Have you seen the film Stranger Than Fiction, featuring Will Ferrell and Emma Thompson, where Ferrell’s character walks around while hearing his life narrated out loud by the author played by Thompson?
I’m not sure why or how, but I sort of felt like my attempt at making lavash crackers was being narrated by some otherworldly Daring Bakers’ entity with the last line of the film being: “And she burns her crackers! The End.”
But before I tell you the whole, sad story, let us begin at the beginning with the real stars of the show, our hosts: Shel of Musings from the Fishbowl and Natalie of Gluten A Go Go.
These two leading ladies conspired to give us a Daring Bakers’ first this month: our very first alternative, fully vegetarian challenge in the form of lavash crackers with accompanying toppings.
While I can’t give you an exact count, a significant number of Daring Bakers are what Lis and I affectionately refer to as “Alt DBers”, which means that they in some way or other are alternative bakers. These are members who adapt recipes to be gluten-free, nut-free, vegetarian and everything in between.
When it comes to our Alt DBers, Natalie has been a tireless champion of the cause. Without her Lis and I would be quite stumped when it comes to answering so many of the questions that we get from Alt DBers. So we’re thrilled that both Natalie and Shel have the opportunity to put the spotlight on alternative baking and the challenges faced by those who can’t just open up a cookbook and have a go at it without substituting ingredients.
And now back to our story.
The recipe for lavash crackers is based on the one from Peter Reinhart’s The Bread Baker’s Apprentice. As recipes go, this was probably one of the easier ones in recent DB memory.
We begin with our ingredients. The Cream Puff places together bread flour, salt, yeast, honey, oil and water in a bowl.
Let us move to Chapter 2.
With a mighty wooden spoon, the Cream Puff mixes the ingredients to form a ball of dough. And my, what a ball of dough!
The action continues with the ball of dough and the Cream Puff engaged in a violent battle otherwise known as kneading. After five minutes, the ball of dough has been somewhat tamed.
After ten minutes it’s as meek as a mouse. Cream Puff is able to stab it with a thermometer. Ouch!
But the lavash dough gets its revenge. Its unwieldy nature results in the Cream Puff’s somewhat irregularly shaped dough.
The Cream Puff attempted to exact revenge by using a sharp object otherwise known as a cookie cutter. Feeling somewhat guilty, she piled on some lavender buds in an effort to make amends.
She really went for the sympathy vote by sprinkling thyme, rosemary and sea salt on part of the lavash dough as well.
The lavender chapter seemed to end well.
The thyme, rosemary and sea salt chapter … not so much.
And she burns her crackers!
Does this sad story end here?
No.
There is a happy ending in the form of a Red Pepper and Roasted Garlic Dip used to camoflauge the crackers.
And there’s even a sweet ending in the form of Lavender Lavash Crackers drenched in the Cream Puff’s newest discovery: agave syrup.
And so this story ends. With burned crackers and knowledge gained.
Ciao!
For the challenge recipe, please visit Shel’s blog and Natalie’s blog.
Here’s the recipe for the Red Pepper and Roasted Garlic Dip:
1 cup roasted red peppers, cut into strips
3 cloves, roasted garlic
1 tsp. salt
1 tbsp. tahini
1/4 tsp. red pepper flakes
2 tbsp. lemon juice
3 basil leaves, torn into pieces
1 sprig of rosemary, finely choppedCombine all ingredients in a food processor and pulse until desired consistency. Taste and ajdust seasoning. Serve at room temperature.
57 comments
Rosa
Those things can happen, even to the best of us… Anyway, I’m sure your crackers tasted great! I love your dip! I made a very similar one…
Cheers,
Rosa
BC
The nice thing about the challenge was you could make it more than once. So if there was one disaster, all was not lost.
Madam Chow
They don’t look burned to me, and that dip looks fantastic!
Baking Soda
My… if yours are burned, mine were too! (And I didn’t notice hehe). Guess we’re from the same roasted bell pepper planet, I used the same dipper device to dress my lavash!
Katie
Awwh they’re not burnt – there toasted.
Mary
I actually liked the browner bits better. And your dip sounds like the perfect accompanyment!
Clever Karen
oh, I am going to try that dip this afternoon! Thanks!
Dana McCauley
Camouflage – that sounds like something I do every day when I stand in front of the mirror with a make up sponge in hand! Your dip sounds delish!
Shellyfish
I love the lavander idea! I’m sorry about the well-done version, but I’m so happy you found agave syrup!
VeggieGirl
Haha, love the comparison to the film “Stranger Than Fiction” – very clever!! 🙂 But hey, toasty crackers ALWAYS taste better than “barely baked” ones, so I think your crackers turned out perfectly!! And I LOOOOVE that roasted red pepper & garlic dip – YUM!!!
Dharm
Love the lavendar crackers!! And what about that bell pepper dip? Simply super. Who says the crackers are burnt? Maybe they are just a tad on the dark side – like I am!! LOL
Gretchen Noelle
What fun flavor choices! Great job, even if the savory ones crisped a bit too much for your liking.
RecipeGirl
so sad 🙁 Glad the dip was good!!
Chris
Burnt, smurnt…just extra crispy! 🙂 At least you got it in! more than I can say….:(
Courtney
I love Agave syrup. Didnt use it this time but the stuff is great. Mt crackers over cooked in some parts too. I love the lavender, and other variations. And the dip sounds great.
Lauren
Oh no. Don’t worry, you aren’t alone. I burnt half of mine as well. But I must say, the sweet lavender ones look to die for!
rainbowbrown
Oh goodness me, that dip sounds perfectly tasty. I think all the crackers look great, beautiful job!
Penny
I think there is a fine line with these crackers- they are either not done enough or overdone. I would choose overdone! They are better crispy!
bakerslove
I bet they tasted fantastic!
tigerlille
Just wondering… Does anyone know if Agave syrup could be substituted for corn syrup in recipes? I loathe corn syrup.
tigerlille
The red pepper dip is yummy, but I am such a savage that I substitute fresh garlic for roasted garlic. When it comes to garlic, I am not interested is sweet and mellow!
Lori
They look so crisp! YUM and roasted red pepper dip, double yum. I have some lavender simple syrup in the frig, one of these days.
Ago
Hello Helllooooo dear Ivonne!
I cooked my first challenge and I’m very happy to be a daring bakers….It’s very amusing!
I’m sure that your crackers are very good with this wonderfull dip…I love above all the lavander one…delicious, simply delicious!
Many kisses
Ago 😀
fatboybakes
hi there, yours is the first other challenge i’m reading about! great stuff, it hardly looks burnt, mine were even more burnt looking. i’m comforted that even a pro like you had the same experience with the initial worry of the dough not proofing etc!!!
Erik
Beautifully done. Sorry about the burned ones. I like the storied commentary about your battle with the crackers, very creative.
Faith
My son and I are big fans of agave syrup \
he calls it cactus honey
We both like how it works in tea, especially mint
mamma3
Fantastici con la lavanda, non ci avrei mai pensato, bravissima! Elga
JennyBakes
And then she blogged about it, and heard back from the baking community, and snacked on her crackers. 🙂
I had been looking for a reason to use my agave syrup, personally, but hadn’t thought of using it the way you did. Yum.
Andrea
Your crackers look great and not much burned. I bet they tasted delicious with your pepper and garlic dip!
Lydia (The Perfect Pantry)
Your story seems to be exactly like many other DBers this month. I’m having fun reading through the posts and collecting great recipes for dips and spreads.
Judy
Loved the topping on the crackers and isn’t agave syrup the best???
Susan at Sticky,Gooey,Creamy,Chewy
Aw! Burning them a little just makes them more crunchy! I think they all look great. The ones with lavender are adorable! And, that dip looks divine!
Elle
Sorry the crackers burned, but the lavender ones look amazing! Have not tried agave syrup but it looks yum!
MyKitchenInHalfCups
Wow Ivonne! That is such a fun read! . . . a violent battle otherwise known as kneading . . . that’s great!
I really do admire our alternative bakers, I think of them as rather double daring.
Love that dip.
clumbsycookie
You’re too funny! Lavander is such a sweet idea. Don’t say you burn them, say they’re caramelized lavash!
Tanya
Awww, so sorry you burnt the crackers, but the lavender ones look pretty good. The pepper and garlic topping sounds delicious!
Anita
Leave it to you to find the happy ending in a story Ivonne! I love your creativity even in times of crisis!
jasmine
Hee–my rectangle was pretty much as oddly shaped as yours 🙂
j
Gabi
Oh Ivonne- it only takes a moment doesn’t it? 🙂
I’ve been there with ya…
I do think they’re pretty anyway and I looove the lavender ones and your dip!
xo
Marie
Burnt or not, they look delicious and I love the looks of that dip! I made a kalamata olive hummus to go with mine.
Jenny
Those don’t look burned at all, they look great!
jillian
Burnt or not they look great! The lavender was a really interesting idea.
Michelle
Extra-toasty or not, they still look great… and the dip looks amazing!
John
It’s all in how you say it….
Burnt Crackers
or
Caramelized Crackers!!!
They look fantastic!!!!
Lavender and Agave, way yum!!!!!!!!
11/8/08!!!
Libby
Thanks for sharing your, um, toasty crackers. It makes me feel better about some of the DB disasters I’ve posted. (Last month I was too embarrassed!) Everything looks wonderful, and I’m lusting the roasted red pepper dip!
joey
I think they look fantastic! Love the combination of flavors for both the sweet and the savory 🙂
Wonderful that we had a “alt” challenge 🙂
Tartelette
It was fun to have a gf challenge and to keep the dips/spreads vegan was another challenge but I loved all the steps.
The lavender is a great idea on the crackers. I’d eat your burnt one…only because it’s you…ok…and because I like crusty things!
Jude
Lesson learned : roasted pepper and garlic dip makes everything taste better.
Thanks for the fun read!
Aparna
That’s some story. But it has a happy ending, and they ate happily ever after.:)
So all’s well that ends well.
peabody
Bummer about the burnt crackers. 🙁 But you had some great ones turn out as well.
6 days!
linda
You manage to make burnt crackers look delicious 🙂
Love the flavours you used!
Vera
They are not all burnt. Actually, they all look pretty tasty to me.
Meeta
I almost burnt mine too! LOL! That was because I was chatting on the phone!! But I like those lavender crackers. Nice one!
Choosy Beggar Tina
Oh jeez, I’m not a DB but just by fluke I decided to post about Lavash on Monday as well!! Don’t feel bad about burning it – I made 4 ’rounds’ (not round at all, I use the term loosely) and the first one, of course, was charred to high heaven.
BUT I bet they tasted delicious, and that DIP. Oh, that dip.
Y
Pity about the burnt crackers (I’m sure all of us have done that before!), but those lavender ones look lovely!
Angela
Whoops! Still, the lavash are so thin that they’re really easy to burn… The lavender crackers with the agave nectar look amazing!
Arlene
Ah, we made the same dip. I love hummus, but roasted garlic and red pepper hummus–delicioso!