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Before you jump to Key Lime Pie Bars recipe, you may want to read this short interesting healthy tips about Guidelines For Living Green And Saving Money Inside the Kitchen.
Remember when the only people who cared about the natural environment were tree huggers and hippies? Those days are over, and it looks like we all comprehend our role in stopping and perhaps reversing the damage being done to our planet. Unless everyone begins to start living a lot more environmentally friendly we won't be able to resolve the problems of the environment. Each and every family should start creating changes that are environmentally friendly and they should do this soon. The kitchen area is a good starting point saving energy by going much more green.
A lot of electricity is actually wasted when fridges and freezers, both heavy users of electricity anyway, are not operating efficiently. In case you can get a new one, they use about 60% less than the old ones that happen to be more than ten years old. The proper temperature for food is 37F within the fridge and 0F in the freezer, and sticking to these will use less electricity. You can minimize how often the motor has to run by frequently cleaning the condenser, which will save on electricity.
The kitchen alone offers you many small methods by which energy and money can be saved. Eco-friendly living is not that difficult. Typically, all it requires is a bit of common sense.
We hope you got insight from reading it, now let's go back to key lime pie bars recipe. To cook key lime pie bars you need 10 ingredients and 7 steps. Here is how you do that.
The ingredients needed to cook Key Lime Pie Bars:
- Take of For the base:.
- Take 200 g of gluten free digestive biscuits.
- Take 100 g of dairy free dairy free spread, melted.
- Use of For the topping:.
- You need 120 g of cashew nuts.
- Get 240 g of coconut cream.
- Prepare 2 tablespoons of cornflour.
- Prepare 120 ml of fresh lime juice.
- Get 60 ml of maple syrup or honey.
- Use of zest of one lime.
Instructions to make Key Lime Pie Bars:
- Preheat the oven to 150 oC.
- Crush the digestives into fine crumbs then stir in the melted dairy free spread.
- Line a 6″ by 6″ cake tine with tin foil Press the crumbs firmly into the base of the cake tin.
- Bake for 10 minutes.
- Place the cashew nuts, coconut cream, cornflour, lime juice, lime zest and maple syrup into a blender and blitz until smooth Pour over the crumb base and bake in the oven for 20 minutes.
- Remove from the oven and allow to cool Refrigerate for 4 hours then cut into 9 bars.
- I decorated mine with lime slices, some icing sugar and a sprinkle of extra lime zest.
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