Preheat the air fryer to 350°F (175°C).

Grease an 8×4 inch loaf pan with cooking spray and set aside.

In a mixing bowl, whisk together chia seeds, coconut oil, almond milk, salt, eggs, almond flour, and baking soda until a smooth batter forms.

Spread the batter evenly into the prepared loaf pan.

Place the loaf pan in the air fryer basket and return it to the fryer.

Cook for 30 minutes on Air Fryer Mode, or until the bread is firm and golden brown.

Allow the bread to cool in the pan for a few minutes, then remove it from the pan and let it cool completely on a wire rack.

Slice the bread and serve.

In a suitable bowl, mix almond flour, baking powder, and coconut flour together.

In another bowl, whisk 2 eggs and set aside.

Add softened cream cheese and shredded mozzarella cheese to the dry ingredients.

Mix until well combined.

Gradually pour in the beaten eggs while continuing to mix until a dough forms.

Divide the dough into 6 equal portions and shape each into a bagel shape.

Preheat the air fryer to 350°F (175°C).

Place the bagels in the air fryer basket, leaving space between each.

Brush the tops of the bagels with the egg white and sprinkle with bagel seasoning.

Air fry for 5 minutes, or until the bagels are golden brown and cooked through.

Allow the bagels to cool slightly before serving.

In a large mixing bowl, combine the ground turkey and ground pork.

In a small mixing bowl, whisk together the garlic powder, rubbed sage, dried thyme, paprika, sea salt, and fennel seeds.

Pour the herb mixture over the meat and thoroughly combine until evenly distributed.

Form 4 to 6 patties from the mixture and place them in the air fryer basket.

Lightly spray the patties with cooking oil.

Place the basket in the air fryer and cook at 370°F (190°C) for 10 minutes, or until the patties are cooked through and golden brown.

Cook the patties in batches to avoid overcrowding.

Serve warm.

Preheat the air fryer to 390°F (200°C) on Crisper mode.

Rub the halved and deseeded bell pepper with olive oil around the edges.

Crack one egg into each half of the bell pepper.

Drizzle Sriracha flakes, salt, and pepper evenly over the eggs.

Place the included trivet in the air fryer basket and place the bell pepper halves over the trivet.

Close the air fryer and cook the stuffed peppers for 13 minutes.

Once cooked, carefully remove the peppers from the air fryer and serve immediately.

Nutritional Values (per serving):

Preheat the air fryer to 360°F (180°C).

In a mixing bowl, toss the sliced onion and radishes with coconut oil until evenly coated.

Grease the air fryer basket with a little coconut oil, then spread the radish and onion mixture evenly in the basket.

Place the basket in the air fryer and cook for 8 minutes at 360°F (180°C) on Air Fryer Mode.

Once cooked, transfer the radish mixture to a large mixing bowl.

Add paprika, garlic powder, pink Himalayan salt, granulated onion powder, and freshly ground black pepper to the bowl with the cooked radish mixture.

Stir well to combine.

Return the seasoned radish mixture to the air fryer basket.

Cook again for 5 minutes at 400°F (200°C) in Air Fryer Mode.

Once golden and crispy, remove the radish hash browns from the air fryer and serve warm.

In a 7-inch round cake or pizza pan insert, metal cake pan, or foil pan, combine the pears, brown sugar, cornstarch, and ½ teaspoon salt.

Toss until the pears are evenly coated in the sugar mixture.

In a mixing bowl, combine the remaining ½ teaspoon salt with the granulated sugar, butter, flour, and cocoa powder.

Pinch and press the butter into the other ingredients with your fingers until a sandy, shaggy crumble dough forms.

Stir in the chopped hazelnuts.

Sprinkle the crumble topping evenly over the pears.

Place the pan in the air fryer and cook at 320°F until the crumble is crisp and the pears are bubbling in the center, about 30 minutes.

Carefully remove the pan from the air fryer and serve the hot crisp in bowls, topped with ice cream or whipped cream if desired.

In a large mixing bowl, whisk together the granulated sugar, cocoa powder, and salt.

Add the melted butter, vanilla extract, and lightly beaten eggs to the dry ingredients.

Whisk until smooth.

Stir in the all-purpose flour and chopped bittersweet chocolate until well combined.

Pour the brownie batter into a 7-inch round cake or pizza pan insert, metal cake pan, or foil pan.

Place the pan in the air fryer and cook at 310°F (155°C) until the brownie “pudding” is set at the edges but still jiggly in the middle, about 30 minutes.

Allow the brownie pan to cool in the air fryer for 5 minutes.

Divide the gooey brownies among serving bowls.

Top each serving with a scoop of vanilla ice cream and, if desired, a pinch of flaky sea salt.