September Daring Baker's Challenge

FINALLY, a savory challenge!! Thank you, Natalie from Gluten A Go Go, and co-host Shel, of Musings From the Fishbowl, for this great challenge! I've never made crackers before, and it was an interesting challenge =)

This being an incredibly busy month, and I mean crazy CRAZY busy, even more then usual, [MAD MAD school stuff, trip to Cambodia, etc], I didn't do anything fancy with this challenge.

For the crackers, I went with salt and paprika. I liked the crackers well enough, though, as some other daring bakers have noted, they are more hard than crispy. Still, I adore the way they puff up in the middle sometimes, reminding me of a particular kind of tapioca chips I used to snack on as a kid =)

For the dip...well, I have to say I winged it, and had no real idea what I was doing. What I really wanted to do was make a seafood dip, but since it was a vegan challenge, I went with an eggplant dip. And all I really had was an eggplant.

So making process went as such:

1. Roast eggplant, remove flesh and dump into blender.

2. Add juice of 1 lemon, 1/2 tsp salt, 1/2 tb olive oil and blend.

3. Taste, freak out, and add a multitude of weird stuff like more oil, a bit of honey, some paprika, more salt, and walnuts [I know, wth was I thinking?]

But, all in all, thankfully, no food went to waste, and the dip came out edible, though not great. I'm just glad I finished the challenge =)

To see more fantastic lavash crackers and amazing dip ideas, visit the daring bakers blogroll!