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.
OMG! In the name of sweet lord Jesus! Ok before regular readers get a culture shock hearing this from me, let me explain! I was given a fair warning by fellow dbers. They told me this was a rich dessert. I was neglectful and blase about it. I am not a chocoholic, why I even hate them (except for v few) hence did not think that this so called dessert with chocolates could suck up to my taste buds! But guess what? - I have been smacked left, right and center!
Method - For the wafers
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.
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.
Mine were too sticky and I could not roll it on just floured surface. I placed it instead on a well floured Parchment paper. Placed another parchment paper on top and rolled the flour.
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.
These bars freeze very well, so don’t be afraid to pop some into the freezer.The graham wafers may be kept in an airtight container for up to 2 weeks. Mine lasted about that long.If making the graham crackers with wheat, replace the gluten-free flours (tapioca starch, sweet rice flour, and sorghum flour) with 2 ½ cups plus 2 tbsp of all-purpose wheat flour, or wheat pastry flour. Watch the wheat-based graham wafers very closely in the oven, as they bake faster than the gluten-free ones, sometimes only 12 minutes.For the Nanaimo Bars, if making with wheat, replace the gluten-free graham wafer crumbs with equal parts wheat graham wafer crumbs!
Method - For the Bars
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.
For Middle Layer:
Cream butter, cream, custard powder, and icing sugar together well. Beat until light in colour.
For Top Layer:
Melt chocolate and unsalted butter over low heat.
Made it twice, used the left-over cookies to make it again. Super yummy of course. I'm from Canada, so these are a well known treat.
Hmm. I didn't have any vanilla pudding but I did have intense chocolate cravings so I dug out an old custard recipe, which made an excellent substitute for the middle layer. In fact, my family likes it better than the original! It's a little less sweet and a little runnier at room temperature, so I would suggest keeping the bars chilled right up until serving if you use custard. I also used hazelnuts in the bottom layer, which was good but I think would be better separate from almonds.
aaah that sure would be a problem!:( May be keep it in the fridge and working in intervals? Or may be try it when the weather is not so harsh? The problem is countries have their favorites dependent on the climate they enjoy. This is a Canadian favorite and its inevitable that we have issues in Indian weather. Guess the above mentioned would be the only two ways you would have to try...--DK
I am sure it wont...It wont affect the taste much
I am not sure about room temperature. I would personally refrigerate it. I did it covered in the fridge and stored for like a week since thats how long it lasted!! But I read somewhere that these last for upto 1 month covered in the fridge.
Oh yes, you can easily use any digestive biscuits to substitute Graham crackers. Or crush your fav cookie recipe to make the crumbs. You can also use plain cookie such as vanilla wafers, shortbread, ginger snaps, Marie biscuits etc :)
All thanks to you Lauren :) --DK
If you buy Graham Crackers from the shop, then this becomes very easy :) --DK
Thanks so much Bhuvaneshwari :) :) As for the wafers, use any digestive biscuits or cookies instead - Marie biscuits probably would work equally well. Hope that helps :) --DK
LOL :) I am honored :) --DK
Oh well, this was made in the middle of my lazy bouts..so dont get cheated by that ;) --DK
Oh yes! Store bought ones will def. work. This is gluten free that's why need to make it from scratch. You are right when you say these are too good not to make!:) --DK
If you buy the store bought graham crackers, then it becomes one of the easiest desserts to make..give it a try :) --DK
send me your address ;) --DK
It has one egg - but can be easily substituted with flax seed. I dont think skipping it would hurt either :) --DK