Flaxseed meal, which develops a gelatinous texture when mixed with water, replaces the eggs and provides structure to this moist, flavorful loaf.”
- 5 tablespoons water
- 2 tablespoons flaxseed meal
- ¾ cup unsweetened almond milk
- ¾ cup sugar
- ⅓ cup canola oil
- 1 teaspoon vanilla extract
- 1½ cups unseasoned pumpkin puree
- 2 cups white whole-wheat flour
- 2 teaspoons baking powder
- 1 teaspoon pumpkin pie spice or cinnamon
- ½ teaspoon salt
- ½ cup bittersweet chocolate chips (optional)
- 1Preheat oven to 350°F. Coat a 9-by-5-inch loaf pan with cooking spray.
- 2Combine water and flaxseed meal in a small bowl. Let stand for a few minutes.
- 3Whisk almond milk, sugar, oil, vanilla and the flaxseed mixture in a medium bowl. Stir in pumpkin puree. Whisk flour, baking powder, pumpkin pie spice (or cinnamon) and salt in a large bowl. Add the wet ingredients and stir until just combined. Stir in chocolate chips, if using. Transfer the batter to the prepared pan.
- 4Bake until golden and a toothpick inserted into the center comes out clean, 1 hour to 1 hour 15 minutes. Cool in the pan for 10 minutes, then turn out on a wire rack. Let cool for 1 hour before slicing.
Homemade kale chips are incredibly easy to make. Thanks to the air fryer, fresh kale leaves turn extra crispy in under 15 minutes with much less fat than some store-bought options. Warning: These will go fast!”
- Cooking spray
- 6 cups packed torn lacinato kale leaves (from an 8-oz. bunch)
- 1 tablespoon olive oil
- 1½ teaspoons reduced-sodium soy sauce
- ⅛ teaspoon salt
- ½ teaspoon white sesame seeds
- ¼ teaspoon ground cumin
- 1Coat air-fryer basket with cooking spray.
- 2Toss kale with oil, soy sauce and salt in a medium bowl; rub the leaves together well so they are completely coated.
- 3Place the kale mixture in the prepared basket. Coat the leaves with cooking spray. Cook at 375°F until crispy, 10 to 12 minutes, shaking the basket and stirring the leaves every 3 to 4 minutes. Remove from the basket and quickly sprinkle with sesame seeds and cumin.
Mini pretzels, puffed corn cereal, and salty soy nuts provide taste and crunch in each handful of this 5-minute snack mix. The most difficult part of this recipe will be trying not to eat too much of it—it’s that yummy!”
- 5 ounces unsalted mini pretzels (such as Snyder’s Brand or 365 Brand)
- 4 cups peanut butter-flavored or plain puffed corn cereal (365 Brand)
- 1 cup roasted and salted whole soy nuts (see Tip)
- 1Combine the pretzels, cereal, and soy nuts in a large bowl. Place mixture in a large resealable bag to transport.
This Chocolate Peanut Butter Popcorn is quick, satisfying, and kid friendly. Kids can help prepare by measuring the powdered peanut butter and adding it to popcorn.”
- 1 tablespoon powdered chocolate-flavor peanut butter
- 2 cups plain popcorn (see Tip)
- 1Sprinkle powdered chocolate-flavor peanut butter over piping-hot, plain popcorn.
Air-fried chickpea snacks are intensely flavored and incredibly crunchy. Drying the chickpeas is essential to a good crunch, so don’t skip this step. If you have time, leave them out on the counter to dry for an hour or two before frying.”
- 1 (15 ounce) can unsalted chickpeas, rinsed and drained
- 1½ tablespoons toasted sesame oil
- ¼ teaspoon smoked paprika
- ¼ teaspoon crushed red pepper
- ⅛ teaspoon salt
- Cooking spray
- 2 lime wedges
- 1Spread chickpeas on several layers of paper towels. Top with more paper towels and pat until very dry, rolling the chickpeas under the paper towels to dry all sides.
- 2Combine the chickpeas and oil in a medium bowl. Sprinkle with paprika, crushed red pepper and salt. Pour into an air fryer basket and coat with cooking spray. Cook at 400°F until very well browned, 12 to 14 minutes, shaking the basket occasionally. Squeeze lime wedges over the chickpeas and serve.
With plenty of kick from a serrano chile pepper, this tomatillo-and-tomato medley is perfect for serving as a snack with baked tortilla chips or, another time, as a relish for broiled fish or chicken.”
- ¼ cup finely chopped red onion
- ¼ cup ice water
- 2 tablespoons white wine vinegar
- 4 fresh tomatillos (about 4 ounces)
- ¾ cup finely chopped yellow cherry tomatoes
- 2 plum tomatoes, finely chopped (about ⅔ cup)
- 1½ teaspoons snipped fresh cilantro
- 1 fresh serrano chile pepper, seeded and finely chopped (see Tip)
- 1 teaspoon lime juice
- Ground black pepper
- Baked tortilla chips
- 1In a medium bowl, combine onion, the ice water, and vinegar. Let stand for 30 minutes. Meanwhile, remove and discard the thin brown papery husks from the tomatillos. Rinse tomatillos and finely chop (you should have about ¾ cup).
- 2Drain onion; stir in tomatillos, cherry tomatoes, plum tomatoes, cilantro, chile pepper, and lime juice. Season to taste with salt and black pepper. Cover and chill for at least 1 hour or up to 24 hours.
- 3Tote in an insulated cooler with ice packs. Serve with baked tortilla chips.