This months daring bakers challenge was gluten free graham crackets that then get used to make gluten free Nainamo bars.
The grahams where really good with a nice honey taste. They were awesome dunked in tea and really taste like the normal, gluten-y versions. Give them some room to breath when you bake them though, they spread out more than you expect.
The nainamo bars were better chilled (too sweet to be enjoyed room temp) but were still really nice. Couldn't locate any Bird's Custard Powder in time so I just used vanilla pudding mix, which turned out fine. I kind of wish I'd used more cream-to-butter in the middle layer as I think I would prefer soft and fluffy to hard and buttery.0
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.