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!

TRULY THE BEST CREPES I’VE EVER HAD

These crepes are hands down the best I’ve ever had—and trust me, I’ve been to France! Homemade is truly the way to go. This recipe is my absolute favorite! While crepes might remind you of pancakes because they’re flat and topped with goodies, that’s where the similarities end. They’re incredibly thin, but not crispy at all. Instead, they’re soft, flexible, and velvety, with a rich buttery flavor that will have you melting into your strawberries and cream. I’m going to show you exactly how to make these crepes step by step—so simple, you won’t believe it!

EQUIPMENT

  • 8-inch pan
  • Blender

INGREDIENTS

For the Crepes:

  • 2 cups whole milk (avoid using low-fat milk*)
  • 4 large eggs
  • 3 tablespoons sugar (adjust for savory crepes, see notes)
  • 1 tablespoon vanilla (skip for savory crepes, see notes)
  • 1 ½ cups flour (spooned and leveled)
  • ¾ teaspoon kosher salt
  • ¼ cup butter (melted for the batter)
  • ½ cup butter (for cooking the crepes)

For the Cream Cheese Filling:

  • 8 ounces cream cheese (1 block), softened
  • ½ cup powdered sugar
  • 2 tablespoons whole milk (adjust for consistency)
  • ½ teaspoon vanilla
  • ⅛ teaspoon kosher salt

For the Strawberry Filling:

  • 1 ½ pounds strawberries (sliced or quartered)
  • ¼ cup granulated sugar
  • 2 tablespoons strawberry jam

Other Filling Ideas:

  • Fresh lemon juice with powdered or granulated sugar
  • Nutella
  • Mixed berries
  • Cinnamon sugar
  • Whipped cream

INSTRUCTIONS

  • Prep the Strawberries: Wash, hull, and slice or quarter the strawberries to your desired size. Place them in a serving bowl, then top with ¼ cup granulated sugar and 2 tablespoons strawberry jam. Stir to combine and let sit for about 20 minutes to macerate. For an extra boost, try making this Fresh Strawberry Topping, which involves condensing the jam first.
  • Make the Cream Cheese Filling: In a large bowl or stand mixer, beat 8 ounces of softened cream cheese for 1 minute until smooth. Add ½ cup powdered sugar, 2 tablespoons milk, ½ teaspoon vanilla, and ⅛ teaspoon salt. Beat until well combined and smooth, then transfer to a serving bowl.
  • Make the Crepe Batter: In a blender, combine 2 cups whole milk and 4 eggs. Add 3 tablespoons sugar and 1 tablespoon vanilla (omit vanilla for savory crepes). Add 1 ½ cups flour and ¾ teaspoon kosher salt (make sure to spoon and level the flour). Blend until smooth. Melt ¼ cup butter in a small bowl, and while the blender is running on low, pour in the melted butter. Scrape the edges and ensure everything is well combined.
  • Cook the Crepes: Place an 8-inch pan over medium heat, allowing it to heat for 60-90 seconds. Have your butter and batter nearby. When the pan is hot, add about 2 teaspoons of butter and swirl it around to coat the pan. Use a ¼ cup measuring cup to pour 3-4 tablespoons of batter into the center of the pan. Quickly swirl the pan to spread the batter in a thin, even layer. If any holes form, patch them with a tiny bit of batter.
  • Cook the crepe for about 60 seconds or until the top looks dry and matte, with the bottom just beginning to turn golden. Carefully lift the edge with a spatula or chopsticks, then flip the crepe. Cook for another 10-20 seconds, just enough to set the batter without crisping the edges. The crepe should be soft and flexible.
  • Remove the crepe to a plate and continue cooking the rest, adjusting the heat as needed. If you see baby bubbles popping up before you flip the crepe, your pan is too hot—turn it down. Keep stacking the crepes as you cook them.

SERVE

Serve the crepes immediately, filled with your choice of toppings.

  • Strawberry Cream Cheese Crepes: Add cream cheese filling and strawberries to the center, then roll or fold.
  • Strawberry Nutella Crepes: Spread Nutella, top with strawberries, and roll or fold.
  • Lemon Sugar Crepes: Sprinkle with sugar and squeeze fresh lemon juice on top. Fold or roll and add lemon zest if desired.
  • Mixed Berry Cream Cheese Crepes: Add cream cheese and mixed berries (raspberries, blueberries, blackberries), then roll or fold.
  • Cinnamon Sugar Crepes: Brush with melted butter, sprinkle with cinnamon sugar, and roll or fold. Top with whipped cream.

Storage:

  • Crepes: Stack cooked crepes on a large plate. Cover with plastic wrap and refrigerate for up to 3 days. No need to separate them with wax or parchment paper.
  • Batter: Store unused batter in a sealed container in the fridge for 2-3 days. Stir before using. If it thickens, add milk a tablespoon at a time to adjust the consistency.

Notes: Whole milk is essential for the crepes to hold together and not tear. Low-fat milk will result in more delicate crepes that are prone to tearing.