DIGITAL

AIR FRYER OVEN Includes 30 recipes

uniquely created for
Recipe Book and Cooking Chart GTF2468
CONTENT

Model: GTF2468
© 2024 Gourmia
1.0
MAIN VEGETABLES
Crunchy Roasted Halibut with Miso Honey Glaze P. 4 Roasted Carrots with Puffed Grains and Yogurt P. 22
Coconut Shrimp with Lime Aioli P. 6 Sriracha Air Fried Potatoes P. 24
Pastrami-Crusted Steak and Baby Potatoes P. 8 Cauliflower Cacio e Pepe P. 26
Street Style Lamb Skewers P. 10 Sweet Potato “Pie” P. 28
Spicy Stir-Fried Tofu with Charred Shallots P. 12 Banana Fries P. 30
Moroccan Roast Chicken P. 14 Elotes P. 32
Porchetta Spiced Pork Roast P. 16
Pesto Crusted Rack of Lamb P. 18
Shawarma Chicken Thighs P. 20

SNACKS DESSERT
Ruffled Salty and Sweet Cheese Pie P. 34 Bourbon Pecan Brownies P. 54
Fancy Hot Pockets P. 36 Tahini Date Bars P. 56
Za’atar Spiced Chicken Bites P. 38 Toasted Coconut Snack Cake P. 58
Bar Nuts P. 40 Lemon Yogurt Cake P. 60
Spiced Cheddar Crackers P. 42 Apple Cider Spice Cake P. 62
Eggplant and Sweet Tomato Toast P. 44
Caramel Corn Granola P. 46
Dilly Beans P. 48 COOKING CHART
BBQ Carrots P. 50
COOKING CHARTS
Beet Chips P. 52 Air Fry Cooking Chart P. 64
Dehydrate Chart P. 67 3
 MAIN

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

Halibut with Miso Preheat Gourmia Air Fryer Oven to AIR FRY 375°

Honey Glaze
Set Oven Rack to center position in oven
Insert temperature probe according to user manual

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

4 boneless skinless Halibut fillets, ginger and garlic
approximately 6 ounces each and 1 inch thick 2. In shallow plate, mix together melted butter and panko
2 tablespoons white (sweet or Shiro) miso 3. Brush each fish fillet (the side where the skin was) with miso
2 tablespoons honey
mixture
1 tablespoon lemon juice
2 teaspoons ginger, peeled and grated 4. Dip miso side of fish fillets into panko, pressing lightly to
½ teaspoon garlic, grated adhere
¼ cup unsalted butter, melted 5. Place fish panko, side up on foil-lined Baking Pan
½ cup panko breadcrumbs
6. Cook until halibut reaches an internal temperature of 145°
1 lemon, cut into wedges for serving
(approximately 12-15 minutes), or until fish is cooked through
and breadcrumbs are golden brown

Serve with lemon wedges

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Coconut Shrimp Serves 2 / PREP TIME 10 minutes / COOK TIME 8-10 minutes

with Lime Aioli Preheat Gourmia Air Fryer Oven to AIR FRY 375°

To make the lime aioli

Combine all the lime aioli ingredients together in a small bowl.
For coconut shrimp Refrigerate until ready to serve
1 pound large shrimp, peeled and deveined
½ cup all-purpose flour To make the coconut shrimp
½ teaspoon kosher salt 1. Combine flour, salt and black pepper in a shallow bowl
¼ teaspoon ground black pepper
2 large eggs
2. Whisk eggs with 2 tablespoons of water in a second
1 cup unsweetened shredded coconut shallow bowl
½ cup panko breadcrumbs 3. Combine shredded coconut and panko in a third shallow bowl
4. Dip shrimp into flour mixture, shaking off any excess
For lime aioli 5. Next, dip shrimp into eggs
½ cup mayonnaise 6. And lastly, dip shrimp in coconut panko mixture, gently
1 small garlic clove, minced
1 teaspoon lime zest
pressing to adhere
1 tablespoon lime juice 7. Arrange coconut shrimp on Air Fry Basket in a single layer
and place basket in center of oven. Cook in batches if necessary.
8. Cook 8-10 minutes, turning shrimp halfway through cooking

Serve with lime aioli

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Pastrami-Crusted SERVES 2 / PREP TIME 10 minutes / COOK TIME 16-18 minutes

Steak and Baby Preheat Gourmia Air Fryer Oven to AIR FRY 400°
Potatoes Set Oven Rack to rack position #4 in oven
Insert temperature probe according to user manual

1. Mix together spice rub ingredients; set aside

1 pound top Sirloin steak 1½ inch thick, 2. In a large bowl, toss together potatoes with 1 ½ teaspoons
cut in half crosswise of the oil and half of the spice rub
1 pound baby potatoes, approximately 1 inch in diameter
3. Place potatoes in Air Fry Basket and cook in center of oven
1 tablespoon olive or vegetable oil, divided
for 8 minutes
Pastrami spice rub 4. Rub steak with 1 ½ teaspoons of the oil and remaining
1 tablespoon coarsely ground black pepper spice rub
2 teaspoons kosher salt
5. Place steak on top of potatoes in Air Fry Basket
1 ½ teaspoons ground coriander
1 teaspoon turbinado or light brown sugar 6. Cook until steak reaches an internal temperature of 140° for
½ teaspoon onion powder medium (approximately 8-10 minutes), or until desired done-
½ teaspoon garlic powder ness
¼ teaspoon ground mustard
¼ teaspoon paprika
Thyme leaves for garnish, optional Garnish with fresh thyme leaves if desired

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

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

Tofu with Charred Preheat Gourmia Air Fryer Oven to AIR FRY 400°

Shallots
Set 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 and
4 large shallots cut in half lengthwise
shallots are lightly charred
and sliced crosswise into ½ inch thick slices
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
containing sauce
1 teaspoon ginger, grated or finely minced
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
cook 5 minutes or until sauce has thickened.
½ teaspoon cornstarch
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, 9. Garnish with sliced green onions
or ¼ teaspoon ground cayenne pepper

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Moroccan SERVES 4 / PREP TIME 10 minutes / COOK TIME 1-1 ½ hours

Roast Chicken Preheat Gourmia Air Fryer Oven to ROAST 375°

Set Oven Rack to bottom position in oven
Insert temperature probe according to user manual
1 4-5 pound chicken
2 tablespoons olive oil
1. In a small bowl, mix together the olive oil, lemon juice,
2 tablespoons lemon juice
2 cloves garlic, minced garlic, salt, pepper cumin, coriander, paprika, and cinnamon
2 teaspoons Diamond Crystal kosher salt or 1 teaspoon 2. Rub the spice mixture all over the chicken, making sure to
Morton, sea, or table salt coat it well
1 teaspoon ground black pepper
3. Place the chicken on the baking pan and cook in rack
1 teaspoon ground cumin
1 teaspoon ground coriander position #5 until chicken reaches an internal temperature of
1 teaspoon paprika 165° (approximately 1-1 ½ hours), or until juices run clear and
½ teaspoon ground cinnamon chicken is golden brown and skin is crispy

4. Let the chicken rest for 10 minutes before carving

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Porchetta Spiced SERVES 6 / PREP TIME 10 minutes / COOK TIME 1 ½-2 hours

Pork Roast Preheat Gourmia Air Fryer Oven to ROAST 325°

Set Oven Rack to bottom position in oven
Insert temperature probe according to user manual
1 5-6 pound pork loin roast
¼ cup fennel seeds, lightly crushed or roughly chopped
2 tablespoons olive oil
2 tablespoons chopped fresh rosemary 1. In a small bowl, mix together the fennel seeds, olive oil,
2 tablespoons chopped fresh sage rosemary, sage, salt, pepper, red pepper, garlic, and lemon zest
2 teaspoons Diamond Crystal kosher salt or 1 teaspoon 2. Rub the spice mixture all over the pork, making sure to coat
Morton, sea, or table salt
it well
2 teaspoons ground black pepper
1 teaspoon red pepper flakes 3. Place the pork on the Baking Pan and cook in rack position
4 medium garlic cloves, minced #5 until pork reaches an internal temperature of 165° (ap-
Zest of 1 large lemon proximately 1½-2 hours), or until pork is nicely browned and
cooked through

4. Let the pork rest for 10 minutes before carving

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Pesto Crusted SERVES 2 / PREP TIME 10 minutes / COOK TIME 25-30 minutes

Rack of Lamb Preheat Gourmia Air Fryer Oven to ROAST 400°

Set Oven Rack to bottom position in oven
Insert temperature probe according to user manual
1 2-pound rack of lamb
To make the pesto:
For the pesto: 1. Combine basil leaves, pine nuts, and garlic in a food
1 cup fresh basil leaves processor and process until finely chopped
1 tablespoon pine nuts 2. With the machine running, slowly add the olive oil and
1 large clove garlic process until the mixture is smooth
¼ cup extra-virgin olive oil 3. Add the cheese and lemon zest and pulse several times to
¼ cup freshly grated Parmesan combine
Zest of 1 large lemon 4. Remove pesto from processer bowl and reserve half

For the lamb:

1. Rub the remaining pesto all over the lamb, making sure to
coat it well
2.Place the lamb on the Baking Pan and cook in rack position
#5 until lamb reaches an internal temperature of 140° for
medium (approximately 25 minutes), or until desired doneness
3. Let the lamb rest for 5 minutes before carving

Serve with reserved pesto

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

Chicken Thighs Preheat Gourmia Air Fryer Oven to AIR FRY 400°
Set Oven Rack to center position in oven
Insert temperature probe according to user manual

8 small bone in, skin on chicken thighs 1. Mix spices, garlic and oil together until a paste is formed
2 teaspoons ground cumin 2. Rub spice paste evenly on chicken thighs
1 ½ teaspoons kosher salt 3. Place chicken skin side up on Air Fry Basket
1 teaspoon ground coriander
½ teaspoon smoked paprika
4. Cook until chicken reaches an internal temperature of 165°
½ teaspoon ground black pepper (approximately 20-25 minutes), or until chicken is cooked
¼ teaspoon ground cardamom through and skin is crispy
⅛ teaspoon ground cinnamon
2 medium cloves garlic, grated or minced
1 tablespoon olive oil
Serve with lemon wedges
1 lemon quartered for serving

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 VEGETABLES

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

Carrots with Preheat Gourmia Air Fryer Oven to AIR FRY 350°

Puffed Grains
Set Oven Rack to center position in oven

1. Line Baking Pan with parchment paper

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

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 VEGETABLES

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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 Baking Pan with foil

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

*If potatoes are browning too quickly reduce oven temperature to 350°

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 VEGETABLES

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

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 VEGETABLES

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Sweet Potato SERVES 4 / PREP TIME 5 minutes / COOK TIME 50 minutes

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

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

Preheat Gourmia Air Fryer Oven to AIR FRY 400°

2 ripe plantains or 2 almost ripe bananas, peeled
1 tablespoon vegetable oil
1. Cut plantains or bananas in half crosswise and then
2 teaspoons jerk or barbeque seasoning
1 teaspoon turbinado or raw sugar lengthwise into quarters
2. Coat plantains or bananas with oil
3. Dust evenly with spices
4. Place into Air Fry Basket keeping in a single layer
(cook in two batches if necessary)
5. Cook in center of oven for 15-20 minutes for plantains or
10-15 minutes for bananas

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

Preheat Gourmia Air Fryer Oven to AIR FRY 400°

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

Serve with lime wedges

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 SNACKS

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Ruffled SERVES 8 / PREP TIME 15 minutes / COOK TIME 35-40 minutes

Salty and Sweet Preheat Gourmia Air Fryer Oven to BAKE 350°

Cheese Pie
Set Oven Rack to center position in oven

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

black pepper
2. Brush Baking Pan with some of the melted butter
3. Layer one sheet of filo over Baking Pan and brush with melted
8 ounces filo dough sheets, defrosted
butter, letting excess filo hang over edges of Baking Pan
16 ounces feta cheese, crumbled
8 ounces ricotta cheese, well drained 4. Continue layering and buttering filo, angling each sheet
2 eggs, well beaten approximately 45 degrees until you have 8 layers
1 teaspoon fresh marjoram, chopped 5. Spoon filling into Baking Pan and spread evenly
½ teaspoon ground black pepper 6. Roll up remaining filo sheets and cut crosswise into ½ inch ribbons
6 tablespoons unsalted butter, melted 7. Gently toss filo ribbons in remaining butter until evenly coated,
Honey for serving
then place onto center of pie
9 inch pie pan
8. Bring overhanging filo up around ribbons and gently scrunch to
form edge of pie
9. Bake in rack position #4 for 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

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 SNACKS

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

1 9-inch pie crust, homemade or store bought

Preheat Gourmia Air Fryer Oven to BAKE 350°
For the filling Set Oven Rack to center position in oven
1 pound lean ground beef
½ cup onion, chopped
1 teaspoon garlic, chopped To assemble:
½ teaspoon kosher salt 1. Roll dough out into a 12”x12” rectangle
½ teaspoon black pepper 2. Cut into 4 equal squares
¼ teaspoon grated nutmeg
3 tablespoons tomato paste 3. Brush each square with some of the olive oil, leaving a half
3 tablespoons white wine or vegetable stock inch boarder all around
1 tablespoon fresh basil chopped 4. Place one quarter of the filling on the lower half of each
For assembly dough square, spreading out filling, leaving a half inch boarder
8 ounces smoked mozzarella cheese, shredded 5. Top filling with shredded cheese, using one quarter of the
⅛ cup olive oil cheese for each square
⅛ cup grated parmesan cheese
6. Fold top half of dough over bottom half and crimp edges
To make the filling: together with the back of a fork
1. In a large sauté pan over medium heat, cook 7. Brush each pocket with olive oil and sprinkle with
ground beef until slightly browned
2. Stir in onion and garlic and cook for 5 minutes or parmesan cheese
until onions are soft 8. Bake on foil lined Baking Pan 10 minutes or until golden
3. Add remaining ingredients, stir well, and continue
brown
cooking for 15 minutes
4. Remove from heat; cool filling completely
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 SNACKS

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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. In a bowl large enough to hold all the chicken, mix together

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

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

Preheat Gourmia Air Fryer Oven to AIR FRY 350°

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

Serve warm

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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 crumbs
1 cup unbleached all-purpose flour 2. Add cheese to processer and process until dough starts to
½ teaspoon salt hold together
¼ teaspoon smoked paprika 3. Turn out onto a lightly floured surface. Divide in half and
⅛ teaspoon cayenne pepper
½ cup (1 stick) unsalted butter, cut into small pieces roll each half of dough into a cylinder about 1 ½ inches in
½ cup sharp white cheddar cheese, grated diameter. Wrap in plastic and chill until firm, at least 1 hour
1 tablespoon nigella seeds (poppy or sesame seeds 4. Preheat Gourmia Air Fryer Oven to BAKE 350°
may be substituted) 5. Cut dough into ⅓ - ½ inch thick rounds and place 1 inch
1 egg white beaten with ½ teaspoon of water
apart on parchment lined Baking Pan
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

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

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

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

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

Granola 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
⅓ cup packed light brown sugar vanilla and salt until thoroughly combined
2 teaspoons vanilla extract 2. Add oats and corn flakes; mix well
½ teaspoon kosher salt 3. Stir in peanuts
2 cups old fashioned rolled oats
4. Spoon into prepared baking pan and press granola out in
½ cup corn flake cereal
½ cup unsalted peanuts, coarsely chopped pan to form an even, single layer
5. Cook in rack position #4 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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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 Air Fry Basket in a single layer
8 ounces whole frozen green beans, defrosted and allowing space between each green bean
dried well
¼ teaspoon dry ranch dressing mix
3. Place Air Fry Basket in center of oven
⅛ teaspoon dry dill weed 4. Set Gourmia Air Fryer oven to DEHYDRATE 135° and cook
for 6-8 hours or until green beans are dry and crisp

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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 Air Fry Basket in a single layer
1 large carrot, peeled cut in half crosswise and sliced allowing space between each carrot
lengthwise into ¹/₁₆ inch thick strips.
(A mandolin or vegetable peeler is very helpful for
3. Place Air Fry Basket in center of oven
getting thin even slices). 4. Set Gourmia Air Fryer Oven to DEHYDRATE 135° and cook
½ teaspoon barbecue rub in center of oven for 6-8 hours or until carrots are dry and crisp

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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 Air Fry Basket in a single layer
1 medium beet, peeled and sliced into ¹/₁₆ inch thick allowing space between each beet
rounds. 3. Place Air Fry Basket in center of oven
(A mandolin is very helpful for getting thin even 4. Set Gourmia Air Fryer Oven to DEHYDRATE 135° and cook
slices). for 6-8 hours or until beets are dry and crisp
½ teaspoon seasoned salt (your favorite brand of all
purpose seasoning salt)

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 DESSERT

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

Brownies 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
6 ounces semisweet chocolate chips 1. Put butter, chocolate, and cocoa in a heatproof medium bowl set
¼ cup unsweetened cocoa powder over a pan of simmering water; stir until butter and chocolate are
(not Dutch process) 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 speed
2 large eggs 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 and beat, scraping down sides of bowl
½ cup roasted unsalted pecans broken into large
occasionally until well incorporated
pieces
6. Stir in pecans
7. Pour batter into prepared pan and 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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Tahini Date Bars
MAKES ONE 8X8” PAN / PREP TIME 20 minutes
COOK TIME 25-30 minutes

Butter an 8x8” square baking pan

Date filling Preheat Gourmia Air Oven to BAKE 375°

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

Cool completely before cutting into bars

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 DESSERT

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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: Cake:
2 eggs 1. In the bowl of an electric mixer fitted with the paddle
1 cup sugar attachment, beat eggs, sugar and vanilla on high until thick and
1 teaspoon vanilla extract
lemon colored, about 4 minutes
1 cup cake flour
2. Combine flour, baking powder and salt; add to egg mixture
1 teaspoon baking powder
¼ teaspoon kosher salt 3. Beat on low until just combined
½ cup coconut milk 4. Add coconut milk and melted butter to batter and beat until all
2 tablespoons unsalted butter, melted ingredients are fully incorporated (the batter will be thin)
5. Pour into prepared baking pan
Frosting: 6. Bake at 350° 20-25 minutes or until toothpick inserted into center
¾ cup coconut sugar or packed light brown sugar of cake comes out with moist crumbs attached
½ cup unsalted butter, melted 7. Cool slightly
2 tablespoons coconut milk
1 cup shredded coconut Frosting:
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
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 DESSERT

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

Cake Preheat Gourmia Air Fryer Oven to BAKE 350°

Butter and flour a standard (8 ½” x 4 ¼”) loaf pan
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
½ teaspoon kosher salt
4. Add flour mixture to bowl with wet ingredients; stir until well
1 cup sugar
1 tablespoon grated lemon zest 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
MAKES ONE 8X8” PAN / PREP TIME 20 minutes
COOK TIME 30-35 minutes

Spice Cake 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 and beat, scraping down sides of bowl occa-
8 tablespoons unsalted butter, melted and cooled sionally 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 7. Lift cake out of pan and let cool completely on a wire rack
8 ounces cream cheese, room temperature
¾ cup confectioners’ sugar Frosting:
¼ cup packed light brown sugar 1. Beat all ingredients together in the bowl of an electric mixer fitted
1 teaspoon pure vanilla extract with the whisk attachment until light and fluffy, about 3 minutes
½ cup chopped toasted nuts, optional 2. When cake is cooled, frost and garnish with chopped nuts if desired

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 AIR FRY COOKING CHART

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Cook time will vary depending on the amount of food, thickness, and brand. Check food for desired doneness and always ensure raw proteins reach food-safe temperature.

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Cook time will vary depending on the amount of food, thickness, and brand. Check food for desired doneness and always ensure raw proteins reach food-safe temperature.

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DEHYDRATE CHART

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