Saturday, September 27, 2008

Daring Bakers: Lavash Crackers

My first savory challenge from the Daring Bakers!  Our hosts this month Natalie from Gluten a Go Go and Shel from Musings from the Fishbowl set us a challenge to bake vegan and, if we were up to it, gluten free.  We're going with Lavash, a bread or cracker that is middle eastern in origin. 

I was glad to have a break from the sweet challenges, just for the sake of our health, and because I had never made crackers before.  We were also set a task to make a vegan, gluten free dip or spread.


My lavash turned out a bit thick, (since I didn't read the directions carefully enough and see to roll the dough in 2 batches) but still browned nicely and was tasty.  I topped it with seasoned salt from L'Olivier and Co.  My spread was inspired by italian bruschetta- grape tomatoes, garlic, and basil from the garden.  Simple, fresh and delicious.

6 comments:

Elra said...

Well done. I like that fresh looking of your tomatoes dips.

Carla said...

Mmm I want to come over and munch with you! I need to put homemade crackers on my to-do list.

BTW, the lighting is better, especially in the second picture. :)

Lauren said...

Ooo, your lavash looks amazing, Love the bruschetta!

friedwontons4u said...

The fresh ingredients look great for the dip and it's especially wonderful to know that the basil came straight from your garden.

Madam Chow said...

Mine was a bit thick, too, but we loved it! Your look wonderful, as does your lovely topping.

jen said...

basil and tomatoes are my all time favorite combination.