January Daring Bakers Challenge

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 www.nanaimo.ca.

Man these were crazy good! I'll be making these again for sure. I had most of the ingredients on hand as well which makes this desert that much better.

The challenge was broken up into two parts. Part one was to make gluten-free graham crackers, if desired. I've not had these before and they sounded intriguing. Unfortunately, I couldn't get a hold of the needed flours. I'll have to try to make these crackers when I do get the flour. I did make my normal version of homemade graham crackers. To jump on a soap box a bit here: for me, graham crackers are not graham crackers if not made with graham flour. Just using whole wheat flour makes them wheat crackers in disguise. They just don't taste the same to me. Although graham flour is difficult to get a hold of, it's worth it. Trust me. Once you open that package and smell the flour you'll think "oh yeah, totally graham crackers." The texture of the flour is also different then wheat. It's much less grainy feeling, almost soft. It's very powdery and light as well. I know that Bob's Red Mill makes a variety and there are some organic ones out there too. My Whole Foods doesn't sell it. I got my package surprisingly at the regular grocery store in the organics section. If you can find it, you'll be well rewarded!

Part two of the challenge was to make the nanaimo bars. These little guys have a bit of everything. Chocolate, graham crackers, coconut, almonds, and a creamy icing type middle. Mmmmmmm. Delicious! These were super easy too. Did I mention they are no-bake?! Well....after making the graham crackers naturally.

For my version of graham crackers

• 3/4 cup unbleached all-purpose flour
• 1 1/2 cups whole-wheat graham flour
• 1/4 C granulated sugar
• 1/4 C brown sugar
• 1 t baking powder
• 1/2 t baking soda
• 1/2 t salt
• 1/4 t ground cinnamon
• 1/2 C cold, unsalted butter, cut into small pieces
• 4 T honey
• 1/4 C cold water
• 1 t vanilla extract

Method

1. Preheat the oven to 350 F.
2. In a large bowl, mix together the flours, sugars, baking powder, baking soda, salt, and cinnamon. Using a pastry blender, cut in the butter until the mixture resembles coarse meal. Add the honey, water and vanilla. Mix together until the dough forms a ball.
3. Divide the dough in half. Working with one half at a time between two sheets of floured wax paper, roll out the dough until it is 1/2 inch thick. Chill for about 30 minutes. Reflour the wax paper if necessary and roll out the dough until 1/8 inch thick. With a sharp knife, cut the dough into 2 inch squares. Prick holes in the dough with a fork.
4. Bake them on a greased baking sheet for about 12 minutes or until lightly browned. Let cool in the pan. You should have about 4 dozen with this recipe.

Nanaimo Bars

• For Nanaimo Bars — Bottom Layer
• 1/2 C Unsalted Butter
• 1/4 C Granulated Sugar
• 5 T unsweetened Cocoa
• 1 Large Egg, Beaten
• 1 1/4 cups Graham Wafer Crumbs
• 1/2 C Almonds finely chopped
• 1 C Coconut
• For Nanaimo Bars — Middle Layer
• 1/2 C Unsalted Butter
• 2 T and 2 t Heavy Cream
• 2 T Vanilla Custard Powder (I used vanilla pudding mix)
• 2 C powdered Sugar
• For Nanaimo Bars — Top Layer
• 4 oz Semi-sweet chocolate
• 2 T Unsalted Butter

Method

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, pudding mix, and powder sugar together well. Beat until light in color. 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.

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