Gluten Free and Dairy Free
Key Lime Bars with Candied Key Limes
 
 
It’s Celiac Awareness Month, May 2014.  Gluten Free Mama teamed up with several gluten free bloggers this month to host Gluten Free Mama Giveaways in honor of Celiac Awareness Month and to do guest blog posts on each others blogs.  It is a pleasure to guest blog Mama’s Key Lime Bars on The Cheeky Celiac during Dairy Free Week!  Thank you Kim Pebley for partnering with us for Celiac Awareness Month.  Kim posted our story earlier this month, so be sure to read that when you get a chance to get to know us. 
 
Summer is on my mind, and it makes me think of summer friendly recipes.  Walking though the grocery store I came upon a bag of Key Limes on sale and thought…. “Key Lime Bars are a perfectly refreshing summer treat!”  Pair these with some candied Key Limes if you have extra time on your hands for an even more special treat!  I hope you enjoy my recipe!  Happy summer and Enjoy eating gluten free! 
 
A couple tips before you get started.  Zest all the key limes you are going to use before juicing.  Any extra zest can be placed in a Ziploc bag and frozen for use at a later time.  Using a lemon or lime juicer works best for getting the maximum juice out of the Key Limes.  Be sure none of the small seeds get into the juice.  Be careful not to overbake the bars, as they will dry out.  You want to look for the consistency of a brownie.  Either just top these with Key Lime Glaze or have fun with it and cut glazed bars into squares and add Candied Key Limes on each piece.  Or toast some coconut and sprinkle over the glaze.  Either way these bars are sure to be a treat!  
 
Mama’s Gluten Free Dairy Free Key Lime Bars

Ingredients

¾ cup Mama’s Almond or Coconut Blend (Mama used coconut as it pairs nicely with key limes)
½ tsp. sea salt
½ tsp. xanthan gum
1 cup sugar
 
3 eggs
¼ cup fresh Key Lime juice  (You can use limes if key limes are not in season)
1 Tbsp. Key Lime zest
½ cup dairy free buttery sticks or margarine, melted (Mama uses Spectrum Soy Free)
 
Glaze
 
1 tsp. Key Lime zest
2-3 Tbsp. Key Lime juice
 
Directions
 
Preheat oven to 350 degrees.
 
In a small bowl combine flour, xanthan gum and salt.  Mix and set aside.
 
In a medium bowl, beat eggs and sugar until frothy. 

 

Add key lime juice and zest.  Pour in cooled, melted dairy free margarine.  Mix well.  Add flour mixture and mix just until all the ingredients are combined. 

 

Lightly spray 8×8 pan with cooking spray. Spread batter into pan.
 
Bake for 25-28 minutes.  Don’t overbake.  You will know it’s done when the top starts to brown and a toothpick inserted comes back clean.  You can also touch the top and if it slightly bounces back, it is done. 
 
Cool completely.  Spread Key Lime Glaze on top.

 

 
GFM Tip: If desired, sprinkle the top with coconut or toasted coconut, or add cut into bars and add a candied lime to each piece. 
 
Glaze Directions
Mix together powdered sugar, zest and 2 Tbsp. of Key Lime juice.  Add more lime juice as needed to get a nice spreading consistency. 
 
Candied Key Limes

 

 
4-6 Key Limes, sliced very thin
 
1 cup water
1 cup sugar
 
¼  cup sugar
 
In a medium sauce pan bring a pan full of water to boil.  Blanch key lime slices in boiling water for 2-3 minutes.  Drain water and key limes using a colander. 
 

 

In the same pain, bring 1 cup warm water and 1 cup sugar to a boil.  Return key limes to boiling sugar mixture.  Stirring occasionally, simmer key limes in sugar mixture for about 12-18 minutes.  Once the white pith part of the key limes starts to become translucent they are done.  Note: the boiling sugar water should be just a gentle boil.  Drain off the limes in a colander, again.  Spread out limes either in a single layer in colander to continue to allow key limes to dry out for about an hour, or transfer to a cooling rack.  Put ¼ cup sugar in a small bowl.  Coat both sides of each key lime in the sugar.  Lay each coated key lime in a single layer on a piece of parchment paper or a plate.  Use limes as garnish on Key Lime Bars, Key Lime Cupcakes and more!  

 

Key Lime Bars with Candied Key Limes ~ Gluten Free and Dairy Free
Recipe Type: Cookies, Brownies & Bars
Author: Rachel Carlyle Edington – Gluten Free Mama
Serves: 16 bars
Ingredients
  • ¾ cup Mama’s Almond or Coconut Blend
  • (Mama used coconut as it pairs nicely with key limes)
  • ½ tsp. sea salt
  • ½ tsp.xanthan gum
  • 1 cup sugar
  • 3 eggs
  • ¼ cup fresh Key Lime juice  (You can use limes if key limes are not in season)
  • 1 Tbsp. Key Lime zest
  • ½ cup dairy free buttery sticks or margarine, melted (Mama uses Spectrum Soy Free)
    [br]
  • [b]Glaze[/b]
  • 1 cup powdered sugar
  • 1 tsp. Key Lime zest
  • 2-3 Tbsp. Key Lime juice[br]
  • [b]Candied Key Limes[/b]
  • 4-6Key Limes, sliced very thin
  • 1 cup water
  • 1 cup sugar
  • ¼  cup sugar
Instructions
  1. Preheat oven to 350 degrees.
  2. In a small bowl combine flour, xanthan gum and salt.  Mix and set aside.
  3. In a medium bowl, beat eggs and sugar until frothy.
  4. Add key lime juice and zest.  Pour in cooled, melted dairy free margarine.  Mix well.  Add flour mixture and mix just until all the ingredients are combined.
  5. Lightly spray 8×8 pan with cooking spray. Spread batter into pan.
  6. Bake for 25-28 minutes.  Don’t overbake.  You will know it’s done when the top starts to brown and a toothpick inserted comes back clean.  You can also touch the top and if it slightly bounces back, it is done.
  7. Cool completely.  Spread Key Lime Glaze on top.[br]
  8. [b]Glaze Directions[/b]
  9. Mix together powdered sugar, zest and 2 Tbsp. of Key Lime juice.  Add more lime juice as needed to get a nice spreading consistency.
  10. In a medium sauce pan bring a pan full of water to boil.  Blanch key lime slices in boiling water for 2-3 minutes.  Drain water and key limes using a colander.
  11. In the same pain, bring 1 cup warm water and 1 cup sugar to a boil.  Return key limes to boiling sugar mixture.  Stirring occasionally, simmer key limes in sugar mixture for about 12-18 minutes.  Once the white pith part of the key limes starts to become translucent they are done.  Note: the boiling sugar water should be just a gentle boil.  Drain off the limes in a colander, again.  Spread out limes either in a single layer in colander to continue to allow key limes to dry out for about an hour, or transfer to a cooling rack.  Put ¼ cup sugar in a small bowl.  Coat both sides of each key lime in the sugar.  Lay each coated key lime in a single layer on a piece of parchment paper or a plate.  Use limes as garnish on Key Lime Bars, Key Lime Cupcakes and more!
Notes
[b]GFM Tip:[/b][br]If desired, sprinkle the top with coconut or toasted coconut, or add cut into bars and add a candied lime to each piece.

We love to hear your comments and questions!  And of course, if you are interested in buying Gluten Free Mama’s Almond and Coconut Blend All-Purpose gluten free flours or any of our mixes. Click Here.