14
Recipes
Easy Wholegrain Bread
4 cups (520g) whole wheat flour*
1 packet (11g) instant yeast (~1tablespoon)*
1/2 tsp salt
2 tsp maple syrup*
2 cups (480ml) warm water
1 tablespoon water, extra for brushing
1 tablespoon seed variety of choice
1. Add all ingredients to the bowl of a mixer with
dough hook attached.
2. Mix for 5 minutes on low speed.
3. Remove dough and place in greased, 18cm
glass bowl. Cover with greased aluminum foil.
4. Place in the air fryer select DEHYDRATE
program, adjust TEMPERATURE 27°C and
TIME 30 minutes for first proofing stage.
5. Remove dough, punch down and knead for 3
minutes on floured board.
6. Place dough in greased 20cm round high sided
cake pan. Cover with greased aluminum foil
and place pan in air fryer. Select DEHYDRATE
program,adjust TEMPERATURE 27°C and
TIME 30 minutes.
7. Carefully remove aluminum covering using
mitts, brush dough with a little water and
sprinkle with sesame seeds.
8. Select BAKE program, adjust TEMPERATURE
170°C and TIME for 25 minutes.
9. Remove bread from cake pan and cool on wire
rack.
Roasted Granola
3 cups rolled oats
1/4 cup honey or maple syrup
1/4 cup avocado oil
1/2 teaspoon salt
2 tablespoon brown sugar
1/4 cup unsalted almonds
1/4 cup unsalted cashews
1/4 cup cashew butter
1/4 cup chia seeds
1/4 cup coconut flakes
1/4 cup dried raisins
1/4 cup chocolate chip morsels optional
1. Add first 8 ingredients into a bowl and mix
well.
2. Cut a parchment paper to the size of the base
of the cooking drawer. Cut a few small holes so
that the hot air can circulate properly.
3. Add the rolled oats mixture and spread it out
evenly.
4. Select the BAKE program and adjust
TEMPERATURE 160°C,TIME 12 minutes.
Press start button.
5. After 5 minutes of baking, pull out the handle
and add seeds and coconut pieces (if using),
stir the granola mixture.
6. Place back in to the air fryer and cook for
another 5 minutes.
7. When you have 2 minutes left, reduce
temperature to 150°C.Press the
TEMPERATURE SETTING button and then
adjust using the MINUS button.
8. Carefully transfer the granola mixture from the
cooking drawer using heat resistant utensils,
to a bowl. When completely cool, add the
remaining ingredients.
9. Store in an air-tight glass container for about 3
weeks.
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