Enjoy Spring with these Sweet Recipes

While gardens are in the process of being planted, it’s hard to wait for the final product of fresh fruits and vegetables. Spring is a fun time to get back into the habit of incorporating fresh produce into your meals. With these delicious and healthy spring recipes, our mouths are watering even more for our own crops to be ready!

Good Morning Almond Flour Blueberry Muffin Bread

This almond flour blueberry muffin bread recipe will be a hit with your family and serve as a great breakfast option to start the day. The muffin bread is naturally sweetened with pure maple syrup, so you know it’s healthier than other options out there!

Ingredients:

1 cup unsweetened applesauce

3 eggs

3 tablespoons pure maple syrup (or sub honey)

1/2 teaspoon almond extract

2 1/2 cups packed fine blanched almond flour

1/2 cup flaxseed meal

1 teaspoon baking soda

1/4 teaspoon salt

1 cup fresh or frozen blueberries

Optional: 1 tablespoon poppyseeds

Optional: 1 tablespoon lemon zest

For the full recipe, visit Ambitious Kitchen.  

Artichoke Tomato and Spinach Flatbread

This artichoke tomato and spinach flatbread recipe can be used as a main dish or appetizer. Use fresh ingredients to make it even more flavorful. Enjoy!

Ingredients:

6 tablespoons olive oil, divided

2 garlic cloves, minced

2 tablespoons fresh minced parsley

2 (8-inch) round flatbreads, such as naan

1/2 cup shredded mozzarella cheese

4 tablespoons shredded Parmesan cheese, divided

1 (14 oz.) can quartered artichokes in water, drained

1/2 cup cherry or grape tomatoes, halved

1 cup fresh baby spinach, roughly chopped

1/2 teaspoon dried basil or 1 1/2 teaspoon fresh basil

Kosher salt and black pepper

For the full recipe, visit Little Broken.

Strawberry Crumble Bars

While we’re not experiencing full summer temperatures yet, strawberries are always in season! These strawberry crumble bars are gluten-free and pack a taste of strawberry pie in every bite.

Ingredients:

For the crust:

1 1/2 cups packed fine almond flour (do not use almond meal)

1 1/2 cups oat flour

3/4 cup oats

1/2 teaspoon salt

1/2 cup melted and cooled salted butter (or sub vegan butter or melted coconut oil)

1/3 cup pure maple syrup

1/2 teaspoon vanilla extract

For the filling:

1 pound fresh strawberries, diced

3 tablespoons pure maple syrup

1 tablespoon cornstarch (or arrowroot starch)

1 teaspoon lemon juice

1/4 teaspoon almond extract (or sub vanilla)

For the full recipe, visit Ambitious Kitchen.