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.
This month had 2 parts. We were making the Nanaimo bars (a Canadian dessert,) the trick was to make it gluten free. Let me tell you, it was a trick. The flours that were used are typically found in Asian stores. Well, I can't even fins good Asian food around here, much less an Asian store. But luckily I was able to head out to Whole Foods. I also had a few of the flours on hand. I have wanted to play around with making some gluten-free things in the past. Most of the gluten-free stuff I have made in the past tasted terrible! This, however, was an exception.
The "graham" crackers were the gluten-free challenge. I like making graham crackers, and just a couple days before I started this challenge I actually watched Alton Brown's episode of Good Eats on crackers. He makes graham crackers on it. I was wanting to try his recipe, but that is for another day, since it was NOT gluten-free. I first made graham crackers for another Daring Baker challenge. The gluten-free dough was much stickier.
Since we have been terrible about watching what we eat around here, and there was approval for a Weight Watchers version... I made that version. Although, I must say, I am not sure how much it really cuts out. I didn't look very closely. But it said the lighter version was 3 pts a piece, which works out roughly to about 150 calories a piece.
I used vanilla pudding since I couldn't find custard powder.
These were great. Chris LOVES them. I have to say, if I make them again I think I would like to make the full fat version. I also will probably not make the gluten-free version of the grahams. I had to fully freeze it to get the chocolate top to cut nicely.
The "graham" crackers were the gluten-free challenge. I like making graham crackers, and just a couple days before I started this challenge I actually watched Alton Brown's episode of Good Eats on crackers. He makes graham crackers on it. I was wanting to try his recipe, but that is for another day, since it was NOT gluten-free. I first made graham crackers for another Daring Baker challenge. The gluten-free dough was much stickier.
Since we have been terrible about watching what we eat around here, and there was approval for a Weight Watchers version... I made that version. Although, I must say, I am not sure how much it really cuts out. I didn't look very closely. But it said the lighter version was 3 pts a piece, which works out roughly to about 150 calories a piece.
I used vanilla pudding since I couldn't find custard powder.
These were great. Chris LOVES them. I have to say, if I make them again I think I would like to make the full fat version. I also will probably not make the gluten-free version of the grahams. I had to fully freeze it to get the chocolate top to cut nicely.
The recipe as I received it:
Preparation time:
• Graham Wafers: 30 to 45 minutes total active prep, 2 ½ hours to overnight and 45 minutes inactive prep.
• Nanaimo Bars: 30 minutes.
Equipment required:
• Food Processor
• Bowls
• Parchment paper or silpats
• Cookie sheets
• Double boiler or pot and heatproof bowl
• 8 by 8 inch square pan
• Hand mixer or stand mixer (You may use a wooden spoon, but this makes it much easier!)
• Saucepan
For Gluten-Free Graham Wafers
Ingredients
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
Directions:
1. 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.
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 350 degrees Fahrenheit (180 degrees Celsius).
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. Might take less, and the starting location of each sheet may determine its required time. The ones that started on the bottom browned faster.
9. 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.
Nanaimo Bars
Ingredients:
For Nanaimo Bars — Bottom Layer
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) (160 g) (5.6 ounces) 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)
For Nanaimo Bars — Middle Layer
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
For Nanaimo Bars — Top Layer
4 ounces (115 g) Semi-sweet chocolate
2 tablespoons (28 g) (1 ounce) Unsalted Butter
Directions:
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.
Nanaimo Bars (Weight Watchers)
POINTS® Value: 3
Servings: 16
Preparation Time: 18 min
Cooking Time: 60 min
Level of Difficulty: Moderate
Ingredients
1 cup(s) graham cracker crumbs
2 Tbsp chopped walnuts
2 oz milk chocolate chips
1/8 cup(s) packaged shredded coconut
3 Tbsp reduced-calorie margarine, melted
1 oz fat-free sugar-free instant vanilla pudding mix
1 cup(s) fat-free skim milk
5 oz lite whipped topping
4 oz semisweet baking chocolate
1 Tbsp reduced-calorie margarine
Instructions
Line bottom of an 8 X 8-inch baking pan with parchment or waxed paper.
Place graham cracker crumbs, nuts, chocolate chips and coconut in a food processor; pulse until combined and then add melted margarine. Stir together and pour into prepared baking pan, patting down crust evenly on the bottom; place into freezer for 10 minutes. (Note: If you cannot find graham cracker crumbs, crush 6 whole graham cracker sheets into crumbs in a food processor.)
In a bowl, whisk together pudding mix and milk until firm; add in whipped topping. Spread evenly on top of chilled crust and place back into freezer for 45 minutes, or until firm.
Melt baking chocolate and 1 tablespoon of margarine in a small saucepan over low heat; stir and set aside until luke warm. Pour and spread over pudding layer and place into refrigerator until set, about 5 minutes. Cut into 16 bars and serve
