Daring Bakers Challenge : Nanaimo Bars
I wish there was an amusing story I could tell that related to these Nanaimo bars. The fact is, everything went really smoothly when I made them and because I had some time off from work, I even managed to complete the task a few weeks ago (instead of last-minute, as is my more typical modus operandi).
Some months I have a sort of love-hate relationship happening with Daring Bakers challenges and there have been many times where I’ve contemplated relinquishing my membership, what with the demands of work and life stretching me both time and energy-wise.
It is both a negative and positive fact that I also sometimes find myself faced with recipes I wouldn’t normally contemplate making. Some people consider this A Good Thing and I’m one of these people. I don’t mind being taken out of my comfort zone and can honestly say that with every challenge so far, I’ve learned something new.
Besides, did I mention that I also love baking? I relish the opportunity to discuss ingredients and techniques with like-minded enthusiasts and love any excuse to scurry into the kitchen to make something I can later share with friends.
At some point however, I know I’ll have to face reality and accept that I’m not managing my time smartly. At some point, I’ll have to make the ‘sensible’ decision.
But right now, I’m having too much fun and don’t think I’m quite ready to give it up yet.
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.
For Gluten-Free Graham Wafers
Ingredients
138g sweet rice flour/glutinous rice flour
100g tapioca starch/flour
65g sorghum flour (or brown rice flour)
200g dark brown sugar, lightly packed
1 teaspoon baking soda
3/4 teaspoon kosher 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
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.
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.
Nanaimo Bars
Ingredients:
For Nanaimo Bars — Bottom Layer
115g unsalted butter
50g 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
254g icing sugar
For Nanaimo Bars — Top Layer
115g semi-sweet chocolate
28g 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.
Tags: chocolate, coconut, Daring Bakers, gluten free, graham crackers
wizzythestick said,
January 28, 2010 @ 2:43 pm
yikes, I left the wrong link in my first post. Sorry about that.
Natalie said,
January 28, 2010 @ 2:50 pm
It’s perfect! Wonderful idea to make it round.. it adds a touch of sophistication to it 🙂
Darina said,
January 28, 2010 @ 4:47 pm
I’m from Vancouver, not too far from Nanaimo, and these things are everywhere. BUT I haven’t seen one quite this before. This is one sexy looking Nanaimo bar. Perfection.
Aparna said,
January 28, 2010 @ 4:55 pm
Perfect. Love the first picture. The second pic reminds me of a pie-chart. 🙂
Your DB relationship and managinng your day sounds suspiciously like mine! LOL Hope your “sensible decision” is anot about leaving the DBs.
Sweets at Vicky's said,
January 28, 2010 @ 7:44 pm
Ah, better than nanaimo bars, nanaimo cake! I love cake. You could bake anyhting round and i’d love it 20% more. 🙂 Glad you’re sticking around. I loveeee your blog.
Stephanie said,
January 28, 2010 @ 7:48 pm
Your photo is gorgeous, as ever… which is truly doing a great service to the Nanaimo bar! I don’t mean to be un-Canadian in saying this, but in answer to “what do they taste like”, well, just imagine 3 different textures of sweet, sweeter and sweet! And yet, while they can certainly be cloying, you have made yours look so tempting that I almost want one… Brilliantly done!
mademoiselle délicieuse said,
January 28, 2010 @ 9:01 pm
Your product looks gorgeous as usual =) At first glance, I thought ‘wagon wheel’ quickly followed by ‘ice-cream sandwich’!
kristen said,
January 29, 2010 @ 5:03 am
beautiful little nanaimo pie. but then it seems that everything you make turns out super cute. well done once again!
Cheri said,
January 29, 2010 @ 8:26 am
I love the simplicity of your photos. And, they are just too cute as little round cakes. I for one am glad that you will be sticking it out a little bit longer. I always enjoy seeing your creations. 🙂
shez said,
January 29, 2010 @ 10:43 am
woohooooo 🙂 hooray for holidays and the time to do the fun stuff without the associated “if I do this then I can’t do xyz”… especially when xyz = sleep. am glad you’re sticking with the challenges, and it’s so encouraging to hear that even you (miss makes-delicious-foods-for-a-living) are learning new things every time.
Jill @ Jillicious Discoveries said,
January 29, 2010 @ 2:11 pm
I’m glad you are staying with the Daring Bakers’. I always look forward to your posts–I love the circle shape of your Nanaimo bars. 🙂
Michelle said,
January 29, 2010 @ 2:42 pm
I’m glad you’re not ready to hang up your apron! Stay with us!!
Love your Nanaimo rounds!
Emily said,
January 29, 2010 @ 4:09 pm
Wow, your Nanaimo are so gorgeous and perfect. Love your photography as well!
You must stick with us DBers, love seeing your work!
Lisa said,
January 29, 2010 @ 9:14 pm
I’m so with you on the DB pull. I’ve been having those feelings when it comes to Daring Cooks..but I kind of like them in a weird way. It’s sort of like the challenge of it feeds the pull and provides the fuel. That said, your Nanaimo’s, as expected, are gorgeous. Love the circular disk shape..kind of like a Nanaimo flying saucer 🙂
lisa @ dandysugar said,
January 30, 2010 @ 2:09 am
Perfection! Very lovely and so pretty–love the round shape.
Natalie said,
January 30, 2010 @ 3:11 am
Simply fabulous job! I love your round version.
Natalie @ Gluten a Go Go
Big Boys Oven said,
January 30, 2010 @ 9:36 am
wow very petite and also very gourmet too! marvellous! “I can’t take my eyes of you!”
Hannah said,
January 31, 2010 @ 2:59 am
I hear ya… Some months, the DB challenge feels much more like an obligation than a fun, optional activity. Hopefully February will bring something worthwhile, right?
And I do love your round nanaimo, it’s like a giant cookie cake!
Jenny Tan said,
January 31, 2010 @ 7:08 am
I love your presentation! I made one in a ring mold (cos’ I didn’t think anyone in the family would like it, and didn’t wanna waste all of the ingredients – but I was wrong), but look nothing like yours! So perfect! I can totally understand how you feel, but am glad you’re not leaving DB yet. And if you chose to in the future, I’ll still be stopping by…challenge or no challenge, your stuff always looks great!
Arfi said,
January 31, 2010 @ 10:38 am
Oh, since it is gluten-free, I so want to try it out! Love the photos!
Aran said,
January 31, 2010 @ 10:58 am
Y, I’m on a db hiatus at the moment… I couldn’t do it with everything else. I felt bad about it for a while but like you say, I had to manage my time smartly. But I love seeing what you come up with every month!
Lisa said,
January 31, 2010 @ 9:55 pm
Beautiful – as always your food looks amazing and beautifully photographed. I hope you are able to stick around in Daring Bakers, this was my first months challenge and looking over your beautiful blog was one of the reasons I decided to join and see if I could improve my skills. Lovely, lovely take on the Nanaimo bars.
erin said,
February 1, 2010 @ 10:14 am
It’s so cute! The cut version looks like a little Pac-Man! I know what you mean about time. I probably shouldn’t be looking at your site right now, but I can’t resist! Such great stuff. 🙂
zenchef said,
February 1, 2010 @ 10:43 am
This looks ridiculously awesome. The best Nanaimo bar i ever seen. Probably the best i will ever see. I bow to you O’ Wizard of the pastry kitchen. 🙂
Joy said,
February 1, 2010 @ 11:22 am
Absolutely gorgeous!! So danity, petite and perfect. I was adamant I would put much more effort in this month but (again) just ran out of time. Would love to do these challenges a couple of times before photographing and posting but it just never seems to happen!! 🙂
Yours are stunning!! 🙂
Anita said,
February 1, 2010 @ 4:37 pm
You’ve made a slice look like a beautiful dessert at a fancy restaurant. That’s one of the things I love about your cooking and styling. Don’t stop with the Daring Bakers, it’s great seeing your creations.
Sarka said,
February 2, 2010 @ 1:35 am
These are the most beautiful Nanaimo bars I’ve seen! I like it in this shape. You did a wonderful job here! 🙂
Ana Powell said,
February 2, 2010 @ 9:56 pm
Awesome work.
Absolutely delicious and beautiful pictures.
A master piece, I love your work x
Dana said,
February 3, 2010 @ 5:55 am
Great take on a homey classic as usual Y! I gave up on the DB because I just didn’t have time to do the challenges as well as I wanted to do them. I keep saying I’ll go back and sign up again but the months keep slipping by.
Not sorry to miss this challenge though. Despite the fact that I’m Canadian and have even been to Nanaimo, this is one of my least favourite sweets of all times.
Emma @CakeMistress said,
February 3, 2010 @ 1:21 pm
Marvelling at the gorgeous pie shape you’ve created for your Nanaimo bars! So talented 🙂
Jamie said,
February 4, 2010 @ 3:02 am
You just make everything stunning, elegant, gorgeous! Wow!
betty said,
February 5, 2010 @ 10:45 am
good work on the db challenge! i really had NO time to do it last mth was so flat out eeek ;/
Josie said,
February 8, 2010 @ 9:48 am
these look lovely! the photos are gorgeous!
sam said,
February 13, 2010 @ 1:01 pm
If my husband (who does all the baking at Cooks Larder Avalon) doesn’t make me these soon… there will be trouble. He is in charge of all sweet things and these are definitely top of the list. Sam
Travis said,
February 16, 2010 @ 4:02 am
Yum! These look amazing.
Ash said,
February 16, 2010 @ 2:22 pm
I love how you did these!! I swear this is one of my all time favorite desserts!
Elif said,
June 26, 2010 @ 2:12 am
I love everything you cook… and all your photos as they are gorgoeus!! I dont know how come I did not come across with your blog earlier. Adorable!!every piece of it.