Daring Bakers—Lovely Lavash!

For Daring Bakers, September 2008 edition, we have an array of Lavash Crackers and Vegan Dip! A first for me, in oh, so many ways...

Our lovely hostesses this time...Natalie from Natalie from Gluten A Go Go, and Shelly, of Musings From the Fishbowl. The Lavash recipe can be found on either of their lovely blogs.

The crackers were easy, simple, and cheap! They were good, too! I incorporated Nigella Seeds directly into the dough (which I made with bread flour, as I knew they wouldn't be to our liking if they were gluten-free),

and rolled out the sheets with a pasta machine.

For a vegan dip, I chose Muhammara—which was super simple and as a bonus—I had all the ingredients on hand!

De-glutened* Muhammara

3 red bell peppers, roasted

1 cup toasted walnuts

4 garlic cloves, mashed to a paste with ½ tsp. salt

Juice of ½ lemon

2 Tbs. pomegranate molasses aka pomegranate syrup (boiled and reduced pomegranate juice works too). I found mine really cheap in a Middle-Eastern shop.

1 tsp. cumin seeds

½ tsp. red pepper flakes

2 Tbs. olive oil

Process all but the oil until fairly smooth, and with motor running, gradually incorporate oil.

Add salt to taste. Refrigerate if storing, bring back to room temperature before eating.

For a decorative touch, sprinkle with pomegranate seeds, cilantro and/or lightly chopped walnuts.

This tastes best at room temperature and when made one or two days ahead.

*The typical Muhammara dip incorporates 2/3 cup fresh bread crumbs, and reduces the walnuts to 1/3 cup.

And that was it! Super easy, super simple! Click on the Daring Baker's logo for more even more crackers!