Ronda Payne鈥檚 father, Ron Eyben, had celiac disease, while she has egg allergies. So, making her dad鈥檚 favourite treats, namely Naniamo bars, at Christmastime 鈥� in a way that they could both enjoy them 鈥� was often a challenge.
But it was a challenge she was always up for.
鈥淪adly, my dad passed away in the spring, but in his honour, I think I鈥檒l still make Nanaimo bars this way,鈥� shared the 91原创 Advance freelance writer.
鈥淎fter all, you really can鈥檛 tell the difference. If those in your family have gluten or egg allergies and sensitivities, this is one treat no one has to avoid,鈥� Payne explained. 鈥淚t鈥檚 also nut free.鈥�
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Naniamo Bars For All
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Ingredients:
Egg substitute
2 tbsp. flax meal/chia seeds
6 tbsp. hot water
Combine in a round bottom cup or bowl and let stand about 10 minutes until thickened.
Bar base
3/4 cup butter
1 tsp. vanilla
1 1/2 cup coconut
7 1/2 tbsp. sugar
7 1/2 tbsp. cocoa
Egg substitute mixture
2 (plus a bit as needed) cups, gluten-free graham wafer crumbs.
Note:
I like Kinnickinnick鈥檚 wafers, but if unavailable, make crumbs in a blender from any gluten-free wafers 鈥� grind until fine)
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Directions:
Combine butter, sugar, cocoa and vanilla in a bowl set over a pot of boiling water.
Stir until butter melts, then add egg substitute.
Combine until mixture is the consistency of custard.
Mix crumbs and coconut together, then add to custard mixture and mix well.
Flatten into ungreased 9 x 13 glass pan.
Put in fridge while preparing the icing.
Icing Ingredients:
6 tbsp. butter
3 tbsp. vanilla instant pudding (any brand seems to work fine)
3 tbsp. milk (or milk substitute for those sensitive. I鈥檝e used almond milk successfully)
2 cups (plus a bit as needed) icing sugar
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Icing Directions:
Cream butter. Combine pudding mix with milk, then add to butter. Mix in icing sugar until a thick, heavy icing is formed. Spread over chocolate base and put in fridge until firm.
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Topping:
6 squares semi-sweet chocolate
1 1/2 tbsp. butter
Directions:
Melt chocolate and butter.
Spread over icing, making sure to reach all edges with an even layer.
Mark lines in the wet chocolate to define cutting lines. Refrigerate, then cut along pre-scored lines.
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