Camellia’s - Rhubarb Sour Belts 🍬 Ingredients: - 6–8 stalks of fresh rhubarb, washed and peeled into ribbons 🌿 - 1/2 cup sugar 🍯 - 1 tbsp lemon juice 🍋 - 1/2 cup water 💧 - Extra sugar for coating 🍬 Instructions: 1. Peel the Rhubarb into Ribbons: Use a vegetable peeler to slice rhubarb stalks into long, thin ribbons. They’ll look like pastel streamers—nature’s candy wrappers. 2. Make a Simple Syrup: In a pan, bring sugar, water, and lemon juice to a gentle simmer. Stir until the sugar dissolves. The syrup should be light, sweet, and citrusy—like summer in a spoon. 3. Cook the Ribbons: Add the rhubarb ribbons to the syrup and simmer for 1–2 minutes until just soft and translucent. They should still hold their shape but feel flexible. 4. Dry the Ribbons: Lay them flat on parchment
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Vegan and Gluten-Free Strawberries & Cream Dream Muffins
are you on the lookout for a scrumptious breakfast option that’s not only vegan and gluten-free but also bursting with flavor? look no further! these nourishing Vegan and Gluten-Free Strawberries & Cream Dream Muffins are here to save your mornings.
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Wholesome, creamy, and irresistibly smooth, Oat Milk Ice Cream is a vegan dessert you’ll want to make on repeat! This easy recipe uses oat milk for a naturally sweet, dairy-free base that’s perfect for mixing with your favorite flavors like chocolate, vanilla, or berries. It’s light yet satisfying, making it ideal for a refreshing summer treat or a guilt-free dessert after dinner. With no need for an ice cream maker, this recipe is quick, simple, and perfect for beginners. Save this pin to explore a homemade ice cream option that’s delicious, versatile, and entirely plant-based!
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