This months Daring Baker recipe was chosen by Lauren of Celiac Teen. She chose home-made graham crackers, to be transformed into Nanaimo bars, a special Canadian bar.
I should come clean and tell you that I’ve not tasted a graham cracker out of a package before, so I don’t know if mine were in any way realistic! (in either looks or taste). We liked them though, crispy and good, really delicious warm from the oven. I halved the recipe for the crackers, but we would have eaten the rest, so maybe I shouldn’t have, next time I’ll know.
I have always substituted our UK Digestive biscuits for graham cracker crumbs when I’ve seen them in US or Canadian recipes, but our Digestives have a different taste. The crackers were easy to make, the dough was a bit sticky, but not badly so.
The Nanaimo bars themselves were lovely. I’ve made them before from a Marcy Goldman recipe, so I knew we’d be in for a treat! Lauren had suggested doing them a s a gluten free treat, I used wheat flour, but only because I was determined to do this months challenge and it was really snowy and icy, so I just did them with the flour I had in the cupboard, I didn’t fancy a white knuckle ride on the icy roads that day!
Anyhow, they are a chocolate-y coconut biscuit base, a custard flavoured a butter cream middle and a chocolate top.
Thanks to Lauren for choosing a lovely bar, and click here for the recipe for the graham crackers and here for the for the Nanaimo bars. Finally click here for more Daring Bakers sites to visit.
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