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Air Fryer Fried Wontons

Air Fryer Fried Wontons

These Air Fryer fried wontons are made with very little oil but are still super crispy and crunchy. They’ll be the first thing to go at a party!

These Air Fryer fried wontons are made with very little oil but are still super crispy and crunchy. They'll be the first thing to go at a party!

To Air Fry or not

We’re back at it with another Air Fryer recipe! Our first recipe was our Air Fryer chicken nuggets, and it was a very big eye-opener for me. I really like it! I have the Power Air Fryer XL 5.3 Quart and I’ve been experimenting like crazy with mine. (That’s an affiliate link for Amazon.com, but of course feel free to shop around.)

So many of you seem at the very least intrigued by the idea of an air fryer, especially those of you in England, where I think these little contraptions have been common for much longer. I do remember when I studied in Spain while I was in college that everyone had a deep fryer on the kitchen counter at all times, so maybe the whole concept of frying is super common in Europe in general? If I’m wrong, I’m sure you’ll correct me in the comments. Just be kind, and all corrections are welcome!

Anyway, since I know that not everyone has (or wants) and Air Fryer, I’ve included alternative directions in the recipe below both for oven-baking and for traditional deep-frying.

I would like to be clear that “air frying” is not, in fact, frying. It is a handy way of getting foods crispy all over, though. I like to think of air frying as more like cooking in a super efficient convection oven.

These Air Fryer fried wontons are made with very little oil but are still super crispy and crunchy. They'll be the first thing to go at a party!

One thing I’ve learned (the hard way, of course) in all of my experimentation so far is that, if you want your air fried foods like these fried wontons to actually look and taste more like they were actually deep-fried, you need more oil than a light spray.

So I got these fried wontons even to bubble a bit similar to how they would if they were deep-fried by actually brushing oil onto them before they went into the fryer. If you simply spray them with a light coating of oil, you’ll have crispy air fried wontons, but they won’t look or taste like they were fried. They’ll taste baked.

Even if they do taste more like they were baked, air frying is still easier in many ways than baking in the oven. You don’t have to preheat anything, it doesn’t heat up your kitchen, and the cook time is faster all around.

These Air Fryer fried wontons are made with very little oil but are still super crispy and crunchy. They'll be the first thing to go at a party!

Ingredients and substitutions

You can play with the filling ingredients in these wontons in lots of different ways. You can use whatever type of ground meat you like (I’ve used all of the recommended meats on different occasions). Just be careful that you don’t skimp on any of the ingredients that provide real flavor, like the oyster or sweet chili sauce, the soy sauce (see note below about soy-free ingredients), and the ginger and garlic.

Egg-free: You could try making the wonton wrappers themselves with “chia eggs” (one “chia egg” is 1 tablespoon ground chia seeds + 1 tablespoon lukewarm water, mixed and allowed to gel), but there are 3 eggs in the recipe so I’m honestly not sure if it would work. And the wrappers would be speckled with the seeds. Instead of egg wash to seal the edges of the wrappers, you can try using just milk (a nondairy milk if necessary).

Soy-free: In place of traditional gluten free soy sauce or tamari, you can use soy-free coconut aminos but I do find that it has considerably less flavor than its soy-based cousin. I recommend doubling the amount.

Air Fryer-free: See the recipe below for oven-baking and deep fryer directions!

Watch this less than 1-minute fried wontons in the Air Fryer video

Click play ▶️ below and watch me make and shape these fried wontons, then make your own!

These Air Fryer fried wontons are made with very little oil but are still super crispy and crunchy. They'll be the first thing to go at a party!
Prep time: Cook time: Yield: 50 wontons

Ingredients

1 recipe gluten free wonton wrappers

1 pound ground chicken, beef, pork or white meat turkey

1 tablespoon finely grated fresh ginger (or 1 1/2 teaspoons ground ginger)

2 garlic cloves, peeled and finely grated or minced

2 tablespoons chopped scallions (from about 1 large scallion, white and green parts)

1 tablespoon gluten free soy sauce or tamari

2 tablespoons gluten free sweet chili sauce (or 2 tablespoons gluten free oyster sauce)

2 cups chopped fresh greens such as kale, brussels sprouts and/or cabbage

Egg wash (1 egg beaten with 1 tablespoon water)

Oil, for coating (or for frying)

Directions

  • Make the wonton wrappers according to the recipe instructions, cut into approximately 3-inch squares. Set the wrappers aside. In a large bowl, place the meat, ginger, garlic, scallion, soy sauce, sweet chili sauce or oyster sauce, and greens, and mix well to combine. The mixture will be thick and relatively sticky.

  • To assemble the wontons, place a wonton wrapper flat in the palm of your hand. Dip the index finger of your free hand in the egg wash, and paint all 4 edges of the wrapper with the egg wash. Add about 1 teaspoonful of the filling mixture to the center of the wrapper. Fold one corner of the wrapper catty-corner to the opposite corner to enclose the filling. Seal the wrapper tightly around the filling, squeezing out any air bubbles.

  • Place the shaped and filled wontons in the basket of your air fryer in a single layer and spray or brush generously with oil on both sides. Place in the air fryer and fry at 350°F for 4 minutes. Remove the basket and shake it around, turning over as many of the wontons as possible. Return the basket to the air fryer and continue to fry for another 4 to 6 minutes, or until golden brown all over. Serve immediately with extra sweet chili sauce or soy sauce.

  • Alternate Oven-Baking Directions: Prepare the wontons in the same manner, but place them on a wire rack above the lined baking sheet about 1 inch apart from one another. Preheat your oven to 375°F. Using a pastry brush, coat the tops with an egg wash (1 egg beaten with 1 tablespoon water), then place in the center of the preheated oven and bake for 12 minutes, or until lightly golden brown. They can also be boiled in hot soup until tender and cooked all the way through, about 5 minutes.

  • Alternate Deep-Frying Directions: Prepare the wontons in the same manner. Place paper towels on a plate, and set it aside. Place about 1 1/2 inches of a neutral oil with a high smoke point (like peanut or avocado oil) in a medium-size, heavy-bottomed saucepan and bring the oil to 350°F over medium-high heat. Add a few wontons to the oil to fry, turning occasionally until they are golden brown, about 3 minutes. Remove them using a strainer to the paper-towel-lined plate to drain. Bring the oil back to temperature between batches. Repeat with the remaining wontons.

  • Adapted from the book Gluten-Free Small Bites: Sweet and Savory Handheld Treats for On-the-Go Lifestyles and Entertaining, by Nicole Hunn. Excerpted by arrangement with Da Capo Press, an imprint of Perseus Books, LLC, a subsidiary of Hachette Book Group, Inc. Copyright © 2016.

Love,
Nicole

Flourless Coconut Peanut Butter Cookies

Flourless Coconut Peanut Butter Cookies

These flourless coconut peanut butter cookies are low in sugar, packed with protein and take just minutes to throw together. They’re naturally grain-free and dairy-free, too!

These flourless coconut peanut butter cookies are low in sugar, packed with protein and take just minutes to throw together. They're naturally grain-free and dairy-free, too!

This recipe for flourless peanut butter cookies is a riff on my chocolate flourless peanut butter cookies, which I almost always have a batch of in my freezer. I even frequently make a dozen of them for myself and eat two for breakfast.

Can I leave out the….?

I’ve gotten many requests for making flourless peanut  butter cookies without the cocoa powder, but that’s easier said than done. Although I do try to provide as much information on substitutions as possible in my recipes, I’m afraid many readers still assume that they should just be able to leave out an ingredient and still have the recipe turn out. I’m afraid it just doesn’t work like that!

I understand what it’s like when you see a recipe that looks so tempting, but it calls for an ingredient you simply can’t eat. So I do my best.

These flourless coconut peanut butter cookies are low in sugar, packed with protein and take just minutes to throw together. They're naturally grain-free and dairy-free, too!

Unless an ingredient is merely perched on top of, say, a cookie right before it goes into the oven (like an extra few chocolate chips), it enters into the chemical reaction that results in these delicious cookies. In fact, that chemical reaction is most amazing in a flourless baking recipe like this one.

As a general rule of thumb, too, the simpler the recipe, the more important the role of each individual ingredient. In flourless baking, something other than an ingredient ground into flour must provide the structure.

Here, it’s peanut butter. Peanut butter and chocolate can do absolutely amazing things in baking! Sometimes, it’s cooked quinoa or even black beans.

These flourless coconut peanut butter cookies are low in sugar, packed with protein and take just minutes to throw together. They're naturally grain-free and dairy-free, too!

We eat a ton of nut butter in my house, and much of it is in baking. Not only does nut butter provide an amazing base for creating all sorts of flourless baked goods, but it’s high in good fats and high in protein—plus, each of my 3 children loves it.

These cookies have an amazing chewy texture that you wouldn’t think was possible without any flour. And they’re so, so different from their O.G. chocolate flourless peanut butter cookie cousins. The toasted coconut flakes help add structure, taste and texture.

My husband and I certainly didn’t have 3 children knowing that I would become a recipe developer by trade, but it’s certainly been very useful. All 3 of them have such different taste and texture preferences, so when they all 3 love something, I figure there’s a good chance you will, too!

These flourless coconut peanut butter cookies are low in sugar, packed with protein and take just minutes to throw together. They're naturally grain-free and dairy-free, too!

Ingredients and substitutions

I have tested these cookies many, many times and many ways, but not without eggs and not without peanuts. So these are my best-educated guesses for substitutions:

Egg-free: You could try a “chia egg” for each of the two eggs in this recipe. A “chia egg” is simply 1 tablespoon of ground chia seeds + 1 tablespoon lukewarm water, mixed and allowed to gel.

Peanut-free: You could try making these flourless peanut butter cookies with cashew butter or almond butter. I bet they would work great!

Dairy-free: This recipe is naturally dairy free, provided you are careful to use dairy-free chocolate chips.

Coconut-free: If you don’t like coconut sugar, you can replace it with an equal amount, by weight, of light brown sugar. In place of the toasted coconut chips, you can use an equal amount, by weight, of certified gluten free old-fashioned rolled oats.

Chocolate chips: In place of chocolate chips, you can use any sort of chips you like, or just use more coconut flakes in their place. You do need something to help provide some structure to the cookies, though, so you can’t simply leave them out.

Watch this super-short 45 second video of me making these peanut butter cookies.

Just push play ▶️ below to watch me, then make your own!

These flourless coconut peanut butter cookies are low in sugar, packed with protein and take just minutes to throw together. They're naturally grain-free and dairy-free, too! #dairyfree #grainfree #glutenfree #flourless
Prep time: Cook time: Yield: 14 cookies

Ingredients

1 cup (80 g) unsweetened coconut flakes (chips)

1 cup (256 g) no-stir natural peanut butter (no stir is the kind that doesn’t separate in the jar)

2 eggs (100 g, weighed out of shell) at room temperature, beaten

1 teaspoon baking soda

1/4 teaspoon kosher salt

1/4 cup + 2 tablespoons (86 g) coconut palm sugar, ground finely

1 teaspoon pure vanilla extract

2/3 cup (4 ounces) semi-sweet chocolate chips

Directions

  • Preheat your oven to 300°F. Line a large rimmed baking sheet with parchment paper, and place the coconut flakes on it in a single layer. Place in the center of the preheated oven and toast until the edges of the flakes begin to brown, about 5 minutes. Remove from the oven and set aside to cool. Increase the oven temperature to 350°F.

  • In a large bowl, place the peanut butter, eggs, baking soda, salt, sugar, and vanilla, and mix to combine. The mixture should be thick and smooth. Add the toasted and cooled coconut flakes and most of the chocolate chips (reserving a few for placing on top of each cookie after shaping), and mix until evenly distributed throughout the cookie dough.

  • Scoop 2 to 3 tablespoon-sized portions of the cookie dough onto the prepared baking sheet, placing about 1 1/2 inches apart from one another. With wet hands, roll each piece into a round and then press gently into a disk about 1/2-inch tall. Place a few of the reserved chips on top of each disk. Place in the center of the preheated oven and bake for about 12 minutes, or until set in the center. Don’t overbake.

  • Remove from the oven and allow the cookies to cool for 10 minutes on the baking sheet before transferring to a wire rack to cool completely. Store leftovers in a sealed container at room temperature for about 3 days. Freeze for longer storage.

Love,
Nicole

Cinnamon Swirl Gluten Free Banana Bread

Cinnamon Swirl Gluten Free Banana Bread

This cinnamon swirl gluten free banana bread is naturally dairy free—and it’s incredibly moist and tender. The cinnamon-sugar just seals the deal. It’s going to become your new favorite way to save those dying bananas!

This cinnamon swirl gluten free banana bread is naturally dairy free—and it's incredibly moist and tender. The cinnamon-sugar just seals the deal. It's going to become your new favorite way to save those dying bananas!

Banana bonanza (too much?)

My one bowl gluten free banana bread recipe is easily one of my favorite recipes in the history of ever. Whenever we talk about it on Facebook, so many of you say (sometimes as a sort of confession, but there’s no shame needed here!) that you make that banana bread once a week—at least!

We eat a lot of bananas in my house. Well, with 3 teenagers, we eat a lot of everything in my house! But about a year ago, I finally got a little hook that sticks on to the underside of a kitchen cabinet to hold bananas so they don’t ripen unevenly. It even folds up and out of sight when it’s not in use.

I don’t care for those enormous “banana trees.” I can’t dedicate that sort of counter real estate to one fruit. But this hook is awesome. And my ripening bananas are always front and center!

This cinnamon swirl gluten free banana bread is naturally dairy free—and it's incredibly moist and tender. The cinnamon-sugar just seals the deal. It's going to become your new favorite way to save those dying bananas!

Banana bread variety is the spice of life

Many of you have said that you add chocolate chips to your banana bread. Well, of course that’s genius. Chocolate and bananas are a match made in heaven, and I’m only ashamed that I never thought to try that myself.

Another match made in heaven is cinnamon-sugar and bananas. The cinnamon swirl flavors every bite, but of course is concentrated on the top and toward the center, as that’s where we put the swirl mixture. Every single crumb of the banana bread itself is fork-squish tender (that’s a thing, right?), but the swirl itself is just on another level entirely. But somehow it doesn’t make the slices delicate or prone to falling apart.

When adding a cinnamon swirl, I’ve found that virgin coconut oil works better than butter. That meant that, if I just used a dairy-free plain yogurt, this entire gluten free banana bread recipe would be safe for my dairy-free daughter.

Whenever you’re swirling batter with a cinnamon-sugar mixture, the enemy is a too-stiff batter that doesn’t want to, well, swirl. Melted virgin coconut oil is thinner than melted butter, and suddenly the entire recipe becomes easier to handle.

This cinnamon swirl gluten free banana bread is naturally dairy free—and it's incredibly moist and tender. The cinnamon-sugar just seals the deal. It's going to become your new favorite way to save those dying bananas!

When you add melted coconut oil to the cinnamon sugar swirl, too, it tends to stay in place rather than melting throughout the batter like it would if we were using butter. A crumble, which has flour in it, is quite different from a swirl as a crumble has its own structure.

I’ll leave it there since we’re getting into the ingredient-and-recipe-development weeds, and I’m fairly certain I’m the only one still interested. Just trust me that you want to use melted coconut oil in this recipe where it’s called for, even if you’re not dairy free!

This cinnamon swirl gluten free banana bread is naturally dairy free—and it's incredibly moist and tender. The cinnamon-sugar just seals the deal. It's going to become your new favorite way to save those dying bananas!

Ingredients and substitutions

Dairy-free: This recipe is already dairy-free, and I really recommend that you use the virgin coconut oil and not substitute it with butter. It helps keep the batter the proper consistency for swirling. If you don’t have a problem with dairy, you can replace the plain yogurt with an equal amount, by weight, of sour cream or dairy Greek yogurt.

Egg-free: Since this recipe calls for 2 eggs, you should be able to replace each of them with a “chia egg,” which is just 1 tablespoon ground chia seeds mixed with 1 tablespoon lukewarm water and allowed to gel. I haven’t tried that substitution, though, so you’ll have to experiment.

Banana-free: Just kidding! We’re not making banana bread banana-free, silly! If you don’t like or can’t have bananas, try one of the many other gluten free quick bread recipes here on the blog.

Watch this short 1 minute video on how to make gluten free banana bread

Just push play ▶️ below, and watch me make this bread. The swirling part begins at minute 0:47, and that’s the hardest part to explain using words!

This cinnamon swirl gluten free banana bread is naturally dairy free—and it's incredibly moist and tender. The cinnamon-sugar just seals the deal. It's going to become your new favorite way to save those dying bananas! #glutenfree #dairyfree #bananabread
Prep time: Cook time: Yield: 1 loaf banana bread

Ingredients

For the batter
2 cups (280 g) all-purpose gluten-free flour

1 teaspoon xanthan gum (omit if your blend already contains it)

3/4 teaspoon kosher salt

1 teaspoon baking powder

1/2 teaspoon baking soda

2/3 cup (133 g) granulated sugar

8 tablespoons (112 g) virgin coconut oil, melted and cooled

2 eggs (100 g, weighed out of shell) at room temperature, beaten

1 teaspoon pure vanilla extract

2/3 cup (150 g) thick non-dairy plain yogurt, at room temperature (my favorite brand is Anita coconut yogurt)

1 cup (200 g) ripe bananas, peeled and mashed lightly (from about 2 medium-size bananas)

For the swirl
2 tablespoons (28 g) virgin coconut oil, melted

1/3 cup (67 g) granulated sugar

2 teaspoons ground cinnamon

1/8 teaspoon kosher salt

Directions

  • Preheat your oven to 350°F. Grease a standard 9 x 5 inch loaf pan, and set it aside.

  • In a large bowl, place the flour, xanthan gum, baking soda, baking powder, salt and sugar, and whisk to combine well. Add the coconut oil, eggs, vanilla, then the yogurt, mixing until just combined after each addition. Add the mashed bananas and mix them carefully into the batter, taking care not to further mash the bananas. Transfer half of the banana batter to the prepared loaf pan and spread it into an even layer with a wet spatula. Set both aside briefly.

  • Make the swirl. In a small bowl, place all of the swirl ingredients and mix to combine well. It will be a thick mixture. Place about one half of the swirl mixture on top of the batter already in the loaf pan and spread it gently into an even layer. Top with the remaining banana batter and spread that with a wet spatula into an even layer. Finish with the remaining swirl batter and spread again gently into an even layer. With a butter knife held perpendicular to the bottom of the loaf pan, swirl the batter from one short side to the other of the pan, back and forth in looping pattern (watch the video for a visual demonstration!). Smooth the top of the swirled batter into an even layer once more.

  • Place the pan in center of the preheated oven and bake for 45 minutes. The loaf should be until golden brown on top, and mostly firm toward the center. Lower the oven temperature to 325°F and continue to bake until completely firm when pressed lightly in the center, another 10 to 15 minutes. Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely before slicing and serving. Leftovers can be wrapped very tightly and stored at room temperature for up to 3 days, and frozen for longer storage.

Love,
Nicole

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