Lemon Pound Cake with a Blood Orange Glaze

Lemon Pound Cake with a Blood Orange Glaze - Bright and simple gluten-free pound cake that’s perfect for any occasion. 

Not going to lie, recipe tasting this pound cake recipe was hard. Mentally hard. I had to wake up early in the morning so that by the time the pound cake was cooled and glazed, I immediately dropped it off at the office before I could think to take a slice for myself. It’s just that good! 

Since I made this recipe close to Mother’s Day, my coworkers alluded to the fact that it’s the perfect Mother’s Day dessert! And, they are right - because what mother doesn’t love moist pound cake and citrus!? If anything, my mother first introduced me to pound cake - lemon pound cake in fact! 

Although bittersweet, even though we are nearing the end of the blood orange season, you can use whatever citrus fruit juice you would like as the glaze. For example, I played with oranges, grapefruit, and limes - all complement the lemon flavor in the pound cake. 

So why not impress your mother with this super easy pound cake recipe! Not only is the recipe super simple (no need for a kitchen aid mixer) but it’s aesthetically pleasing thanks to dehydrated citrus slices! 

All you have to do is: 

1. Preheat oven to 200 degrees

2. Slice citrus thinly using a serrated knife or mandolin

3. Spray bacon rack with a neutral oil spray (like avocado)

4. Place citrus slices on a rack and bake for 1 ½ hour to 2 hours

That’s it! So what are you waiting for, make this now!

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo to #fromtherootsblog on Instagram. We love seeing what you come up with!

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Lemon Pound Cake with a Blood Orange Glaze - Bright and simple gluten-free pound cake that’s perfect for any occasion.

Ingredients

• 1 ½ cup gluten-free baking 1-to-1 flour

• ½ cup organic cane sugar

• 4 Tbsp lemon juice + zest

• 1 tsp vanilla extract

• ½ cup plain yogurt (dairy or lactose-free)

• 2 eggs

• ¼ cup avocado oil

• 1 tsp baking powder

• ½ tsp baking soda

• ¼ tsp salt

Glaze

• ½ juice blood orange

• ½ tsp vanilla extract

• ¼ - ½ cup organic confectioners sugar

Directions

1. Preheat the oven to 350 degrees and line your loaf pan with parchment paper and spray the inside using a neutral oil like avocado oil spray. 

2. In a medium bowl, whisk your dry ingredients until combined. 

3. In a larger mixing bowl, whisk your wet ingredients until combined. 

4. Slowly add your dry ingredients into your wet ingredients until combined. The mixture might look thick but that is okay! 

5. Pour mixture into loaf pan, spread evenly into the pan, and bake for 30-35 minutes or until lightly brown and toothpick, when inserted, comes out clean. 

6. While your loaf is cooking, prepare the glaze by mixing the juice, vanilla, and sugar until desired consistency. (may need to add more or less of confectioners sugar or juice)

7. When the pound cake is done baking, let sit in the pan for 5-10 minutes before transferring to a cooling rack. Once the pound cake has cooled down, pour the glaze over the pound cake and enjoy! 

Notes

• To make dehydrated citrus slices: Preheat oven to 200 degrees. Slice citrus thinly using a serrated knife or mandolin. Spray bacon rack with a neutral oil spray (like avocado). Place citrus slices on a rack and bake for 1 ½ hour to 2 hours. That’s it!

Winter Pear Salad with Citrus Dijon Vinaigrette

Winter Pear Salad with Citrus Dijon Vinaigrette - Seasonal side salad to pair perfectly with your next holiday meal. 

If you haven’t noticed, there is now a salad recipe for every season.

SPRING - Strawberry Fields Salad

SUMMER - Grilled Shrimp Summer Salad

FALL - Fall Harvest Grain Bowl

WINTER - This one! 

Well, I saved the best for last because this one is mighty tasty! Made with seasonal produce like pears, brussels sprouts, pomegranates, kale, and citrus fruits, it’s like the essence of winter but in healthy form! 

Since we are using kale for this salad recipe, we will be following the same tip I wrote about in the fall harvest grain bowl post. But just as a refresher, we will be massaging the kale before assembling the salad. By massaging the kale, not only will your kale last longer in the fridge, but your body will digest the kale more easily by physically breaking it down with lemon, olive oil, and salt. 

This salad also pairs really well with heartier dishes like rosemary & red wine-braised short ribs. You can also make this as a main dish and add protein like grilled chicken, roasted chickpeas, or skirt steak. 

Not only does it pair well with dishes that are typically served during the holidays, the colors in the salad scream Merry Christmas! 

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo to #fromtherootsblog on Instagram. We love seeing what you come up with! 

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Winter Pear Salad with Citrus Dijon Vinaigrette - Seasonal side salad to pair perfectly with your next holiday meal. 

Ingredients

Salad: 

• 2 cups fresh kale (de-stemmed and chopped) 

• 1 cup fresh arugula

• 1 cup shaved brussels sprouts

• ¼ cup toasted raw almonds (crushed)

• ¼ cup pomegranate arils

• 2 Tbsp feta or vegan violife feta (crumbled)

• 1 pear (sliced)

• ½ lemon

• Orange zest

Citrus Dijon Vinaigrette:

• ¼ cup extra virgin olive oil

• 3 Tbsp apple cider vinegar

• 1 Tbsp honey

• 2 tsp dijon mustard

• ½ juice of fresh orange

• ½ tsp garlic powder

• S&P

Directions

1. For the dressing: Combine all ingredients in a glass mason jar or small bowl and shake/mix until well combined. Set in fridge until ready to use on salad.

2. For the salad: In a medium bowl, add chopped kale to a medium bowl and squeeze the juice of half a lemon over and a couple pinches of salt. Massage lemon and salt into the kale. Add the rest of the salad ingredients to the bowl and top with dressing mixture when ready to serve. 

Citrus Hibiscus Sangria

CHEERS TO A HEALTHY, SEASONAL SANGRIA MOCKTAIL. CAN MAKE INTO COCKTAIL VERSION TOO IF THAT’S YOUR THING!

Having From the Roots just turned 1 yesterday and the website getting a face-lift, I wanted to celebrate with something, fun, fruity, and flavorful. What better way to celebrate than with a drink?

From the Roots has become way more than I have ever imagined. I started out just posting recipes I have created throughout the years and now it has turned into so much more. Within this year, we have been invited to do pop-up events, catered for parties and grand openings for businesses, collaborated with major health product companies, became a brand ambassador for Further Food, Banza, Manitoba Harvest Hemp Foods, and have connected with so many amazing people - YOU!

I couldn’t have done this without YOU, so thank you so much! Well, I could keep rambling, but let’s get to the recipe! I made this into a mock-tail form originally for a Galentine’s Day event. It was such a big hit! But TBH, it would be an even more hit if you added wine or prosecco to it…  But you can do whatever you like! ;)

When making sangria, it is best to use seasonal produce so that you can the best, full-bodied flavor from the fruits you are using. For this recipe, I cut up blood oranges, apples, and lemons. The tea I used is Stash’s Wild Raspberry Hibiscus so I added fresh raspberries and fresh mint for a refreshing beverage.

You can also make this drink ahead of time by brewing the hibiscus tea with mint the night before to store in the fridge. When you are ready to make the drink, add the hibiscus tea with the juices and mineral water with fresh cut fruits. It’s that easy!

Want more drink recipes? Check out The Holiday Mule, Strawberry Watermelon Mint Agua Fresca, and Watermelon Lime Refresher.

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo to #fromtherootsblog on Instagram. We love seeing what you come up with!

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Ingredients:

• 4 wild raspberry hibiscus tea bags

• 4 cups filtered water

• ½ cup organic cane sugar

• ½ cup fresh mint leaves

• 1 liter sparkling mineral water

• 1 qt 100% pure juice (pomegranate, strawberry lemonade, cranberry)

• Orange

• Lemon

Garnish

Apples, raspberries, fresh mint, blood orange, lemon, lime, grapes, blackberries

Directions:

1. In a small saucepan, add water and sugar and bring to a boil over medium high heat; stirring until sugar has dissolved.

2. Remove from heat; add hibiscus tea and fresh mint. Cover and let steep for 15 minutes.

3. Pour tea mixture through a fine sieve into a bowl or large pitcher and add ice.

4. Stir in mineral water, juice, and freshly squeezed juice of orange and lemon.

5. Chill drink in refrigerator until completely cold.

6. 30 minutes before serving, add sliced fruits for presentation and added flavor!

Notes:

1. I like using Santa Cruz and R.W. Knudsen 100% juice brands. My favorite combo is mixing ½ qt. pomegranate and ½ qt. strawberry raspberry juice.

2. For tea - I like using Stash’s wild raspberry hibiscus tea.

3. To make this into a cocktail, replace mineral water with red wine or prosecco.