This month we are making Daring Bakers history as our September challenge is vegan and/or gluten free. For the first time ever, the torch has been passed to « Alternative » Daring Bakers : Natalie from Gluten A Go Go, and co-host Shel, of Musings From the Fishbowl. We wanted to make something savory this month, and we chose the recipe for Lavash Crackers from Peter Reinhart's The Bread Baker's Apprentice (pp 178 - 180).
I have to say that I don't know what I was thinking (I will blame it on the pregnancy) but for some odd reason I thought the due date for this was the 30th. I really planned on making this the first weekend I had but one thing after another happened. I ran out of yeast and then my eggplant for my dip was not good. So it got put off until this weekend.
I have to say that I was very excited about making this cracker because it is something that seems so much more difficult to make then it actually was. I think this time I actually timed it perfectly with my son's nap time. I made the dough just before I put him down and was able to bake it just before he woke up. He will be very happy to see what I made because he loves crackers.
Dough after 90 minute rise
Right out of the oven
All broken into crackers
A closer look at the cracker
Review: I wasn't worried about this recipe which sort of made me worry. I read it and thought that it seemed pretty straight forward but it is like a test when you think you aced it then you failed. The most time consuming part if it is waiting for the dough to rise but other then that nothing was really that bad. I decided to use my KAF artisan seed mix to top half of it and just kosher salt to top the other half. The only part that needs work in for me is getting the dough rolled up thin and even. I had parts that were perfect and parts that were a little too thick. This is something I would defiantly make for a party if I am organized and think ahead (which doesn't always happen). I think this recipe is a keeper and I will work in it to get it super thin. Thank you so much for this month's challenge.
Another part of this challenge was to make a dip/topping to go with it. I have made that but I haven't gotten around to taking a picture of it just yet. I made this dip up sort of because I did it from memory of something I had a long long time ago at a party.
Eggplant Garlic Dip
1 eggplant, cut into cubes
3 cloves garlic (more if you want it really garlicy)
1 cup ketchup
Saute the garlic with a little bit of oil in a pan for about a minute or two. Add the eggplant and cook until tender. Add the ketchup, mix together and let cook for alittle bit until it comes together. Cool and serve.
This recipe is really to your taste so you can add more whatever you love
Please visit one of the host blog's for the recipe to the Lavash Crackers.