24 September 2008

Daring bakers

Daring bakers time again, this months challenge was co-hosted by Natalie from Gluten a Go Go and Shel from Musings from the fishbowl and this was the first ever 'alternative' Daring baker's challenge.






The challenge: This was also my first savoury challenge since joining the Daring baker's, this month we had to bake Lavash crackers, the recipe came from Peter Reinhart's book 'The bread baker's apprentice' and also make a accompanying dip/ salsa/spread or relish to go with the crackers.


The rules: We really had so much leverage with this challenge,what with which seasoning or spices we added to the crackers and make whatever dip/ relish we wish.

The only strict rules we had were to make the Lavash crackers with either wheat flour or use a gluten free alternative.

All relish / salsa/ spread or dips must be vegan and gluten free.




I was really excited about this challenge, the lavash crackers were very simple to make, a lightly yeasted dough, that was difficult to knead but I got there, and the dough was wonderful to work with once it had had sufficient kneading.
The dough has to be rolled very thinly and placed on a baking sheet, we had complete freedom with out toppings/ seasoning so I used Nigella seeds (I am loving Nigella seeds at the moment) and on my second batch I used sea salt and cracked black pepper, hardly original but they tasted divine.



The big part of this challenge for me was making sure my dip was vegan and gluten free, I suppose I eat many foods that fit into both categories without realising it but it is different when I have to stick to the rules. I decided to make a dip using my favourite ingrediants red pepper, chilli, garlic and onion.





Roast pepper, chilli and garlic dip

1 1/2 red peppers
1 red chilli
4 cloves of garlic
1/2 onion
olive oil
salt

Heat the oven to 180c
Cut red pepper into quarters,
place in a roasting tin with the chilli (quartered), garlic cloves (skinned but left whole), onion (cut into 4) drizzle with olive oil and season well with salt.
Bake for 30-40 minutes, cool, and pulverise in the blender not to a pulp though, leave some texture.

I loved this months challenge, I have never made crackers before, but they were so easy and quick too, I also loved having a lot of freedom with the dip,it was delicious, and having the too there together were the perfect duo to have nibble on all night.





Thank you to this months host Natalie and Shellyfish, don't forget to visit their blogs where you will find this months challenge recipe and also check out the Daring baker's blogroll for more Lavash crackers.

13 comments:

Dana McCauley said...

Sounds like a great dip choice! I really enjoyed this challenge, too.

steph- whisk/spoon said...

those nigella seed crackers are beautiful, and the dip sounds great, too!

allison said...

Your crackers look wonderful. The dip sounds absolutely delicious.

Leslie said...

Love the roasted red pepper dip!! Yummy! This was my first savory challange as well! Thanks for your comment on my crackers!!

Lauren said...

Ooo, your lavash looks wonderful, great job!

Linda F said...

Erica, your lavash looks fantastic, I have always wondered about how to make it as it something not found in the shops here! Well done!

culinarytravelsofakitchengoddess said...

Your lavash look wonderful Erica, well done!

Libby said...

Goodness, what a wonderful white/ red/ black combo! I am so impressed!

Dharm said...

This was a real fun challenge! Love your crackers and love that dip even more!

Maria said...

Erica this looks wonderful!

Maria
x

Laura @ Hungry and Frozen said...

These sound delicious. I'd love to get hold of Nigella seeds, they look gorgeous dotted on the crackers! Sounds like an interesting challenge :)

Rosie said...

Erica, your lavash looks fantastic & your dip looks so good too!!

Rosie x

hot garlic said...

Yum! They look great. I forgot to do the challenge {oops!} but was worried about sticking to the rules too. It is funny that way, I'm sure I make vegan stuff all of the time, but it does make me nervous making sure it is done right when it needs to be! I totally feel you!