Daring Baker Lavash Crackers

This month Daring Bakers' challenge was to make lavash crackers and create a dip/spread/salsa/relish to accompany it. Lavash crackers are Armenian-style crackers, similar to the many other Middle Eastern and Northern African flatbreads. The main difference between these breads is either how thick or thin the dough is rolled out.

It was so nice to have a savory challenge this month! I loved this recipe. It was so easy and the dough rolled out beautifully! I wanted a softer cracker and didn't roll the dough out paper thin.

I made a corn and black bean salsa to accompany my lavash. I put rosemary sea salt and sesame seeds on the dough. Everyone agreed I should make this again!

Our hostesses this month are Natalie from Gluten a Go Go, and co-hostess Shelly from Musings from the Fishbowl. A first vegan and/or gluten free challenge.

Lavash Recipe

Makes 1 sheet pan of crackers
* 1 1/2 cups (6.75 oz) gluten free flour blend (If you use a blend without xanthan gum, add 1 tsp xanthan or guar gum to the recipe) or 1/2 cup brown rice flour, 1/2 cup millet flour, 1/2 cup arrowroot starch, 1 tsp chia seed meal
* 1/2 tsp (.13 oz) salt* 1/2 tsp (.055 oz) instant yeast
* 1 Tb (.75 oz) agave syrup or sugar* 1 Tb (.5 oz) vegetable oil
* 1/3 to 1/2 cup + 2 Tb (3 to 4 oz) water, at room temperature
* Poppy seeds, sesame seeds, paprika, cumin seeds, caraway seeds, or kosher salt for toppings

1. In a mixing bowl, stir together the flour, salt yeast, agave, oil, and just enough water to bring everything together into a ball. You may not need the full 1/2 cup + 2 Tb of water, but be prepared to use it all if needed.
2. For Gluten Free Cracker Dough: The dough should be firmer than French bread dough, but not quite as firm as bagel dough (what I call medium-firm dough), and slightly tacky. Lightly oil a bowl and transfer the dough to the bowl, rolling it around to coat it with oil. Cover the bowl with plastic wrap.
3. Ferment at room temperature for 90 minutes, or until the dough doubles in size. (You can also retard the dough overnight in the refrigerator immediately after kneading or mixing).
4. For Gluten Free Cracker Dough: Lay out two sheets of parchment paper. Divide the cracker dough in half and then sandwich the dough between the two sheets of parchment. Roll out the dough until it is a paper thin sheet about 15 inches by 12 inches. Slowly peel away the top layer of parchment paper. Then set the bottom layer of parchment paper with the cracker dough on it onto a baking sheet.
5. Preheat the oven to 350 degrees Fahrenheit with the oven rack on the middle shelf. Mist the top of the dough with water and sprinkle a covering of seeds or spices on the dough (such as alternating rows of poppy seeds, sesame seeds, paprika, cumin seeds, caraway seeds, kosher or pretzel salt, etc.) Be careful with spices and salt - a little goes a long way. If you want to precut the cracker, use a pizza cutter (rolling blade) and cut diamonds or rectangles in the dough. You do not need to separate the pieces, as they will snap apart after baking. If you want to make shards, bake the sheet of dough without cutting it first.
6. Bake for 15 to 20 minutes, or until the crackers begin to brown evenly across the top (the time will depend on how thinly and evenly you rolled the dough).
7. When the crackers are baked, remove the pan from the oven and let them cool in the pan for about 10 minutes. You can then snap them apart or snap off shards and serve.

Two Awards

Sara of My Sisters' Cucina left me an award! Sara's blog has a great mix of healthy recipes and sinfully delicious dessert recipes! Thanks Sara for the award!

I want to share the LOVE and am passing this award on to Lori at The Recipe Girl. Lori's blog is filled with great recipes and mouth-watering pictures! Be sure and check it out.




I also received a second award! HoneyB of The Life and Loves of Grumpy's Honeybunch gave me the Yummy Blog Award. Honey has a very yummy blog and we seem to be two peas in a pod when it comes to recipes we both love.

I'm passing the Yummy Blog Award on to Priscilla at a A Peek In Priscilla's Kitchen. She has a very yummy blug and recently made some chocolate chocolate iced donuts that looked the yummiest!

Corn and Black Bean Salsa

I've made this recipe several times this summer and it is always a big hit. It really is a salad recipe, but my family loves to eat it with chips. It is one of Bob Greene's Best Life recipes and not only is it a very healthy recipe, but it is "a great salad to make ahead for your next gathering--and it's so pretty to serve!"

This is my entry in Aggie's Food and Football blogging event. This would be great football food. It is so fresh and yummy people don't even realize they're eating healthy.

INGREDIENTS
1 3/4 cups frozen sweet corn (from 16-ounce bag)
2 cans (14.5 ounces each) fire roasted diced tomatoes, drained
1/2 cup black beans, drained, rinsed
1/4 cup chopped red onion
3 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice
1 tablespoon canola oil
1/2 teaspoon coarse salt (kosher or sea salt)
1/2 teaspoon ground cumin
1/4 teaspoon pepper
1 clove garlic, finely chopped
1 avocado, pitted, peeled and chopped

DIRECTIONS

Cook corn as directed on bag. Rinse with cold water; drain.

Stir together corn and remaining ingredients except avocado. Refrigerate at least 1 hour. Stir in avocado just before serving.

NUTRITIONAL INFORMATION

8 Serving – Per serving: Calories: 125, Protein: 3g, Carbohydrate: 17g, Dietary Fiber: 7g, Total Fat: 6g, Saturated Fat: 1g, Cholesterol: 1mg, Calcium: 34mg, Sodium: 429mg

Beef and Broccoli

This is another family favorite recipe. It was adapted from a recipe on All Recipes. I usually BBQ sirloin steak one night and cook an extra steak or two. Then another night that week I'll use the leftover steak to make Beef and Broccoli. I often add other vegetables to change it up a bit. This time I just threw in a few shredded carrots.

My family loves stir fry served over ramen noodles, but my college son took my case of ramen noodles when he left for school two weeks ago (he did a lot of shopping in my pantry before he left), so we had it over fettucine instead. Reduce the amount of red pepper flakes if you don't like spicy food.

INGREDIENTS
1/4 cup all-purpose flour
1 can beef broth
2 tablespoons brown sugar
2 tablespoons soy sauce
1 pound boneless round steak, cut into bite size pieces
1/4 teaspoon ground ginger
2 cloves garlic, minced
¼ teaspoon red pepper flakes
4 cups chopped fresh broccoli

DIRECTIONS
In a small bowl, combine flour, broth, sugar, and soy sauce. Stir until sugar and flour are dissolved. In a large skillet or wok over high heat, cook and stir beef 2 to 4 minutes, or until browned. Stir in broth mixture, ginger, garlic, and broccoli. Bring to a boil, then reduce heat. Simmer 5 to 10 minutes, or until sauce thickens.