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2. In a large mixing bowl, combine all ingredients except for the dried
fruit. Spread evenly on the prepared Baking Pan. Transfer the pan
with the granola to the oven in rack Position 2. Set to Bake at 300°F
(150°C) for 25 minutes. Cook until nicely toasted, stirring halfway
through.
3. When the granola is ready, remove from oven, add the dried fruit
and stir to combine.
4. Cool completely on Baking Pan. Transfer to an airtight container to
store for up to 3 weeks.
Nutritional information per serving (½ cup [125 ml]):
Calories 290 (54% from fat) • carb. 29g • pro. 6g • fat 18g • sat. fat 5g • chol. 0mg
sod. 138mg • calc. 19mg • fiber 4g
“Fried” Apples
Crushed graham crackers provide a perfectly sweet crust for apple
slices. A healthy after-school snack for kids.
Makes 2 servings
½
apple, cored and sliced*
1
tablespoon (15 ml) unsalted butter, melted
1
/
3
cup (75 ml) graham cracker crumbs
1. Place the AirFryer Basket onto the Baking Pan; reserve.
2. Brush the apple slices with the butter, then coat with the graham
cracker crumbs.
3. Put the coated apples into the basket and put the assembled pan
into Position 2.
4. Set to AirFry at 400°F (200°C) for 10 minutes. Cook until apples are
nicely browned around the edges. Serve immediately.
* You can increase this recipe by using a whole apple and cooking in two
batches.
Nutritional information per serving:
Calories 126 (29% from fat) • carb. 22g • pro. 1g • fat 4g • sat. fat 2g • chol. 8mg
sod. 124mg • calc. 4mg • fiber 2g
Peanut Butter Swirl Brownies
Fudgy and rich, these brownies are just the thing when you need a
quick chocolate fix.
Makes 16 brownies
Nonstick cooking spray
1½
sticks (¾ cup [175 ml]) unsalted butter, cubed
4
ounces (113 g) unsweetened chocolate, chopped
4
ounces (113 g) bittersweet chocolate, chopped
2
tablespoons (30 ml) cocoa powder
2
teaspoons (30 ml) espresso powder
3
large eggs
1½
cups (375 ml) granulated sugar
2
teaspoons (10 ml) pure vanilla extract
½
cup (125 ml) unbleached, all-purpose flour
¾
teaspoon (3.75 ml) kosher salt
½
cup (125 ml) peanut butter
¼
cup (60 ml) confectioners’ sugar
2
tablespoons (30 ml) unsalted butter, melted and cooled
Pinch kosher salt
1. Fit the oven with the rack in Position 1. Lightly coat a 9-inch (23 cm)
square baking pan with nonstick cooking spray and line with
parchment paper. Reserve.
2 Put the butter and both chocolates into a heatproof bowl and place
over a pot of simmering water. Once the butter/chocolate mixture is
almost completely melted, stir in cocoa powder and espresso
powder. Set aside to cool to room temperature.
