over another Daring Baker Challenge. Our hosts this month, are Shel of Musings from the Fish Bowl and Natalie of Gluten A Go Go and they vegan and/or gluten-free lavash crackers from Peter Reinhart’s The Bread Baker’s Apprentice. I had big plans to get very creative with this months challenge; but, then last night while having a glass of wine, listening to the debate, hanging out with my man and twittering, I realized (thanks to Susan) that the challenge was due today! EEEKKSS!
Basically, I had to throw it all together as we have a pretty busy weekend planned. Lucky for me, the recipe was very easy and came together nicely. I decided to use two different toppings for the lavash; a fennel/garlic/kosher salt and poppy seeds and also a lavender salt. My dip of choice to serve with these lovely crackers was a Meyer Lemon Hummus. Both lavash came out really well, if I do say so myself. Crispy but light and very flavorful especially with the creamy/lemony hummus. Perfect snack for a very warm afternoon in the city!
So, let me pour you a glass of rose and enjoy!
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