Skip to main content

Nanaimo


Have you had a situation where a recipe looked great on paper but was a total disaster when you got around to making it. I have an exact reverse with this year's first daring bakers challenge. Nanaimo bars are a Canadian treat I heard about the first time when Lauren announced the challenge. The overly sweet three-layer bars had everyone in a tizzy but I just couldn't see what the deal was. In fact, I thought they were boring. Until this morning, a day late, I put the final layer together and cut one piece of my round nanaimo pie to dig into. And oh my goodness! they are so so good.

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.

Step one of the challenge was making graham wafers. Lauren would have preferred us to make them gluten free, but she allowed us to use wheat flour if we liked and that's what I did. This was three days back. I made the crackers, I loved them and crushed them into crumbs to make nanaimos. Then, life happened and this morning was the first chance I got to put it all together.

And it wasn't as scary as it sounded. In fact, it wasn't scary at all. You melt some butter, sugar and cocoa. Then, you beat in an egg but Aparna said to use flax seeds instead and it worked like a dream. In this bowl, you mix your graham cracker crumbs, chopped almonds and coconut. This goes into the pie plate (or a square dish if you insist on bars, you boring person!) pressed as a first layer.

As the first layer chills in the fridge, you beat together butter, cream, custard powder and LOTS of sugar for the second layer. Spreading layers isn't one of my skills but with a huge number of spoons, knives and spatulas I managed it somehow. This goes into the fridge to harden.

Then you melt some butter and chocolate and pour over the final layer. In the fridge for half an hour to set. And that's it!

They are overly sweet so don't you dare eat a lot at one time. But keep them in the freezer and they are going to last you through anytime you need a quick sugar and chocolate fix.

Comments

jayasree said…
Bars look delicious...
Truly, reading your post, I just got a clear nutshell view of what is to be done. And your writeup makes it sound doable.
Parita said…
Perfect looking nanaimo bars! Next time I am going to try them with flax seeds!
CurryLeaf said…
Lovely.I too thght they were boring and thgh I had seen and had the recipe,I did not try.Looks Great.
Siri said…
It raining 'Nanaimo' bars these days.. and a perfect reason, I love them all. DK, was raving about this recipe other day on phone and now you too! I have to make these soon, I guess..

Hope everything is going well at your end Simran,
Hugs,
Siri
Guess you're glad you made it in the end, even at the last minute! They can be addictive.

You used flax seeds too. :)
s said…
It looks so chocolatey and delicious...I know they were WAY too sweet ....
Unknown said…
Yayy you liked them! Lol, sorry but I just get excited to see you like sweets, since maybe that will get you to bake more :P :P Beautiful bars
Anjum said…
Fab job!! Worth the effort.Do drop by at http://anjuskitchentreasures.blogspot.com/

Popular posts from this blog

Tales of A Female Nomad

This month, our book club goes on a nomadic tour. We traveled with Rita Golden Gelman, a writer who sold everything she owned after the shock of a divorce and became a nomad. Not a tourist, because Rita stays away from everything that a tourist does and instead, tries to live the lives of people she visits.

From Mexico to Israel to Galapago Islands, Rita goes the way least traveled, always preferring to stay as a boarder with natives. And sometimes, going to places not even locals will go, places so secluded yet beautiful that Rita's description takes your breath away, urges you to become a nomad yourself.

Yet even nomads sometimes find their roots. Rita found hers in Bali where she spent eight years. Starting as a boarder with a prince, she eventually became a part of the family. I instantly knew I wanted to cook something Indonesian. I picked Nasi Goreng, the Indonesian fried rice.



There are as many recipes for Nasi Goreng as there are cooks. Some use tomatoes, others tamarind.…

The Bread Whisperer

What do an electrical engineer, a monk and an IT trainer have in common? These are all the things Abhilash was before he turned his attention to bread baking. Not the one to pick an easy path, Abhilash started with the most temperamental of breads - the sourdough - as his baking adventure. At first, he was baking these loaves for himself. Accolades from friends and family quickly followed and much to the delight of this writer, he turned his passion into a full time career six months back.

For the uninitiated, a sourdough bread is made by fermenting the dough with naturally occurring yeast, making it harder to perfect than the bread made with commercial yeast. The bread's signature tang and the open crumb, with lots of holes, is only made better with a high hydration dough that is super tricky to master. While extremely popular around the world, good sourdough is an elusive commodity in Mumbai and there are only a handful of bakers I would trust when I am looking for bread.

Thoro…

Healthy Spinach Rice for Microwave Potluck Party

Is it really two years that Srivalli has been running her innovative microwave cooking event. She's prompted me to try my microwave for more than just heating several times. Just like last year, Srivalli celebrates the event anniversary with a potluck party. I took a dessert to the party last time around, but this time I was rooting for something healthier. I turned to last year's roundup, and there was this spinach rice. Valli, hope you don't mind getting the same dish on the menu again.

To make spinach rice, wash and soak 1/2 cup rice. In a microwave safe dish, heat a tsp of ghee for 30 seconds. Add 5-6 peppercorns and heat for another 10 seconds. Now add a small onion, chopped finely and microwave for another 30 seconds. Add a cup of finely chopped spinach, 1/2 a tsp of garam masala and another 1/2 tsp of salt. Mix and cook for 2-3 minutes until the spinach wilts. Add rice to the bowl, and a cup of water then pop it back in the microwave for 5 minutes. Bring it out and…