sugar wax recipe no lemon

HOMEMADE CEREAL BARS RECIPE

Homemade cereal grain bars are not only more delicious than store-bought ones but also much healthier. Made with wholesome ingredients like oats, flaxseed meal, and honey, they can be easily adapted to be vegan or gluten-free.

INGREDIENTS

  • 3 cups fresh or frozen organic blueberries (or any preferred berries)
  • Juice of 1/2 lemon
  • 4 drops liquid stevia (optional)
  • 1 1/3 cups unbleached all-purpose flour or gluten-free all-purpose flour
  • 1/3 cup flaxseed meal
  • 1 teaspoon baking powder
  • 2 tablespoons honey
  • 1 teaspoon vanilla extract
  • 1 egg
  • 1 tablespoon melted coconut oil or butter
  • 1-2 tablespoons milk (any type)
  • Raw turbinado sugar (optional)

INSTRUCTIONS

  • Prepare the Blueberry Filling: In a medium saucepan over medium heat, combine the berries and lemon juice. Cook, stirring frequently, until the berries break down and thicken into a jam-like consistency, about 15 minutes. Adjust sweetness with stevia if needed. The filling should taste sweet, as the pastry itself is mildly sweet. Allow the filling to cool.
  • Preheat the Oven: Heat the oven to 350°F (175°C). Line a cookie sheet with parchment paper or a silicone baking mat.
  • Make the Dough: In a food processor or blender, combine the flour, flaxseed meal, and baking powder. Pulse until mixed. In a separate bowl, whisk together the honey, vanilla extract, egg, and melted coconut oil or butter. While the processor is running, slowly pour in the wet ingredients to combine. Add milk, one tablespoon at a time, until the dough holds together but isn’t too wet.
  • Shape the Dough: Roll the dough into a 10” x 12” rectangle on a sheet of wax paper, patching as needed. Use a sharp knife or pizza cutter to divide the dough lengthwise into thirds. Spoon about 1/4 cup of the berry filling down the center of each strip. Carefully fold one side of the dough over the filling, then the other side, gently pinching to seal the edges. Use a bit of water to help the dough stick if needed. Sprinkle with turbinado sugar, pressing lightly if using.
  • Bake the Pastries: Transfer the dough strips seam-side down onto the prepared baking sheet, spacing them about 1 inch apart. Cut each strip into three pieces. Bake for 15 minutes, then let cool. Store in an airtight container in the refrigerator or freezer.

NOTES

  • Filling Variations:
    • In a hurry? Substitute jarred jam for the filling, though freshly cooked berries offer the best flavor.
    • Peanut Butter-Chocolate Chip: Swap out the berry filling for peanut butter. Sprinkle with mini chocolate chips and proceed with the recipe.
  • Vegan Option:
    • Replace the egg with a flaxseed mixture: Combine 1 tablespoon flaxseed meal with 3 tablespoons water, let sit for a few minutes, and use as a substitute.
    • Swap honey for agave syrup.

Enjoy your freshly baked cereal bars, packed with wholesome flavor!

HOW TO MAKE CLASSIC VANILLA ICE CREAM

Homemade ice cream only takes about 25 minutes to churn. Just be sure to pre-chill your bowl for 24 hours and let the mixture rest for 3 hours before churning.

INGREDIENTS

  • 4 large egg yolks
  • 2/3 cup granulated sugar
  • 1 1/2 cups whole milk
  • 1 vanilla bean or 1 teaspoon vanilla extract
  • 1 1/2 cups heavy cream

EQUIPMENT

  • Mixing bowls
  • Fine-mesh strainer
  • Whisk
  • Measuring cups and spoons
  • Medium saucepan
  • Spatula or wooden spoon
  • Instant-read thermometer
  • Ice cream machine
  • Wax paper

INSTRUCTIONS

  • Chill the ice cream bowl: If your ice cream machine has a bowl that needs to be frozen before use, place it in the freezer the night before. If you forget, you can prepare the base and refrigerate it overnight while the bowl freezes, then churn the next day.
  • Prepare an ice bath: Fill a large bowl with ice and water. Place a smaller bowl on top and set a fine-mesh strainer inside. Keep this setup nearby while you make the ice cream base.
  • Whisk the yolks and sugar: In a medium bowl, whisk together 4 egg yolks and 2/3 cup granulated sugar until smooth. The mixture will initially be thick and dark yellow, then lighten to a pale lemon color.
  • Warm the milk: Pour 1 1/2 cups of milk into a medium saucepan. Split the vanilla bean lengthwise, scrape the seeds into the milk, and add the pod (or use 1 teaspoon of vanilla extract). Bring the milk to a simmer, then remove from heat.
  • Temper the egg-sugar mixture: Slowly pour about 1 cup of the hot milk into the egg-sugar mixture while whisking constantly. This process gently warms the eggs, preventing them from curdling.
  • Combine the mixtures: Gradually pour the tempered egg-sugar mixture back into the saucepan with the remaining milk.
  • Cook the base: Return the saucepan to low heat. Stir constantly, scraping the sides and bottom of the pan. Continue cooking until the base thickens enough to coat the back of a spatula and reaches 170°F on an instant-read thermometer.
  • Strain the base: Pour the ice cream base through the fine-mesh strainer into the prepared bowl to remove the vanilla pod and any curdled bits of egg. Discard the strainer, scraping any remaining base into the mixture.
  • Add the cream: Stir in 1 1/2 cups heavy cream into the base.
  • Chill the base: Place the bowl in the ice bath, stirring occasionally, until the mixture is completely chilled (about 20 minutes). Alternatively, cover and refrigerate for at least 3 hours or up to overnight.
  • Churn the ice cream: Transfer the chilled base to the ice cream machine. Churn according to your machine’s instructions until the consistency is between a thick milkshake and soft-serve ice cream, usually about 20 minutes.
  • Freeze until solid: Transfer the churned ice cream to a freezer container. Place a piece of wax paper against the surface to prevent ice crystals from forming. Freeze for at least 4 hours, or until solid.

RECIPE NOTES

  • Other flavor variations: You can customize the flavor of your ice cream by adding ingredients to the milk along with the vanilla, such as fresh herbs, spices, coffee beans, or cacao nibs. Melted chocolate can also be incorporated to create chocolate ice cream.
  • Storage: The ice cream will keep in the freezer for about 2 weeks before it becomes icy.