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.