 minutes, plus 1 hour to chill dough
COOK TIME 15-20 minutes

Crackers Set Oven Rack to center position in oven

1. Combine flour, salt, and spices in a food processor. Add

butter and process until mixture resembles coarse meal
2. Add cheese to processer and process until dough starts
to hold together
1 cup unbleached all-purpose flour
½ teaspoon salt 3. Turn out onto a lightly floured surface. Divide in half and
¼ teaspoon smoked paprika roll each half of dough into a log about 1 ½ inches in
1/8 teaspoon cayenne pepper (omit if using hot paprika) diameter. Wrap in plastic and chill until firm, at least 1 hour
½ cup (1 stick) unsalted butter, cut into small pieces 4. Preheat Gourmia Air Fryer Oven to BAKE 350°
½ cup sharp white cheddar cheese, grated
1 tablespoon nigella seeds (poppy or sesame seeds may 5. Cut dough into ⅓ - ½ inch thick rounds and place 1 inch
be substituted) apart on parchment lined Baking Pan
1 egg white beaten with ½ teaspoon of water 6. Brush each cracker with beaten egg white and sprinkle
with nigella seeds
7. BAKE for 10-15 minutes, until slightly browned
8. Repeat with remaining dough rounds

Let crackers cool completely before serving

39
 SNACKS

40
Eggplant and SERVES 4 / PREP TIME 15 minutes / COOK TIME 30 minutes

Sweet Tomato Toast Preheat Gourmia Air Fryer Oven to AIR FRY 400°

1. In a medium bowl mix together olive oil, garlic and 2 tablespoons

of the herbs
2. Brush both sides of eggplant slices with olive oil mixture and
season with salt and pepper
1 small eggplant, cut on the diagonal into ¼ inch thick slices
3. Repeat with bread slices
8 thick slices of Italian bread
1 pint cherry or grape tomatoes 4. Add tomatoes to bowl with remaining oil and mix well. Season
1 medium clove garlic, grated or finely minced with salt and pepper
3 tablespoons fresh herbs, chopped (basil, marjoram, 5. Place tomatoes in Fry Basket and cook in center of oven for 15
rosemary or a combination of all three) minutes or until tomatoes are slightly charred and soft
¼ cup olive oil 6. Remove tomatoes from Fry Basket and set aside to cool
kosher salt
7. Arrange eggplant slices in Fry Basket keeping in a single layer
freshly ground black pepper
8 oz. ricotta cheese 8. Cook eggplant for 10-13 minutes or until cooked through and brown
9. Remove eggplant from Fry Basket and set aside
10. Place bread slices in Fry Basket and cook in center of oven
for 5 minutes or until golden brown

Assemble Toast:
Divide eggplant and tomatoes evenly between bread slices and
top each toast with a spoonful of the ricotta. Sprinkle with
remaining tablespoon of fresh herbs
41
 SNACKS

42
Caramel Corn Granola SERVES 4 / PREP TIME 5 minutes / COOK TIME 30-35 minutes

Preheat Gourmia Air Fryer Oven to BAKE 325°

Line Baking Pan with parchment paper
Set Oven Rack to center position in oven

1. In a large bowl mix together melted butter, brown sugar,

6 tablespoons unsalted butter, melted vanilla and salt until thoroughly combined
⅓ cup packed light brown sugar 2. Add oats and corn flakes, mix well
2 teaspoons vanilla extract 3. Stir in peanuts
½ teaspoon kosher salt
2 cups old-fashioned rolled oats 4. Spoon into prepared baking pan and press granola out in
½ cup corn flake cereal pan to form an even, single layer
½ cup unsalted peanuts, coarsely chopped 5. Cook in center of oven for 30-35 minutes or until slightly
brown but not dried out
6. Let cool completely before breaking into large clusters

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 SNACKS

44
Dilly Beans SERVES 2 / PREP TIME 5 minutes / COOK TIME 6-8 hours

1. In a large bowl toss together all ingredients

2. Arrange green beans on Fry Basket in a single layer
allowing space between each green bean
3. Set Gourmia Air Fryer oven to DEHYDRATE 135° and cook
for 6-8 hours or until green beans are dry and crisp
8 oz. whole frozen green beans, defrosted and dried well
¼ teaspoon dry ranch dressing mix
⅛ teaspoon dry dill weed

45
 SNACKS

46
BBQ Carrots SERVES 2 / PREP TIME 5 minutes / COOK TIME 6-8 hours

1. In a large bowl toss together all ingredients

2. Arrange carrot strips on Fry Basket in a single layer
allowing space between each carrot
3. Set Gourmia Air Fryer Oven to DEHYDRATE 135° and cook in
center of oven for 6-8 hours or until carrots are dry and crisp
1 large carrot, peeled cut in half crosswise and sliced
long ways into 1/16 inch thick strips.
(A mandolin is very helpful for getting thin even slices).
½ teaspoon barbecue rub

47
 SNACKS

48
Beet Chips SERVES 2 / PREP TIME 5 minutes / COOK TIME 6-8 hours

1. In a large bowl toss together all ingredients

2. Arrange beet slices on Fry Basket in a single layer allowing
space between each beet
3. Set Gourmia Air Fryer Oven to DEHYDRATE 135° and cook
for 6-8 hours or until beets are dry and crisp
1 medium beet, peeled and sliced into 1/16 inch
thick rounds.
(A mandolin is very helpful for getting thin even slices).
½ teaspoon seasoned salt (your favorite brand of all
purpose seasoning salt)

49
 DESSERT

50
Bourbon Pecan Brownies MAKES ONE 8X8” PAN / PREP TIME 15 minutes / COOK TIME 30-35 minutes

Preheat Gourmia Air Oven to BAKE 350°

Set Oven Rack to center position in oven

Line a buttered 8-inch square Baking Pan with foil or parchment

paper, allowing 2 inches to hang over sides. Butter lining

6 tablespoons unsalted butter, cut into pieces 1. Put butter, chocolate, and cocoa in a heatproof medium bowl
6 ounces semisweet chocolate chips set over a pan of simmering water, stir until butter and chocolate
¼ cup unsweetened cocoa powder (not Dutch process) are melted. Let cool slightly.
¾ cup all-purpose flour 2. Whisk together flour, baking powder, and salt in a separate bowl
¼ teaspoon baking powder and set aside
¼ teaspoon salt 3. Put sugar, eggs, vanilla and bourbon in the bowl of an electric
1 cup packed light brown sugar mixer fitted with the paddle attachment and beat on medium
2 large eggs speed until pale, about 4 minutes
¼ cup bourbon 4. Add chocolate mixture and beat until combined
2 teaspoons pure vanilla extract
5. Add flour mixture, beat scraping down sides of bowl
½ cup roasted unsalted pecans broken into large pieces
occasionally until well incorporated
6. Stir in pecans
7. Pour batter into prepared pan, smooth top with a rubber spatula
8. BAKE at 350° in center of oven for 30-35 minutes or until
toothpick inserted into brownies comes out with moist crumbs attached
9. Let cool slightly in pan, about 15 minutes
10. Lift brownies out of pan and let cool completely on a wire rack
before cutting into squares
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 DESSERT

52
Tahini Date Bars MAKES ONE 8X8” PAN / PREP TIME 20 minutes / COOK TIME 25-30 minutes

Butter an 8x8” square Baking Pan

Preheat Gourmia Air Oven to BAKE 375°

Set Oven Rack to center position in oven

Date filling 1. In 2 quart saucepan cook filling ingredients over low heat
3 cups dates, pitted and chopped about 10 minutes stirring constantly until thickened,
1 cup water Cool 5 minutes
1 small ripe banana, mashed about ½ cup
¼ cup packed light brown sugar 2. In large bowl, stir together brown sugar, butter and tahini
until well blended
Bars 3. Stir in flour, oats, baking soda, salt and ground cardamom
1 cup packed light brown sugar until crumbly
½ cup unsalted butter, softened
½ cup well stirred tahini 4. Press half of the crumb mixture evenly in bottom of pan
1 ¾ cups all-purpose flour 5. Spread filling evenly over bottom
1 ½ cups quick cooking oats 6. Top with remaining crumb mixture and press lightly
½ teaspoon baking soda 7. BAKE 25 to 30 minutes or until golden brown
½ teaspoon kosher salt
¼ teaspoon ground cardamom
Cool completely before cutting into bars

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 DESSERT

54
Toasted Coconut MAKES ONE 8X8” PAN / PREP TIME 15 minutes / COOK TIME 20-25 minutes

Snack Cake Butter and flour an 8x8” square Baking Pan

Preheat Gourmia Air Fryer Oven to BAKE 350°
Set Oven Rack to center position in oven

Cake:
1. In the bowl of an electric mixer fitted with the paddle
Cake: attachment beat eggs, sugar and vanilla on high until thick and
2 eggs
lemon colored, about 4 minutes
1 cup sugar
1 teaspoon vanilla extract 2. Combine flour, baking powder and salt, add to egg mixture
1 cup cake flour 3. Beat on low until just combined
1 teaspoon baking powder 4. Add coconut milk and melted butter to batter and beat until all
¼ teaspoon kosher salt ingredients are fully incorporated (the batter will be thin)
½ cup coconut milk 5. Pour into prepared Baking Pan
2 tablespoons unsalted butter, melted
6. BAKE at 350° 20-25 minutes or until toothpick inserted into
Frosting: center of cake comes out with moist crumbs attached
¾ cup coconut sugar or packed light brown sugar 7. Cool slightly
½ cup unsalted butter, melted
2 tablespoons coconut milk Frosting:
1 cup shredded coconut 1. Blend all ingredients well
2. Spread over warm cake
3. Broil about 4 inches from the heat for 3-4 minutes or until the
top is lightly browned
Let cake cool completely before serving 55
 DESSERT

56
Lemon Yogurt Cake MAKES ONE LOAF / PREP TIME 15 minutes / COOK TIME 50-55 minutes

Preheat Gourmia Air Fryer Oven to BAKE 350°

Butter and flour a standard (8 ½” x 4 ¼”) loaf pan
Dust with flour, tap out excess
Set Oven Rack to center position in oven

1. In a small bowl sift together flour, baking powder and salt

1 ½ cups all-purpose flour 2. In a large bowl mix sugar and lemon zest until well combined
2 teaspoons baking powder
3. Stir eggs, yogurt, olive oil and vanilla into sugar mixture
¾ teaspoon kosher salt
1 cup sugar 4. Add flour mixture to bowl with wet ingredients and stir until
1 tablespoon grated lemon zest well combined
2 large eggs 5. Pour batter into prepared pan
¾ cup whole milk Greek yogurt 6. BAKE in center of oven for 50-55 minutes or until toothpick
½ cup mild flavored olive oil inserted into center comes out clean
½ teaspoon vanilla extract

Let cake cool completely before serving

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 DESSERT

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Apple Cider Spice Cake MAKES ONE 8X8” PAN / PREP TIME 20 minutes / COOK TIME 30-35 minutes

Preheat Gourmia Air Fryer Oven to BAKE 350°

Set Oven Rack to center position in oven
Line a buttered 8-inch square Baking Pan with foil or parchment
paper, allowing 2 inches to hang over sides. Butter lining
For cake
1½ cups all-purpose flour Cake:
1 teaspoon baking soda 1. In a small bowl whisk together flour, baking soda and salt. Set aside
½ teaspoon kosher salt 2. In the bowl of an electric mixer fitted with the paddle
⅔ cup packed light brown sugar attachment, beat remaining ingredients on medium speed until
¾ teaspoon ground pumpkin pie spice pale, about 5 minutes
1 cup unsweetened applesauce 3. Add flour mixture, beat scraping down sides of bowl occasionally
8 tablespoons unsalted butter, melted and cooled until well incorporated
¼ cup apple cider 4. Pour batter into prepared pan, smooth top with a rubber spatula.
1 large egg 5. BAKE at 350° in center of oven for 30-35 minutes or until
1 teaspoon vanilla extract toothpick inserted into center of cake comes out with moist
crumbs attached
For frosting
6. Let cool 10 minutes
8 tablespoons (1 stick) unsalted butter, room temperature
8 ounces cream cheese, room temperature 7. Lift cake out of pan and let cool completely on a wire rack
¾ cup confectioners’ sugar
¼ cup packed light brown sugar Frosting:
1 teaspoon pure vanilla extract 1. Beat all ingredients together in the bowl of an electric mixer fitted
½ cup chopped toasted nuts, optional with the whisk attachment until light and fluffy, about 3 minutes
2. When cake is cooled frost and garnish with chopped nuts if desired

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