Daring Bakers Challenge - Graham Crackers, Nanaimo Bars and Chocolate Scramble Eggs!!!

It's end of January, can you believe that?? And I'm a day late in posting my Daring Bakers challenge....so, nothing new here.

January has been especially challenging for me. It's the month after ALL the busy baking and celebrating (holidays AND birthdays in our family). Kinda feel BLAH - don't want to do anything, you know what I mean?! And having a untrustworthy oven doesn't help at all ( my oven problem still isn't fixed, if you're interested to know what's the problem, just click HERE). I was contemplating if I wanted to go on with this challenge for a longest time. I was interested to try a gluten free recipe, cos' it wasn't long ago that I have come to realized that there are many people who are allergic to wheat! Anyway, I obviously made my last minute decision.

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.

It wasn't a smooth sailing challenge for me this time around. Maybe it's the bad karma for being lazy! :P The graham cracker challenge was fine. I didn't have Sorghum Flour but was able to substitute it with rice flour. To my surprise, the gluten free graham cracker tasted really good...so much better than the store bought ones. They are a little too sweet though. I'd cut down the sugar in the future.


However, when it came to making the Nanaimo Bar, it was a nightmare! First, when I added the egg to the bottom layer mixture, the whole thing curdle up. I figured I must have done something wrong. Was it because I whisked it, instead of stirred it, as mentioned in the recipe? I dump the whole thing out, and start all over again. Second time around, I used a wooden spoon to stir it, still, it curdle, and worst of all, stirring wasn't enough to prevent the egg from cooking, so I end up having bits and pieces of CHOCOLATE SCRAMBLE EGGS! Yikkkeeesss!!! I didn't want to start over again, so, I did my best to scoop out whatever I can. Still the mixture didn't look right at all...there was a layer of oil (from the butter) that just would NOT bind...nothing like Lauren's. So, I dump the grind up graham crackers, finely chopped almonds and coconut flakes (I used fresh coconut cos' I have THIS cool gadget! ;) ). I pressed some into a ring mold, and the rest to a 8x8 pan. Again, there was oil sitting on top of the chocolate/graham cracker mixture. I had to use some paper towel to soak 'em up. The second layer IS indeed THICK. It was kinda difficult to spread, and tasted to me like eating a stick of butter.

So, instead of finishing the top layer, I made only a small amount of the chocolate ganache layer, just enough to cover the Nanaimo bar I had in the small ring. I knew it was something too rich...and I DO MEAN RICH! ...that we won't eat. I did take a small wedge to try. It was ok, better than I thought it would be, but NOT something I'd make again. I had my doubts about the coconut...it's really funny that I haven't been a fan of coconut in Western desserts...maybe because the ones I've tasted are all made with sweeten coconut flakes we get from the stores. There are a lot of coconut in Asian, especially Southeast Asian desserts, but we usually use freshly grated coconut. Anyway, if not for the greasy taste, I might just like it more.

Now, doesn't mean I didn't like it, it means we should toss this recipe out. I have to say that, many of the devoted DB members, have created stunning and interesting "modified"Nanaimo bars. The come up with all sorts of variations in flavors, I wished I could try theirs instead of mine! :P So, do stop by to check them out here.

Here's the recipe and some tips:

Notes for gluten-free Graham Wafers and Nanaimo Bars:

• Glutinous rice flour does not contain any gluten, as it is made from a type of rice called glutinous (or sweet) rice.
• The graham wafer dough is very sticky. Make sure you are flouring (with sweet rice flour) well, or the dough will be difficult to remove from the surface you roll it out on. Also be sure to keep it cold. You do not want the butter to melt.
• I chose these flours because of their availability. Tapioca starch/flour and sweet rice flour can often be found in Asian grocery stores, or in the Asian section of you grocery store. Sorghum can be slightly more difficult to find, but it can be replaced with brown rice flour, millet flour or other alternatives.
• In the Nanaimo Bars, it is very important that the chocolate be cool but still a liquid, otherwise the custard layer will melt, and it will mix with the chocolate, being difficult to spread. Allow the chocolate mixture to come to room temperature but not solidify before spreading the top layer on.

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.

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 (I substitute with rice flour)
1 cup (200 g) (7.1 ounces) Dark Brown Sugar, Lightly packed (I'd cut down the sugar, though I'm not sure it'd alter the sturture)
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.

My note: The dough IS very sticky, and the trick is to make sure the surface you roll out onto, your hands and the rolling pin is well floured.

Nanaimo Bars

Ingredients:

For Nanaimo Bars — Bottom Layer

1/2 cup (115 g) (4 ounces) Unsalted Butter (I'd cut down to maybe 1/3 C instead?)
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 (I'm not crazy over this layer, like I mentioned before, it tasted like licking a stick of butter. However, there are some DB members who made with a mascapone layer, marshmallow layer or adding/flavored with fruits..etc. which I think it's a great idea...having something light for this layer might balance out the richness of this dessert)

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.

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Additional Information:

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!



Nevertheless, a BIG thank you to Lauren for this challenge. I am glad to have completed this challenge!

UPDATE: Hubby and kiddos tried the bars today. I cut a small section of the one in the small ring mold for each of them. Hubby said it's the best challenge I've made by far - and ask if that was it. I told him I was gonna toss the one in the 8x8 pan out, and he says NNNNOOOO!! So, I've just finish up the last layer on the 8x8, so that he can have more and will bring some to his co-workers.

As for the kiddos, they too thought that there was just the little serving they were gonna get. Lucas told me to go "make MORE"!!! :)