The January 2010 Daring Bakers’ challenge was hosted by Lauren of Celiac Teen. Lauren chose Gluten-Free Graham Wafers and Nanaimo Bars as the challenge for the month. The sources she based her recipe on are 101 Cookbooks and http://www.nanaimo.ca.
If you are on a diet don’t even LOOK at this Canadian Dessert, cuz it will BLOW your diet away!
But it will be totally worth it.
These outrageously rich and delicious treats are as delicious as they are fattening and pretty much uncomplicated to make. I followed the instructions, but I did reduce the sugar by half and they were still fine. I gave away a few to my friends and my family and I polished off the rest. Though I may not make them too often. I’m glad I did make them this time. Thanks Lauren.
Since we don’t not get Gluten-free dough here(I tried a LOT) I just replaced it with whole wheat.
3 cups whole wheat flour
200g dark brown sugar, lightly packed
1 teaspoon baking soda
3/4 teaspoon salt
100g unsalted butter (cut into 1-inch cubes and frozen)
80ml honey, mild-flavoured
75 ml whole milk
2 tablespoons (30 mL) pure vanilla extract
1. In the bowl of a food processor fitted with a steel blade, combine the flour, 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.
2. 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.
3. 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.
4. 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.
5. Adjust the rack to the upper and lower positions and preheat oven to 180′C.
6. 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.
7. Prick the wafers with toothpick or fork, not all the way through, in two or more rows.
8. Bake for 25 minutes, until browned and slightly firm to the touch, rotating sheets halfway through to ensure even baking.
9. When cooled completely, place enough wafers in food processor to make 1 ¼ cups of crumbs.
For Nanaimo Bars — Bottom Layer
115g unsalted butter
25g granulated sugar
5 tablespoons unsweetened cocoa
1 large egg, beaten
1 1/4 cups gluten free graham wafer crumbs (See previous recipe)
55g almonds, finely chopped
130g shredded coconut
For Nanaimo Bars — Middle Layer
115g unsalted butter
40ml heavy cream
2 tablespoons vanilla custard powder
100g icing sugar
For Nanaimo Bars — Top Layer
115g semi-sweet chocolate
28g unsalted butter
1. For bottom Layer: Melt unsalted butter, sugar and cocoa in top of a double boiler. Add egg and stir to cook and thicken. Remove from heat. Stir in crumbs, nuts and coconut. Press firmly into an ungreased 8 by 8 inch pan.
2. For Middle Layer: Cream butter, cream, custard powder, and icing sugar together well. Beat until light in colour. Spread over bottom layer.
3. For Top Layer: Melt chocolate and unsalted butter over low heat. Cool. Once cool, pour over middle layer and chill.