MADE WITH LOVE: A treat that no one has to avoid, despite sensitivities

Made for those with allergies.

Ronda Payne’s father, Ron Eyben, had celiac disease, while she has egg allergies. So, making her dad’s favourite treats, namely Naniamo bars, at Christmastime – in a way that they could both enjoy them – was often a challenge.

But it was a challenge she was always up for.

“Sadly, my dad passed away in the spring, but in his honour, I think I’ll still make Nanaimo bars this way,” shared the Langley Advance freelance writer.

“After all, you really can’t tell the difference. If those in your family have gluten or egg allergies and sensitivities, this is one treat no one has to avoid,” Payne explained. “It’s also nut free.”

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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’s wafers, but if unavailable, make crumbs in a blender from any gluten-free wafers – 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’ve 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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OTHER LANGLEY ADVANCE HOLIDAY RECIPES:

• Aunt’s egg casserole makes for light work Christmas morn

• Quirky Langley singers share potato salad and dessert recipes

• Christmastime indulgence gets passed down

• Mom’s German cookies always a hit

• Potato recipe that had to be shared

• Holding dear Mom’s handwritten recipes

• How caring for a wounded paratrooper evolved into making cakes

• A treat that no one has to avoid, despite sensitivities

• Cloverdale-Langley City MP Aldag gets heating, beating, and eating

• Christmas toffee a reminder of a mother taken too soon by cancer

• Perfect for holidays or sick days

• The secret ingredient is love – without question

• One councillor’s household obsession

• Adding just the right amount of rum

• Great grandchildren now loving pop’s customized meatballs

• Just like she made with her neighbour and momma at age seven

• Long-time favourite melds sweet and salty

 

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