The task this month? First, to make your own homemade graham crackers. The suggestion was to make them gluten-free, with the option to use all wheat flour if you preferred to do so; I chose the latter. From there, the mandate was to use the crackers as one ingredient in the preparation of a sweet Canadian classic called Nanaimo Bars.

Why did this month's host, Lauren, pick Nanaimo Bars? Well, she hails from that maple leaf lovin' land, which I might add is just a hop, skip, and a jump away from the Detroit area. And, what with the Olympics arriving there soon, she felt it would be appropriate to select a home-country treat. (Hey, you guys wanna go to Canada? No problem. Just go get in my red minivan, buckle up, and I'll have you in Windsor, Ontario in a few minutes.

Anyway, back to business. Below is the official Daring Bakers scoop, direct from the horse's mouth, so to speak, along with the recipes we had to follow. (I substituted unbleached all-purpose flour for all of the gluten-free flours, and that worked like a charm.)

Ingredients:

Directions:

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/Flour1/2 cup (65 g) (2.3 ounces) Sorghum Flour1 cup (200 g) (7.1 ounces) Dark Brown Sugar, Lightly packed1 teaspoon (5 mL) Baking soda3/4 teaspoon (4 mL ) Kosher Salt7 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 Milk2 tablespoons (30 mL) Pure Vanilla Extract1. 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.Nanaimo Bars1/2 cup (115 g) (4 ounces) Unsalted Butter1/4 cup (50 g) (1.8 ounces) Granulated Sugar5 tablespoons (75 mL) Unsweetened Cocoa1 Large Egg, Beaten1 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)1/2 cup (115 g) (4 ounces) Unsalted Butter2 tablespoons and 2 teaspoons (40 mL) Heavy Cream2 tablespoons (30 mL) Vanilla Custard Powder (Such as Bird’s. Vanilla pudding mix may be substituted.)2 cups (254 g) (8.9 ounces) Icing Sugar4 ounces (115 g) Semi-sweet chocolate2 tablespoons (28 g) (1 ounce) Unsalted ButterDirections: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 color. 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."source: here