I seriously LOVE cooking, but baking is another story. I don’t like baking because I’m not good at it. Like….at all. Seriously not good. I think living a gluten-free lifestyle doesn’t help because you have to be picky and choosy when it comes to baking products that are gluten-free. I’ve had many texture and flavor issues in the past that has left a bad taste in my mouth (figuratively and non-figuratively). So when I try a new baking recipe, make it my own with some tweaks and added ingredients, I am skeptical at first bite. When I do the happy dance after the initial taste test (ahem… like these gluten free lime bars!), there is room for celebration! Its not every day (or every month in fact) that I bake up something tasty. So I figured that I needed to share my newly-invented recipe with y’all in case there is someone out there with the same damn baking issues.
- 2 cups gluten-free flour (I like almond flour. If it's to expensive, try doing a 50/50 split of almond and tapioca flours. It will make your $ almond flour last longer)
- 1/2 cup softened butter
- 1/2 cup confectioners sugar
- 5 Tablespoons plain greek yogurt
- 1 Tablespoon vanilla extract
- 4 eggs
- 2/3 cup fresh squeezed lime juice
- 1 oz can of sweetened condensed milk, 14 .
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- 3 drops green food coloring
- Preheat your oven to 350 degrees
- Combine flour (all except 1 TBSP), powdered sugar, butter, and yogurt into a medium bowl and mix until ingredients turn into a crumbly mixture.
- Press into the bottom of an ungreased 9 x 13 pan and bake for 20 minutes. Set aside and let cool.
- While crust is cooling, beat the sweetened condensed milk and eggs together until they are fluffy. Add in the lime juice the left over flour, baking powder, salt and food coloring.
- Pour this mixture over the cooling crust and bake for another 20 minutes (or until green filling is set).
- Chill in the fridge for 1-2 hours. Cut the bars and sprinkle with powdered sugar and add lime slices to each bar if preferred. Enjoy!
Like I mentioned in the ingredient list, I like to use almond flour in this recipe. But I do know how expensive it is. So, I have tried it with a 50/50 split of almond flour/tapioca flour and it tastes great too. This way will help spread your almond flour out and make your more expensive flour last longer in your pantry.
Personally I love lime all year round. But lime desserts have a special place in my heart starting at St. Patrick’s Day and lasting through the end of summer. What’s more refreshing besides something citrus-y and sweet when it’s hotter than you-know-what outside y’all?!?