I made this recipe for a Father’s Day hike. They came in really handy and transported really well. Everyone seemed to enjoy them. I used this recipe and left the nuts out because I was feeding children with nut allergies in their family.
These are a nice alternative to chocolate chip cookies if you are pressed for time. When I was thinking of what I could contribute to the hike I thought of cookies. My chocolate chip cookies are so nice, but my oven is so quorkie I can only cook one sheet pan at a time. So one batch of cookies means the oven will be on for at-least an hour. I try not to use the oven in the summer time because it really heats our place up and I don’t like heat. So then brownies came into mind, but I thought that would be too rich for a hike. So after doing some searching I thought this would be a nice combo. Kids love anything with chocolate chips, and the youngest one ate two!
For Christmas Aaron got me a few cooking books. Thomas Keller’s Bouchon finally showed up last week. So far I am just loving it. I made some beef broth last week from prime rib bones, his method worked wonders. I will have to post my Minestrone later.
Any way back to the Chocolate! This recipe has been adapted from Thomas Keller’s book. The main changes I made were the baking time, and baking them in brioche molds instead of timbale molds. The average cook has a cupcake pan that will work fine with this recipe. The brioche molds I used are the same size as a medium cupcake pan.
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.
This was a very interesting challenge. I had to try a few stores to get the gluten free flours, but it was worth it. In the end I made a beautiful treat that pays tribute to the start of the winter Olympics, Canada, and brings awareness to Celiac Disease.
I have never had Nanaimo Bars before. I followed the recipe provided pretty much all the way; however, I did add cherry extract to the top layer of the bar. If you can’t find non gluten flour, regular all purpose flour can be used.