January 2010 – Daring Baker’s Challenge
Shhh… I’ve been hiding out.
Apparently, these little fellas (Nanaimo Bars) have caused quite a stir inside my “circle of trust”. I don’t really get what the fuss is all about? I mean, OK… so, you have three layers of deliciousness.
A base layer comprised of crumbled graham cracker (gluten-free in this particular case), shredded coconut, chopped pecans, and chocolate no big deal right?
A middle layer made up of a bit of cheesecake pudding mix, butter, sugar, a little heavy cream and toffee bits.
Then finally the whole thing simply gets topped with melted chocolate… whoopdie doo!
Honestly I don’t get it…
So, if anyone wants to point any fingers. I suggest you point them at our lovely host of this month’s Daring Baker’s Challenge Lauren of Celiac Teen.
And, actually I’m sure she had the best intentions, probably just wanted to celebrate the fact that this year’s winter Olympics will be held in Vancouver and at the same time share a very classic Canadian dessert with us.
Her Nanaimo recipe was based on a combination of 101 Cookbooks and www.nanaimo.ca.
Gluten-Free Nanaimo Bars
from Lauren of Celiac Teen
Gluten-Free Graham Wafers
1 cup (138 g) (4.9 ounces) Sweet rice flour (also known as glutinous rice flour)
3/4 cup (100 g) (3.5 ounces) Tapioca Starch/Flour
1/2 cup (65 g) (2.3 ounces) Sorghum Flour
1 cup (200 g) (7.1 ounces) Dark Brown Sugar, Lightly packed
1 teaspoon (5 mL) Baking soda
3/4 teaspoon (4 mL ) Kosher Salt
7 tablespoons (100 g) (3 ½ ounces) Unsalted Butter (Cut into 1-inch cubes and frozen)
1/3 cup (80 mL) Honey, Mild-flavoured such as clover.
5 tablespoons (75 mL) Whole Milk
2 tablespoons (30 mL) Pure Vanilla Extract
In the bowl of a food processor fitted with a steel blade, combine the
flours, brown sugar, baking soda, and salt. Pulse on low to incorporate.
Add the butter and pulse on and off, until the mixture is the consistency of a coarse meal. If making by hand, combine aforementioned dry ingredients with a whisk, then cut in butter until you have a coarse meal. No chunks of butter should be visible.
In a small bowl or liquid measuring cup, whisk together the honey, milk and vanilla. Add to the flour mixture until the dough barely comes together. It will be very soft and sticky.
Turn the dough onto a surface well-floured with sweet rice flour and pat the dough into a rectangle about 1 inch thick. Wrap in plastic and chill until firm, about 2 hours, or overnight.
Divide the dough in half and return one half to the refrigerator. Sift an even layer of sweet rice flour onto the work surface and roll the dough into a long rectangle, about 1/8 inch thick. The dough will be quite sticky, so flour as necessary. Cut into 4 by 4 inch squares. Gather the scraps together and set aside. Place wafers on one or two parchment-lined baking sheets. Chill until firm, about 30 to 45 minutes. Repeat with the second batch of dough.
Adjust the rack to the upper and lower positions and preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).
Gather the scraps together into a ball, chill until firm, and reroll. Dust the surface with more sweet rice flour and roll out the dough to get a couple more wafers.
Prick the wafers with toothpick or fork, not all the way through, in two or more rows.
Bake for 25 minutes, until browned and slightly firm to the touch, rotating sheets halfway through to ensure even baking. Might take less, and the starting location of each sheet may determine its required time. The ones that started on the bottom browned faster.
When cooled completely, place enough wafers in food processor to make 1 ¼ cups (300 mL) of crumbs. Another way to do this is to place in a large ziplock bag, force all air out and smash with a rolling pin until wafers are crumbs.
1/2 cup (115 g) (4 ounces) Unsalted Butter
1/4 cup (50 g) (1.8 ounces) Granulated Sugar
5 tablespoons (75 mL) Unsweetened Cocoa
1 Large Egg, Beaten
1 1/4 cups (300 mL) Gluten Free Graham Wafer Crumbs (See previous recipe)
1/2 cup (55 g) (1.9 ounces) Almonds (Any type, Finely chopped)
1 cup (130 g) (4.5 ounces) Coconut (Shredded, sweetened or unsweetened)
1/2 cup (115 g) (4 ounces) Unsalted Butter
2 tablespoons and 2 teaspoons (40 mL) Heavy Cream
2 tablespoons (30 mL) Vanilla Custard Powder (Such as Bird’s. Vanilla pudding mix may be substituted.)
2 cups (254 g) (8.9 ounces) Icing Sugar
4 ounces (115 g) Semi-sweet chocolate
2 tablespoons (28 g) (1 ounce) Unsalted Butter
*Daydreamer Desserts Substitutions:
Bottom Layer: pecans for almonds
Middle Layer: 1.4oz box of cheesecake pudding mix for custard powder + 1/2 cup toffee bits
Top Layer: I added 1/2 teaspoon of espresso powder
For bottom Layer: Melt unsalted butter, sugar and cocoa in top of a double boiler. Add egg and stir to cook and thicken.
For Middle Layer: Cream butter, cream, custard powder (or Daydreamer Dessert Version: 1 small box of cheesecake pudding mix), and icing sugar together well. Beat until light in colour. Spread over bottom layer.