Le texte et la recette en français suivent un peu plus bas.
So this month, for our Daring Bakers challenge, we are treated to typical canadian dessert, and given that I'm from Quebec, I couldn't help but add a littlesom ething straight from the my own backyard: maple syrup, obviously! You know I love maple syrup, so it was pretty obvious that I'd be going in that direction. My own Nanaimo mix is made of graham cookies with maple flakes and pecans, the toping is ripe with reduced maple syrup (by half, no less), and I elected not to add a layer of chocolate on top of my bars because I felt the maple syrup needed to take up all the taste space. You'll understand that this dessert is pretty sweet and that little bits and pieces are better for you than large amounts. That's why I went the way of tiny bites, 1/2 inch in diameter, no more. Needless to say, you don't have to do that: the usual shapes will work just as well. The whole recipe is easy to prepare and will keep very well in the freezer.
It's the lovely Lauren of the blog Celiac Teen who proposed this challenge. Lauren can't eat any gluten, you should definitely visit her blog for more information about the disease she suffers from, and also for her gluten free adapted recipes.
The point of this challenge, you'll have understood, was to free the graham cookies from gluten. I had already tried this by adapthing this recipe from Dorie, and it worked like a charm. Wherever you live, the ingredients necessary to wheat-proof your cooking are easy to find. I've prepared the regular version and the gluten free version; I do have to admit the the gluten free was rather sticky and harder to work with.
Many thanks to Lauren for this challenge; as usual, for the origial recipe, you'll have to go and visit Lauren's Celiac Teen blog. And don't stop there: please pay a visit to the other members of the Daring Bakers to see what wonderful things they've been cooking!
Ce mois-ci dans le cadre des Daring Bakers nous avons le plaisir de préparer un dessert typiquement canadien et puisque je suis originaire du Québec, je n’ai pas pu m’empêcher de créer ce dessert avec un produit du terroir québecois: le sirop d’érable. Vous savez que j’aime le sirop d’érable, alors ce fût tout à fait naturel pour moi de vous offrir cette version. La base de mes Nanaïmo est constituée de biscuits graham au flocons d'érable et de pacanes, la garniture contient du sirop d’érable réduit de moitié et je n’ai pas mis de chocolat sur le dessus de mes barres pour ne pas voler la vedette au sirop d’érable. Vous comprendrez que ce dessert est très sucré et qu’il est à consommer en petites quantités. C’est pourquoi j’ai fait des bouchées de 1,5 cm (1/2 pouce) de diamètre. Vous pouvez évidemment les préparer selon la forme conventionnelle. Elles sont rapides à faire et elles se conservent très bien au congélateur.
C'est la charmante Lauren du bloque Celiac Teen qui a proposé ce défi. Lauren ne peut pas consommer de gluten, elle a 16 ans et elle relève avec beaucoup de courage et de passion ce défi de tous les jours. Allez visiter son blogue pour plus d'information sur cette maladie et pour lire ses adaptations de recettes sans gluten.
Le but du défi était de constituer des biscuits graham sans gluten. J'ai déjà tenté l'expérience en adaptant cette recette de Dorie et ce fût plutôt une réussite. Peu importe l'endroit où vous habitez, il est très facile de se procurer les ingrédients nécessaires pour cuisiner sans produits de blé. J'ai préparé en version régulière et sans gluten, je dois avouer que la version sans gluten était vraiment collante...
Un grand merci à Lauren pour ce défi, pour lire la recette originale, en anglais seulement, rendez-vous sur le blogue de Lauren: Celiac Teen. Et n'oubliez pas de jeter un coup d'oeil aux magnifiques réalisations des autres membres des Daring Bakers.
Gluten-Free Maple Graham Wafers
Via Nancy Silverton's Pastries from the La Brea Bakery - adapted by Isabelle
138 g (1 cup) sweet rice flour (also known as glutinous rice flour)
100 g (3/4 cup) tapioca starch
65 g (1/2 cup) sorghum flour
200 g (1 cup) maple flakes
5 ml (1 teaspoon) baking soda
4 ml (3/4 teaspoon) salt
100 g (7 tablespoons) unsalted butter, cut into 2,5 cm (1-inch) cubes and frozen
80 ml (1/3 cup) maple syrup
75 ml (5 tablespoons) milk
30 ml (2 tablespoons) pure vanilla extract
In the bowl of a food processor fitted with a steel blade, combine the flours, maple flakes, 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.
In a small bowl or liquid measuring cup, whisk together the maple syrup, milk and vanilla.
Add to the flour mixture until the dough barely comes together.
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.
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.
Adjust the rack to the upper and lower positions and preheat oven to 350°F(180°C).
Bake for 25 minutes, until browned and slightly firm to the touch, rotating sheets halfway through to ensure even baking.
