Even on vacation I’m a Daring Baker 😉 good thing I checked yesterday evening when this month’s deadline was…otherwise I would have been a day late posting this month’s challenge. I wasn’t bursting with creativity but I knew I wanted to use products from our garden. So rosemary and olive oil went into the dough and pomegranate onto the dip 🙂
The crackers were very easy to make, very crispy and tasted delicious. The amount of rosemary was a bit too little, more would have been better. The dip is nothing really special but it was required to make a dip to accompany the crackers so I made something. It consists of cottage cheese seasoned with Adriatic sea salt and black pepper, topped with pomegranate. I preferred the crackers without a dip though.
For all the other Daring Bakers, check out this link.
Update – I’m ashamed to admit I didn’t the details about the challenge well enough this month. The dip was supposed to be vegan! So instead of cottage cheese just read vegan cottage cheese 😉 (if there is such a thing)