I know I’m very late in posting up the result of my DBC for this month, however, I have a legitimate reason for this. With the majority of the month spent overseas, I arrived back home 2 days before the posting date was due. Determined not to miss out on another challenge, I finally did the Nanaimo bars last weekend. Prior to this month’s DBC, I never ever heard of Nanaimo bars, so was very keen on giving it a go.
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 this month’s challenge, I wanted to experiment and play around with flavours and textures, so modified the recipe a little. I added caramel and chocolate mousse to the middle, and instead of vanilla custard, I substituted it for cheesecake filling.
Before doing any of my baking, I tend to sketch down my ideas, so I thought why not show you what I had intended to make and how it compared to my final result.
Lauren recommended that we did a Gluten Free version of the Graham Wafers, however, due to difficulties attaining the necessary ingredients I wasn’t able to comply, so instead baked from the original recipe. However, I will post the ingredients for both the Gluten Free and Original recipes.
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
Non Gluten Free:
2 1/2 cups plus 2 tablespoons unbleached pastry flour or unbleached all-purpose flour
1 cup dark brown sugar, lightly packed
1 teaspoon baking soda
3/4 teaspoon kosher salt
7 tablespoons (3 1/2 ounces) unsalted butter, cut into 1-inch cubes and frozen
1/3 cup mild-flavored honey, such as clover
5 tablespoons whole milk
2 tablespoons pure vanilla extract
As I’ve made changes to the original recipe for the Nanaimo bars, I will post the recipe that Lauren had given us.
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
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.
For Middle Layer: Cream butter, cream, custard powder, and icing sugar together well. Beat until light in colour. Spread over bottom layer.
For Top Layer: Melt chocolate and unsalted butter over low heat. Cool. Once cool, pour over middle layer and chill.
So how does my final result compared to my sketch ? I completed the bottom layer, cheesecake layer, salted caramel and chocolate mousse as intended. However, due to time constraints and still trying to recover and unpack from my holiday, I was too impatient so completely destroyed my tempered chocolate, and left out the chocolate curl and salted peanut butter truffle.
Thank you to Lauren for hosting this month’s DBC. The different layers of the bar was absolutely delicious on their own, however when eaten all together was even better. My brother who usually doesn’t like dessert actually ate the whole piece on his own.
5 friends from Sydney who don't mind having a good feed now and then. Throw in some food photography and the odd recipe and travel post and you have eatshowandtell.
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