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.
The challenge this time was very interesting and quite straightforward. We had to first make graham crackers from scratch, gluten fee if possible, and then make the bars. All in a days work and a pleasure I have to say! I have read about nanaimo bars on blogs often, the first time at Closet Cooking and it’s been in my bookmarked folder forever! Push came to shove here and I was excited to finally have a go at them. Have heard of grahamn crackers very often, but don’t get them here, so we settle for digestive biscuits etc. The crackers were a BREEZE to make. Unfortunately we don’t easily get gluten free flour here. I am sure it is available is speciality stores but I couldn’t find any appropriate stuff near my place, so I setlled for APF with a small portion of whole wheat thrown in.
Winter is the time to bake…and that is music to my ears. Did see a few folk struggling with sticky dough at the forum, but mine was a cake walk. It behaved beautifully, rolled beautifully, baked beautifully … and made the whole place smell divine! I nicked 2 graham crackers as they cooled down and loved how good they tasted. I certainly shall be making over and over again as the flavours, the lightness and the crispness is wonderful! The recipe below makes loads of surplus graham crackers, which is just as well, because the kids LOVED them!
The rest of the challenge was a breeze too. I had some finely chopped roasted peanuts, waiting to be made into peanut butter, so I used those instead of almonds. I also reduced the coconut a bit and threw in exra peanuts. I like Snickers and thought peanuts would work well in there! They did indeed. My top layer cracked a bit and I reckon that’s because I was in a hurry to cut up the bars and they needed more time to set.
I made a few stand alone ones too in dessert rings and squares just to experiment and they worked out great. With lots of time left over for a change, I dressed up a couple in lace collars. You can see how I did it in this Strawberry Bavarian Cream Cake post here. The only difference this time was that I wound the parchment with the piped chocolate while the chocolate was 50% set, and popped it into the fridge to harden. Found it much easier to handle!
Am thrilled to be featured in ‘A List of the Best 100 Cooking Blogs‘