This month's Daring Bakers' Challenge is hosted by Natalie from Gluten A Go Go, and Shel, of Musings From the Fishbowl. This month's challenge was vegan and/or gluten free. The main recipe was for Lavash Crackers from Peter Reinhart's The Bread Baker's Apprentice (pp 178 - 180).
The Challenge: Make Lavash Crackers and create a dip/spread/salsa/relish to accompany it.
I've made crackers before, but more akin to a cheddar shortbread than a real cracker. These were fabulous! I loved the dough; it was very easy to work with and even the crackers that weren't very thin were still delicious! I made mine into small rounds and added kosher salt and sesame seeds to the tops. My dips were a roasted zucchini spread and black bean and red pepper mix.
Here are the recipes, which were really more just a 'thrown together' type thing.
Roasted Zucchini Spread
1 large zucchini
2 Tablespoons tahini (sesame paste)
1 Tablespoon lemon juice
1 clove garlic - minced
1 teaspoon salt
Cut zucchini in half lengthwise and lay cut sides down in a shallow baking pan. Bake until soft at 350 degrees F - about 30 minutes. Scoop flesh from zucchini and combine with remaining ingredients in a blender. Puree until smooth.
Black Bean and Red Pepper Relish
1 can black beans, drained
1/2 cup finely chopped red pepper
1/2 to 3/4 cup vegan Italian dressing
Blend well and chill until serving time.
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