Tag: Lemon

Almond Flour Blueberry Pancakes (Gluten Free)

Almond Flour Blueberry Pancakes (Gluten Free)

Posted on by Amy MS, RD, LDN

Almond Flour Blueberry Pancakes

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Almond Flour Blueberry Pancakes

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  • Author: Amy MS, RD, LDN
  • Total Time: 20 minutes
  • Yield: 7-8 Pancakes
  • Diet: Gluten Free
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Description

These almond flour blueberry pancakes are light, fluffy, naturally gluten-free, and made with simple real-food ingredients. Perfect for a nourishing breakfast or weekend brunch, they come together quickly and pack in protein, fiber, and antioxidants. Serve them warm with a pat of butter, maple syrup and extra berries. 

Ingredients

Units Scale
  • 2 Eggs
  • 1/2 cup Almond Milk
  • 1 Tbsp Maple Syrup
  • 1 tsp Vanilla Extract
  • 1/2 tsp Lemon Zest
  • 1 1/2 cups Almond Flour
  • 1 tsp Baking Powder
  • 1/4 tsp Baking Soda
  • 1/2 tsp Cinnamon
  • 1/8 tsp Salt
  • 1/2 cup Blueberries (fresh or frozen)

Instructions

  1. In a medium mixing bowl, whisk together the eggs, almond milk, maple syrup, vanilla extract, and lemon zest until smooth.
  2. Add the almond flour, baking powder, baking soda, cinnamon, and salt. Stir until just combined. The batter will be slightly thick.
  3. Using a spatula, gently fold in the blueberries.
  4. Heat a nonstick skillet or griddle over medium heat. Lightly grease with butter or oil.
  5. Scoop about 1/4 cup of batter per pancake onto your pan. Cook for 2–3 minutes, until the bubble start to form on top, the edges look set and the bottom is golden. Flip and cook another 1–2 minutes.
  6. Continue with the remaining batter. If pancakes start browning too quickly, reduce the heat slightly.
  7. Serve warm with more berries and maple syrup. Enjoy! 
  • Prep Time: 10 minutes
  • Cook Time: 10
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American

Nutrition

  • Serving Size: 2 Pancakes
  • Calories: 330
  • Sugar: 8g
  • Sodium: 300mg
  • Fat: 25g
  • Carbohydrates: 19g
  • Fiber: 4g
  • Protein: 11g
  • Cholesterol: 130mg

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Tag @thrivenutritionrdn — we can’t wait to see what you’ve made!

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Almond Lemon Cookies

Almond Lemon Cookies

Posted on by Amy MS, RD, LDN

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Almond Lemon Cookies

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Almond Lemon Cookies Gluten Free

Almond Lemon Cookies

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5 from 1 review

  • Author: Amy RD, LDN
  • Total Time: 22 minutes
  • Yield: 11-12 cookies
  • Diet: Gluten Free
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Description

Almond lemon cookies are moist, light and gluten-free goodness!

Ingredients

Units Scale
  • 1 1/2 cups Almond Flour
  • 1/3 cup Honey
  • 1/8 tsp Baking Soda
  • 1 Medium Sized Lemon, Zested and Juiced
  • 1 Large Egg White
  • 2 tbsp Powdered Sugar
  • 2 tbsp Slivered Almonds (optional)

Instructions

  1. Preheat oven to 350° F. Get out a baking sheet and set aside.
  2. Place the egg white into a small bowl and beat with a fork until slightly frothy. Set aside.
  3. In a medium-sized mixing bowl add the almond flour, lemon zest, lemon juice, honey, baking soda, and egg white. Stir together with a spatula. The mixture should resemble wet sand.
  4. Using a 1 1/2 inch scoop, scoop the dough and place onto the baking sheet. Continue until all dough has been used.
  5. Sprinkle each raw cookie with a few slivered almonds and gently press the cookies with your hands to flatten them every so slightly.
  6. Place the tray into the oven and bake the cookies for 12 minutes until just golden on the edges. You do not want to over cook!
  7. After 12 minutes, allow the cookies to cool on a wire rack for at least 10 minutes.
  8. Sprinkle with powdered sugar and enjoy!

Equipment

  • Prep Time: 10 minutes
  • Cook Time: 12 minutes
  • Category: Dessert
  • Method: Bake

Nutrition

  • Serving Size: 1
  • Calories: 124
  • Sugar: 10g
  • Sodium: 20mg
  • Fat: 8g
  • Carbohydrates: 13g
  • Fiber: 2g
  • Protein: 4g
  • Cholesterol: 0mg

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Tag @thrivenutritionrdn — we can’t wait to see what you’ve made!

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Blackberry Compote

Blackberry Compote

Posted on by Amy MS, RD, LDN

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Blackberry Compote

Blackberry Compote

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  • Author: Amy RD, LDN
  • Total Time: 12 minutes
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Description

This Blackberry Compote is an antioxidant packed topping for waffles, yogurt, pancakes or any dessert.

Ingredients

Units Scale
  • 1 pint Fresh Blackberries or 2 Cups Frozen Blackberries
  • 1 Tbsp Maple Syrup
  • 1 Tbsp Water
  • 1 Tbsp Lemon Juice

Instructions

  1. Combine all ingredients into a small sauce pan.
  2. Bring the mixture to a boil, then turn down to simmer.
  3. Simmer for 10 minutes until the compote has thickened and the blackberries are slightly broken down.
  4. Allow to cool slightly before digging in, enjoy!

Equipment

Notes

  1. If you’re using frozen blackberries, pop a lid on to your sauce pan to bring the mixture up to a boil faster.
  2. For smaller bits of blackberries, use the back of a fork to break the fruit up a bit during the simmer process.
  3. Store the compote in a mason jar with a lid. It will keep in the refrigerator for about 2 weeks.
  • Prep Time: 2 minutes
  • Cook Time: 10 minutes
  • Category: Sauces
  • Method: Stovetop
  • Cuisine: American

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Harvest Farro Grain Salad

Harvest Farro Grain Salad

Posted on by Amy MS, RD, LDN

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Harvest Farro Grain Salad

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Harvest Farro Grain Salad

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  • Author: Amy RD, LDN
  • Total Time: 20 minutes
  • Yield: 6 Servings
  • Diet: Vegetarian
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Description

Enjoy the ultimate fall flavors with this Harvest Farro Grain Salad, packed with dried cranberries, crisp apples, and a tangy maple lemon dressing—perfect for a healthy, seasonal meal or side dish!

 

Ingredients

Units Scale

Salad:

  • 1 cup Farro
  • 1/4 cup Dried Cranberries
  • 1/4 cup Raw Pecans, chopped
  • 1/2 Granny Smith Apple, diced
  • 1/2 cup Raw Baby Spinach
  • 1/4 cup Goat Cheese or Feta (Optional)

Vinaigrette:

  • 1/4 cup Olive Oil
  • 1 tsp Lemon Zest
  • 2 Tbsp Lemon Juice
  • 1 Tbsp Maple Syrup
  • 1/8 tsp Kosher Salt
  • 1/8 tsp Ground Black Pepper

Instructions

  1. Cook the farro according to the package directions.
  2. While the farro cooks, prep the rest of the salad.
  3. In a small bowl, whisk together the vinaigrette ingredients, set aside.
  4. Once the farro is finished cooking, drain off any excess liquid and place farro into a large bowl.
  5. Pour the vinaigrette over top the farro and stir with a wooden spoon or spatula. Place the farro into the fridge to chill for at least 30 minutes.
  6. After 30 minutes, add the diced apple, dried cranberries, pecans, spinach and cheese (if using) to the farro. Stir with spatula to combine.
  7. Cover the salad and refrigerate before serving. Enjoy!

Equipment

  • Prep Time: 5
  • Cook Time: 15
  • Category: Lunch, Salad
  • Cuisine: Mediterranean

Nutrition

  • Serving Size: 1
  • Calories: 209
  • Sugar: 6
  • Sodium: 10
  • Fat: 4
  • Saturated Fat: 0
  • Carbohydrates: 32
  • Fiber: 5
  • Protein: 5
  • Cholesterol: 0

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Tag @thrivenutritionrdn — we can’t wait to see what you’ve made!

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