To make Blueberry Filling:

• Preheat air fryer at 180°C for 3 minutes.
• Combine all ingredients in a large bowl.
• Distribute evenly into jam jars.
• Place three jars in air fryer basket.
• Cook for 7 minutes.
• Repeat cooking with remaining jars.
• When jars are removed from air fryer, use the back of a spoon to gently press down on the blueberry filling.
• Set aside.

To make Crumble Topping:

• Combine all ingredients in a medium bowl.
• Distribute mixture over cooked filling in jars.
• Place three jars back in air fryer and cook for an additional 5 minutes.
• Repeat cooking with remaining jars.
• Let jars cool for 10 minutes before eating or covering.
• Refrigerate until ready to serve, up to four days.

To make Cake:

• Preheat air fryer at 180°C for 3 minutes.
• In a large bowl, combine flour, cocoa, erythritol, baking powder, salt, cinnamon and chilli powder.
• Set aside.
• In a small bowl, combine butter, eggs and vanilla.
• Add to flour mixture and stir until smooth.
• Spoon mixture into a cake barrel lightly greased with olive oil.
• Place barrel in air fryer basket and cook for 11 minutes.
• Remove barrel from basket and let set until cool, about 10 minutes.

To make Chocolate Ganache:

• In a double boiler, add all ingredients and place over medium heat.
• Continuously whisk mixture until smooth, about 4 minutes.
• Pour ganache over cooled cake and let set for 30 minutes.
• Slice and serve.

To make Cake:

• Preheat air fryer at 150°C for 3 minutes.
• In a large bowl, combine flour, erythritol, baking powder, cream of tartar and salt.
• Stir in eggs, ricotta cheese, butter, vanilla, lime zest and lime juice until combined.
• Spoon mixture into a 18cm springform pan greased with cooking spray.
• Place pan in air fryer basket and cook for 15 minutes.
• Remove pan from basket and let cool for 10 minutes, then remove sides of springform pan.

To make Topping:

• Combine butter, lime zest, lime juice and ¼ cup erythritol in a small bowl.
• Consistency should be a little thicker than a glaze.
• Spread over top of cooled cake.
• Garnish with almonds and remaining erythritol.
• Slice and serve.

To make Cake:

• Preheat air fryer at 150°C for 3 minutes.
• In a large bowl, combine flour, erythritol, baking powder and salt.
• Set aside.
• In a small bowl, combine butter, egg, orange zest, gelatin, vanilla, cinnamon and strawberries.
• Add to flour mixture and stir until combined.
• Spoon mixture into an ungreased pizza pan.
• Place pan in air fryer basket and cook for 10 minutes.
• Remove pan from basket and let set for about 30 minutes until cooled.

To make Glaze:

• Combine butter, orange zest, orange juice and erythritol in a small bowl.
• Add a little water if glaze is too thick and a little extra erythritol if glaze is too thin.
• Pour over cooled cake.
• Slice cake and serve.

• Preheat air fryer at 180°C for 3 minutes.
• In a medium bowl, combine all ingredients except chocolate chips.
• Fold in chocolate chips.
• Spoon mixture into a pizza pan greased with cooking spray.
• Place pan in air fryer basket and cook for 8 minutes.
• Slice and serve warm.

• Preheat air fryer at 180°C for 3 minutes.
• In a medium bowl, combine flour, cocoa, erythritol, baking soda, butter and sour cream.
• Stir in egg and salt.
• Add chocolate chips and chopped pecans, stirring until mixture is thick and sticky.
• Press mixture into a square cake barrel greased with cooking spray.
• Cover pan with aluminium foil and place in air fryer basket.
• Cook for 9 minutes.
• Remove foil and cook for an additional 2 minutes.
• Remove pan from air fryer and let cool for 30 minutes.
• Once cooled, slice into nine sections and serve.

• In a medium bowl, whisk together butter, erythritol, cream of tartar, orange juice, orange zest, cinnamon and salt.
• Toss in blueberries.
• Pour into an ungreased cake barrel.
• Place cake barrel in air fryer basket.
• Cook for 9 minutes, stirring every 3 minutes.
• Enjoy warmed or at room temperature.

• In a large bowl, combine broccoli, onion, mushrooms, egg, sour cream, mayonnaise, salt and pepper.
• Spoon mixture into a round cake barrel.
• Preheat air fryer at 180°C for 3 minutes.
• Cook casserole for 14 minutes.
• Remove barrel from air fryer and let rest for 10 minutes.
• Evenly distribute crushed Cheddar cheese crisps over the top of casserole and serve warm.

To make Topping:

• Add cauliflower and parsnip to a medium pot of salted boiling water over high heat for 7 minutes until fork-tender.
• Drain cauliflower and parsnip and transfer to a medium bowl.
• Add avocado oil, Cheddar, almond milk, salt and pepper.
• Mash until smooth.

To make Filling:

• While cauliflower and parsnips are cooking, add avocado oil to a large frying pan over medium-high heat.
• Toss in plant based mince, onion, garlic, carrot, capsicum and celery and cook for 4 minutes until vegetables are tender.
• Add tomato sauce, rosemary, thyme, salt and black pepper.
• Set aside.

To assemble:

• Preheat air fryer at 180°C for 3 minutes.
• Spoon filling into a round cake barrel lightly greased with olive oil.
• Top with topping.
• Using the tines of a fork, run shallow lines in the top of the cauliflower for a decorative touch.
• Cook for 12 minutes.
• Remove barrel from air fryer and let rest for 10 minutes in barrel, then serve warm.

• Preheat air fryer at 180°C for 3 minutes.
• In a large bowl, combine Brussels sprouts, broccoli, onion and capsiums.
• Toss with olive oil, chili powder, cumin and coriander.
• Add vegetable mixture to ungreased air fryer basket.
• Cook for 15 minutes, tossing every 5 minutes.
• Transfer to four medium bowls and serve warm.