Did hell freeze over? Nah. But there was a surprising lack of a dozen eggs and copious amounts of buttercream, with this months Daring Bakers, as seen in many of the past challenges.
Chosen by Natalie and Shellyfish, these lavash crackers and an accompanying dip, had to be kept within the perimeters of being vegan and possibly even gluten-free.
A simple recipe but long overdue. It’s relatively hands off, quick and perfect for impressing guests and serving some of this autumn’s great preserves.
With my disabled back, I’ve found myself slow cooking and preserving the summer harvest more than usual. Typically canning might be considered time consuming or precise, but I’ve been cooking, roasting and caramelizing and quickly canning once everything is nice and sticky.
For this batch of lavash crackers, I popped open my jars of roasted fig with caramelized sweet onion spread and a purple pepper jelly. However, with so many great topping suggestions, like cinnamon or caraway, I also tried a rosemary sea salt with pumpkin seed combo – yummy.