I was completely thrilled to discover that my second ever daring baker challenge was vegan! No substitutions necessary, just a straight up Lavash Cracker from Peter Reinhart's The Bread Baker's Apprentice: Mastering The Art of Extraordinary Bread. I strayed only slightly from the recipe in that I used whole wheat flour instead of unbleached all purpose flour, I added 1 tbsp of guar gum, and I sprinkled ground pumpkin seeds on it right before baking in the oven.
The instructions say to roll the dough paper thin, and this is probably the most important step, as I learned the hard way that if the dough is too thick it ends up being pita-like. Still tasty, but I don't think it could really be called a cracker. My second attempt turned out much better after I realized just how thin paper thin is supposed to be.
Spinach and Artichoke Dip
1 16 oz can white kidney beans, drained
1 small jar of artichoke hearts in oil, drained
1 cup fresh spinach
3 cloves garlic
3 tbsp nutritional yeast
pinch of salt & pepper
pinch of cayanne pepper
Blend everything in a food processor until smooth.