A first in Daring Bakers history: every post from this group will be vegan! Victory for us Alternative Daring Bakers thanks to this month’s hosts Natalie from Gluten A Go Go and Shelly from Musing From the Fish Bowl. We were give a vegan lavash recipe that could also be made gluten free. Lavash is a crisp flatbread that goes excellent with dip and part of our challenge was to make a vegan dip to accompany this delightful cracker.
I made gluten free lavash as well using a blend of sorghum and brown rice flours along with tapioca and potato starches and a touch of xanthan gum to bind it all together. I sprinkled poppy and sesame seeds, Hungarian paprika and dried oregano, thyme and basil from our garden on top of the crackers. Our house smelled heavenly while the lavash cooked and we could not wait to try them.
For the dip I used white beans and house made sundried tomatoes that were reconstitued in warm water. I added a little lemon juice, roasted garlic cloves, olive oil and cumin. I sprinkled the dip with coarse sea salt, lemon zest and dill. It was a great accompaniment to the lavash and me and Sugar Plum Vegan Man gobbled it up in a matter of minutes.
I really hoped all of the Daring Bakers out there enjoyed baking vegan and will do it again some day soon.