The first part of the challenge was to make your own graham crackers.
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
The alternate directions for wheat flour called for 2 1/2 cups + 2 T of flour. I also was out of Vanilla Extract so I substituted it for some watered down pure maple syrup. The dough was amazingly sticky and hard to work with. I don't own a rolling pin (I really need to get one) so I use these long narrow cups that I have and I just could not get it thin enough without the dough tearing or sticking to the counter and I did not want to overwork it or add too much flour. So my graham crackers came out a bit thick but they tasted pretty good and totally served their purpose.
Here is the original recipe:
For Nanaimo Bars — Bottom Layer
1/2 cup Unsalted Butter
1/4 cup Granulated Sugar
5 tablespoons Unsweetened Cocoa
1 Large Egg, Beaten
1 1/4 cups Gluten Free Graham Wafer Crumbs
1/2 cup Almonds Finely chopped
1 cup Coconut Shredded
For Nanaimo Bars — Middle Layer
1/2 cup Unsalted Butter
2 tablespoons and 2 teaspoons Heavy Cream
2 tablespoons Vanilla Custard Powder
2 cups Icing Sugar
For Nanaimo Bars — Top Layer
4 ounces Semi-sweet chocolate
2 tablespoons Unsalted Butter
It sounds waaaaaaaaaaay heavy, and called for many ingredients I do not have on hand usually, so another Daring Baker was kind enough to post a Weight Watchers recipe that I used instead. I slightly altered this one too.
Bottom layer
1 cup(s) graham cracker crumbs
2 Tbsp chopped walnuts (I used almonds because I like them better)
2 oz milk chocolate chips (I used more)
1/8 cup(s) packaged shredded coconut
3 Tbsp reduced-calorie margarine, melted (I used butter because I had it)
I don't have a food processor so everything was chopped a bit more coarsely than it should have been.
Middle Layer
1 oz fat-free sugar-free instant vanilla pudding mix
1 cup(s) fat-free skim milk (I used whole because I had it)
5 oz lite whipped topping
This Middle layer never really set as much as it was supposed to. I froze it over night before I put the chocolate on top.
Top layer
4 oz semisweet baking chocolate (I used up the rest of the chocolate chips)
1 Tbsp reduced-calorie margarine (butter again)
After it froze overnight I was able to get the chocolate on in the morning. I then put the whole thing in the fridge while I was at work all day.
Here is the first bar I cut! The middle layer was super oozy but man were they good! I will most certainly be making these again.
