What Are Nanaimo Bars?

Back at the end of September, I asked my Facebook followers what Christmas recipes they needed converted to a gluten free recipe. Cori, from Canada, asked for a recipe for Gluten Free Nanaimo Bars. I admit, it required a bit of research on my part! Up until then, I’d never heard of Nanaimo Bars. They appear to be a traditional Canadian Christmas dessert. They consist of three, decadent layers.  Looking at the recipe, it appeared to be relatively simple.

For the most part, only one ingredient in the original recipe presents a problem for those with Celiac Disease. Graham Cracker crumbs. Lucky for me, my local grocery store stocks Schar Honeygrams. I love that each box contains three individual packages. This not only helps keep them fresh, but also helps with portion control! I found that each “6 cracker package” breaks down into approximately one 1/2 cup of crumbs. Therefore, one box equals 1 and 1/2 cups of crumbs.

Origins of the Nanaimo Bar

Prior to making this recipe, I researched other recipes on the internet. People take their Nanaimo Bars very seriously. The original recipe originated in Nanaimo, British Columbia. However, when others have tried to duplicate and make a few tweeks, some people get a bit defensive! (You should see the comments on the King Arthur Flour Nanaimo Bars recipe! Oh my goodness!) Therefore, I tried to stick the the main recipe, making as few changes as possible in my Gluten Free Nanaimo Bars recipe.

When I read the ingredients for the crust, I realized the texture would be similar to no bake cookies. (By the way, this recipe requires no baking!) Therefore, I chose to pulse the coconut and almonds in my Gluten Free Nanaimo Bars recipe. I felt this would make a more uniform crumb mixture. In addition, I chose unsweetened coconut, because many mentioned how sweet these bars taste. The rebel in me added a bit of espresso powder to the crust mixture, but it’s not necessary. A touch of espresso powder enhances the taste of chocolate.

Custard Powder vs. Vanilla Pudding Mix

In Canada, they use Bird’s Custard Powder in Nanaimo Bars. While being gluten free, this ingredient is not readily available here in the states. Therefore, I used Jello-O Simply Good Vanilla Bean Pudding Mix. However, any vanilla pudding mix will do. For the powdered sugar, I chose Domino’s, as I find my store brand has an off taste. If you need powdered sugar WITHOUT corn starch, you can order it from Better Batter.

Possibly my biggest difference in my Gluten Free Nanaimo Bars from the original is the ganache. The original recipe calls for adding butter to the melted chocolate to make ganache. However, when I hear the word “ganache,” I automatically think cream. Being I never keep regular cream in the house, I used coconut cream. It comes in a can, is shelf stable, and contains only the slightest hint of coconut in my opinion. If you want to use butter instead of cream, combine 6 oz of chocolate with 2-3 tbsp of melted butter.

Gluten Free Nanaimo Bars SUCCESS!

All in all, I’d call these Gluten Free Nanaimo Bars a huge success! I sent a few over to my friend who just had a baby and she LOVED them! This recipe veers from the original a bit. However, I feel it approximates it closely, and allows us all to make it easily. That’s my goal here. To make our favorite “pre Celiac diagnosis” dishes doable, and as with much ease as possible. An additional note. These Gluten Free Nanaimo Bars freeze well if you want to make them ahead of time.

If you love layered bars like these, you might also like my Gluten Free Triple Mint Brownies! Craving something with more layers? These Gluten Free Magic Cookie Bars from What the Fork definitely fits that order! Looking for thinner? Try this Gluten Free Dairy Free Christmas Crack from Celiac and the Beast!

Recipe

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Gluten Free Nanaimo Bars

Ingredients

For the Crust

• 1/2 c butter
• 1/4 c sugar
• 3 tbsp Hershey Dark Cocoa or 5 tbsp regular
• 1/4 tsp espresso powder optional
• 1 egg
• 1 1/2 c gluten free graham cracker crumbs
• 1 c unsweetened coconut
• 1/2 c almonds

For the Filling

• 1/2 c butter softened
• 2 tbsp vanilla pudding mix I used Jello brand
• 3 tbsp milk
• 2 c. powdered sugar sifted (I used Domino’s)

For the Ganache

• 6 oz. semi sweet dark chocolate chunks I used Scharfenberger
• 3 oz. coconut cream I used Thai Kitchen
• **Note make sure you whisk the contents of the can of coconut cream together before using, as separation occurs.**

Instructions

• In a food processor, break down gluten free graham crackers into crumbs. Once completely ground, add coconut and almonds. Pulse a few times until they are coarsely chopped. Set aside. 
• Place a large glass bowl over a medium pot of hot water, on the stove. (Creating a double boiler.) Add butter and sugar to bowl, and melt. Add cocoa powder and espresso powder (if using) until all dry ingredients are thoroughly absorbed. 
• Add egg to hot mixture and whisk for about a minute until mixture thickens. Remove from heat and add graham cracker crumb mixture. Press crust into an 8×8 pan, lined with parchment paper. (This makes removal of the finished bars from the pan MUCH easier.) Chill crust in fridge while creating cream filling. 
• For the filling, place softened butter in the bowl of a stand mixer. (Or use a medium bowl and hand mixer.) Cream butter until smooth and fluffy. Add vanilla pudding mix and milk, and incorporate thoroughly. Finally, add sifted powdered sugar, and blend all ingredients together. Spread filling over the chilled crust. Return to refrigerator while preparing the ganache. 
• In a small / medium bowl, add 3 oz of coconut cream. Microwave for 30 seconds. Remove from microwave, and add the 6 oz. of chocolate chunks. (You can use chocolate chips if you have that on hand.) Allow chocolate to rest in bowl, covered, for 2-3 minutes. Remove cover (I tend to use a plate) and whisk chocolate into cream until all is melted and smooth. Spread ganache mixture over the cream filling, and return to refrigerator for 1-2 hours. (If not serving that day, cover with plastic wrap after bars are completely chilled.) 
• To serve, pull up on parchment paper strips to remove bars from pan. I cut this recipe into 16 squares. You can cut them into 25 if you want them more “bite sized.” 

What’s your favorite way to use graham cracker crumbs? What holiday goodies are you making with Schar products this year? (I’m hoping to make Almond Banket with their new Puff Pastry!) Leave a note in the comments so we can all get some holiday inspiration! 

**Schar graciously sponsored this post. However, all thoughts and opinions are my own. I am beyond grateful to Schar for their continued support of my blog, as well as our Michigan Gluten Free Kids Camp.**

Originally Published November 2018

The post Gluten Free Nanaimo Bars: Canadian Tradition appeared first on MI Gluten Free Gal.

2018 – Unexpected

If I needed to sum up the end of 2018 in one word it would be “unexpected.” It felt like a whirlwind, in quickly and over in a snap. Many of my unexpected moments included negative things. Someone smashed the windows on both of our cars. My husband became ill over break, and my father landed himself in the emergency room with Afib.

Not the way I would have planned it. However, I experienced some unexpected positive things as well. You all loved, and shared, my gluten free Monkey Bread recipe. My grandmother generously gifted us with enough money for our repairs. In addition, I tried this gluten free almond banket for the first time, and LOVED it.

Schar Gluten Free Puff Pastry

The new Schar gluten free puff pastry dough made this last one possible. Here’s the down low on the dough! One box of Schar gluten free puff pastry dough contains two sheets of pastry. One sheet weighs just over 8 oz. and measures approximately 9.5 inches square.

Schar gluten free Puff Pastry comes frozen, and can be thawed three hours at room temperature or 5 mins in the microwave at reduced power. I highly recommend thawing it at room temperature. Silly me thawed the second roll in the fridge over night, and it was not as easy to work with. It comes rolled in its own parchment paper, which makes baking easy!

Where Do You Buy Schar Gluten Free Puff Pastry?

Many people ask me where to find the Schar puff pastry. As of this printing, it is not available online, nor is it available nationwide at Whole Foods. As with all new products, I highly recommend going to your local independent store and requesting it in person. Give them the Schar Product Request Form, which has the UPC codes to aid in ordering. Here in Michigan, it is available at most Meijer stores.

Origins of Gluten Free Almond Banket

In September I asked on Facebook what Christmas recipes you wanted me to recreate. As you can tell by the date of this publication, I fell a little behind on sharing this before Christmas.

However, I kept my word that I would try this recipe for gluten free almond banket! So glad I did, because this dessert is amazing. Basically, it’s a mixture of almond paste, egg and sugar baked inside a flaky pastry. Therefore, I figured the Schar gluten free puff pastry was perfect for this treat.

Gluten Free Almond Banket comes from the Dutch heritage. Grand Rapids and the west side of Michigan is home to many Dutch people. (After all, we have a city named Holland that has a well known Tulip Festival.)

Therefore, I sought out wisdom from those in the Greater Grand Rapids Gluten Free Facebook page. They were incredible helpful, as was my pastry chef friend Annie. While she’s not a dedicated gluten free baker, her artistry is amazing! (I first met her when I visited Hall Street Bakery. ) I found watching this YouTube video helpful as well.

Prepping Your Gluten Free Almond Banket for Baking

Gluten Free Almond Banket compares to cinnamon rolls, in that you roll filling in dough. However, the similarities stop there. First, you don’t spread the filling out flat. Instead, your form it into a log, then roll that log in pastry.

Second, it differs by closing up the ends securely. Otherwise, the filling will completely bake out. Trust me, you don’t want this to happen. You then tuck the ends underneath and secure them firmly. Thirdly, you don’t cut it into rolls. It remains one large log.

An important step in making this dessert is to close the ends of the dough firmly, as pictured above. The Schar gluten free puff pastry was very malleable at room temperature. I was able to pinch the ends and fold them under the roll fairly easily.

The biggest trick is getting the main seam to seal well. When I made it a second time, I found that rolling the whole log against my pastry mat, with a touch of flour, helped it to stay firm.

The Beaten Egg Coating Is Important

To  help keep your fully formed gluten free almond banket sealed, you will brush the dough generously with beaten egg. The beaten egg coating also helps the roll to bake into a golden brown color.

You can stop there, or do as I did and add some “embellishments.” I chose to sprinkle mine with granulated sugar and adorn it with slivered almonds. I gave it as second light coating of egg, so the almond slivers refrained from burning. I must admit, I felt pretty impressed on the presentation.

The News on the Ooze

On my blog, I want to be real. Transparent. Honest. Therefore, I’m sharing the image of what happened when I pulled this first attempt at Gluten Free Almond Banket from the oven. It cracked and the filling seeped out the side.

Apparently, from pictures shared in the Grand Rapids group, this is not a rare occurrence. Many said they just cut it off, once it cooled, and then ate the banket as usual. However, I’m pretty sure that ALL my filling seeped out. As it cooled, I stuffed the filling back inside, and it resealed itself as it cooled.

And voila, here’s the final product. The filling in this Gluten Free Almond Banket was gooey, but I think that’s because it didn’t bake fully in the crust. Don’t get me wrong, it tasted delicious. My friends, family and husband all enjoyed it. However, I had extra filling to play with. Therefore, a second attempt was in order.

Gluten Free Almond Banket Made with Homemade Puff Pastry

While the Schar Puff Pastry box comes with two sheets, I wanted to save the second for another treat. Therefore, I made Dessert for Two 15 Minute Puff Pastry recipe from scratch, using Cup 4 Cup flour. I made it according to Christina’s directions. However, it was very moist. If I made it again, I would use less water, maybe quarter of a cup instead of a third of a cup. Due to the excess moisture, it took a lot of extra flour when rolling.

The outcome of this gluten free almond banket was better, in my opinion. However, this is partly due to extra refrigeration time on the filling, allowing the sugar to absorb the moisture from the egg. It did still split, however it was at the top, and the filling stayed in. I also rolled the  completed pastry like a log, using my hands and pressure to seal any cracks. Personally, I feel this helped in preventing it split along the edge.

I am far from a banket expert. This was a fun attempt, and I wanted to share the process with you. I’m including the steps I used, as clear as I can remember. (Nothing messes with your mind quite like having your father in the emergency room!)

Below I am including a from scratch dough recipe, with permission, from Kate Teske. She belongs to the same Greater Grand Rapids Facebook group that I do. I have not tried it personally, but this is what her family faithfully uses. Let me know if you choose to use it, and tag me in any pictures you take!

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Gluten Free Almond Banket

Course Recipes

Keyword banket, gluten free banket, schar puff pastry

Prep Time 45 minutes minutes

Cook Time 30 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Equipment

• Odense Almond Paste, 7 Ounce Tube
• Reynolds Kitchens Parchment Paper Roll, 60 Square Feet
• Dreamfarm Brizzle-Red

Ingredients

For The Filling!

• 8 oz almond paste
• 1 c. sugar
• 1 egg beaten

Puff Pastry Dough

• Two sheets of Schar Gluten Free Puff Pastry thawed on the counter for 3+ hours

Kate Teske Dough Recipe (this is enough for two rolls)

• 8 oz cold butter 2 sticks
• 2 cups King Arthur Measure for Measure Flour
• 1/2 tsp salt
• 1/2 c ice cold water

For Baking

• 1 egg beaten for wash
• 1-2 tbsp sugar for dusting
• 2-3 tbsp slivered almonds for decorating

Instructions

• Remove Schar gluten free puff pastry from freezer and place on counter to thaw for 30 minutes. 
• Meanwhile, in a small bowl, mix together the filling. This will be enough for two gluten free almond banket rolls. Place in refrigerator to chill.
• If using Kate's homemade dough recipe, follow these instructions – 
• Pulse all but water in a food processor or cut the butter into the flour mix using pastry blender. Drizzle in ice water until the dough forms a ball (I erred on the side of slightly too wet). Roll the dough into an oblong strip, fold into 1/3's, wrap in plastic and let rest in fridge for 20 minutes. Repeat 2 more times. I chose to let it rest in the fridge for over 24 hours after rolling out the last time. (This is somewhat similar to Christina Lane's recipe for 15 minute puff pastry.)
• Preheat oven to 400 degrees. 
• After filling has chilled, remove it from the refrigerator. Divide filling in half, and roll into log shapes. I made mine into 8" logs, as the Schar Puff Pastry dough is just over 9 inches long. 
• Place filling on puff pastry dough and roll up. Some suggest rolling the filling up in the dough loosely. This may help prevent the side from splitting. 
• Take care to close the seam as much as possible. You may want to use a touch of water to get the dough wet to help. Pinch the ends of the dough closed, and fold ends under the bottom of the log. I found rolling the log as a whole a few times helped in my second attempt at making this dessert.
• Repeat process with second batch of dough. 
• Brush the completed logs entirely with a beaten egg. If desired, sprinkle with sugar and adorn with slivered almonds. 
• Place logs on a cookie sheet lined with parchment paper. Bake gluten free almond banket logs at 400 for 25-30 minutes. Allow to cool completely on cookie sheet before serving. 

**This post is not a paid promotion for Schar. However, they did send me a box of their new gluten free puff pastry for free. This post does however include Amazon Affiliate Links. Purchases made through those links provide me a small commission. However, this does not influence the cost of your purchases. Thank you for helping to support this website!**

The post Gluten Free Almond Banket: A Dutch Dessert appeared first on MI Gluten Free Gal.