I’m going to carry on with the Christmas theme this week – Cherry Nanaimo Bars! These little guys are festive and yummy. Plus, they fit in nicely with a Christmas tray of goodies with their red centres.
Monday night was our Christmas piano and vocal recital – lots of nervous students, encouraging but tense parents, and at the end of the night, a social time with goodies and punch. However, we have one student that joins us who has to eat gluten free. Enter….me. I always make something that she can eat, and this time around it was these nanaimo bars. She took extras home happily on a plate to eat over the holidays.
Next week I likely will not be posting due to holiday busyness, but please, peruse the recipes I’ve posted this past year, and let me know if there is something you’d really like to see. I’m up for trying new things for you!
Cherry Nanaimo Bars
1/2 cup butter or margarine
1/4 cup white sugar
1/3 cup cocoa powder
1 chia egg (1 tbsp. ground chia seeds + 3 tbsp. water)
1 3/4 cups allergen free graham wafer crumbs (I use Kinnikinnik)
1/2 cup coconut
Put butter/marg., sugar and cocoa powder in a saucepan over medium heat. When melted, stir in chia egg and cook until slightly thickened. Remove from heat. Stir in the crumbs and coconut. Press firmly into an ungreased 9 x 9 inch pan.
1/4 butter or margarine
2 tbsp. maraschino cherry juice
1 tsp. almond flavouring
2 cups icing sugar
1/3 cup chopped cherries
Mix all ingredients together well. (Dry off cherries with a paper towel before adding in.) Drop in tablespoonsful over the bottom layer and let stand for ten minutes. Use your hand and pat it spoon.
2 tbsp. butter or margarine
1/3 cup chocolate chips (I use Enjoy Life)
Melt together and spread over the cherry layer. Chill, and cut. And….eat.