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Gluten Free And Vegan Daring Bakers' Challenge

Gluten Free Crackers and Salted Butter Caramel Sauce

It is indeed a first in the history of the Daring Bakers, a gluten free and vegan challenge! Since being a Daring Baker in December 2006, I have seen the group grow by leaps and bounds, with members from all walks of life partaking in our monthly bake-offs. I know it is daunting at times for some Daring Bakers to adapt recipes to fit their dietary lifestyles and I always marvel at how creative and resourceful gluten free and vegan members are. I was really excited to see that our hostesses this month, Natalie from Gluten A Go Go, and co-host Shelly, of Musings From the Fishbowl, chose Lavash Crackers from Peter Reinhart’s The Bread Baker’s Apprentice: Mastering The Art of Extraordinary Bread.

Natalie being a gluten free baker asked us to challenge ourselves and make the crackers gluten free while Shel asked us to come up with vegan dips and spreads to go along. Being a ubber cool group, we still had the choice to make them with regular flour if gluten free baking did not appeal to us. I welcomed both challenges with open arms! Indeed, there are quite a few gluten free eaters among our friends and family members and I can always stretch my gf baking repertoire. Coming up with vegan dips and spreads was a good opportunity to try a couple of different ingredients, but furthermore really understand and appreciate many people put behind being vegan.

Lavash Crackers and Toppings

The past month has been quite busy and full of twists and turns and I did not get to make the dough until Wednesday afternoon. I used a gluten free baking mix by Bob…..and realised after the first rise that had forgotten to add xanthan gum to the dough which acts like gluten in baked goods and helps stretch and relax the dough. I did not even bother rolling that one out, waited until Thursday to go buy some xanthan gum and started again. The quantities are so small here that I mixed the dough by hand and left it to rise, rolled it paper thin, baked and then broke it to shards. I rolled the dough into one large baking sheet and topped 1/4 with sesame seeds, 1/4 with grated Tonka Beans, 1/4 with cinnamon sugar and the last quarter was brushed with agave syrup and half a vanilla bean, seeded. The smells that were invading the house made it hard to resist not breaking into it as soon as it came out of the oven!!

For the toppings, our hostesses gave us complete freedom with only one rule: it had to be vegan. I was really interested to see how some of my favorites would turn if made vegan and with the tremendous array of choices and progress made in vegan foods, I was able to serve the crackers with a vegan salted butter caramel sauce, a vegan caramel cheesecake in a jar spread and my now favorite lemon balm infused berry salad. I love salted butter caramel anything, not being a fashion victim but I grew up on that stuff!

The salted butter caramel sauce is an adaptation of my favorite sauce and the only problem encountered was that it took a longer time for the butter and sugar to come to a caramel color and consistency but the rest was the same. I used Earth Balance butter and soy creamer instead of their regular counterparts and added some Fleur de Sel for the salty factor. I could taste a difference from the original, sure can’t say it’s the "real thing" but it came out pretty darn close and what mattered is that I was able to make one of my vegan neighbors very very happy!!

The vegan caramel cheesecake is also an adaptation and was easy to make using Ener-G Egg Replacer and vegan cream cheese (Tofutti brand). I divided the batter between four jam/jelly jars and added some salted butter caramel sauce at the bottom. I have to say that B. thought it was "different but worth eating" and I loved it.

The berry salad is nothing new but since I made this lemon balm berry salad, it has been on rotation at the house and for dinner parties with the neighbors. It works just like a savory salsa with the crackers and is great for a little 4 o’clock pick me up with a cup of tea.

Thank you Natalie an Shelly for this opportunity to bake gluten free and vegan! It was a blast! Check out the others' creations here.

Gluten Free Lavash Crackers:

Makes one sheet pan:

1 1/2 cups (6.75 oz) unbleached bread flour or gluten free flour blend (If you use a blend without xanthan gum, add 1 tsp xanthan or guar gum to the recipe)
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

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.
For Non Gluten Free Cracker Dough: Sprinkle some flour on the counter and transfer the dough to the counter. Knead for about 10 minutes, or until the ingredients are evenly distributed. The dough should be firmer than French bread dough, but not quite as firm as bagel dough (what I call medium-firm dough), satiny to the touch, not tacky, and supple enough to stretch when pulled. 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.
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.
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).
For Non Gluten Free Cracker Dough: Mist the counter lightly with spray oil and transfer the dough to the counter. Press the dough into a square with your hand and dust the top of the dough lightly with flour. Roll it out with a rolling pin into a paper thin sheet about 15 inches by 12 inches. You may have to stop from time to time so that the gluten can relax. At these times, lift the dough from the counter and wave it a little, and then lay it back down. Cover it with a towel or plastic wrap while it relaxes. When it is the desired thinness, let the dough relax for 5 minutes. Line a sheet pan with baking parchment. Carefully lift the sheet of dough and lay it on the parchment. If it overlaps the edge of the pan, snip off the excess with scissors.
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.
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.
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).
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.

Vegan Salted Butter Caramel Sauce:
240 gr. sugar (1 1/4 cups)
80 ml water
115 gr vegan butter (1 stick)
150 ml vegan creamer
1 1/2 tsp Fleur de sel

In a heavy saucepan set over low heat, combine the sugar and water and heat just until the sugar is dissolved. Add the butter. Let it come to a boil and cook until it reaches a golden caramel color (takes between 25-35 minutes), stirring occasionally. Remove from the heat and add the creamer ( it will splatter and get crazy, but do not fear and trust the recipe). Whisk to combine and put back on the stove. Let it come to a boil again over low heat and cook 10-15 minutes until you reach a nice creamy consistency. Remove from the heat, add the salt and stir until melted. Keeps for about 2 weeks.

Vegan Caramel Cheesecake In a Jar:
1/2 cup salted butter caramel sauce
8 oz vegan cream cheese, at room temperature
1 Tb. vegan butter
1/2 cup sugar
3 Tb. Egg-Replacer mixed with 1/4 cup water

Divide the caramel sauce between 4 small jam jars. Set aside.
In a large bowl, with the electric mixer or by hand , mix the cream cheese, butter and sugar. Add the egg replacer mixture and beat until well incorporated.
Divide the batter among the 4 jars. Set them in a roasting pan and fill with water until it reaches halfway up the sides of the jars. Bake at 300F for 20-30 minutes. Let cool completely before refrigerating or serving.

Lemon Balm Infused Berry Salad:
Click here for the recipe.

Gluten Free Lavash Crackers And Vegan Spreads

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Anonymous September 27, 2008 um 4:31 am

Wow, that all sounds incredibly delicious, and I can’t even tell you how happy I am that it’s all vegan!

Dewi September 27, 2008 um 4:50 am

Wow, "Vegan Salted Butter Caramel Sauce", just reading of this title it self, already make my mouth water, then another delicious vegan caramel cheesecake…now, I am really drooling over my keyboard!

Anonymous September 27, 2008 um 4:56 am

You’re so freaking creative! And you take such beautiful pics… and make the most delicious stuff… and oh! I want to be like you… ahahah. Everything looks great =)

marissa | Rae Gun Ramblings September 27, 2008 um 5:17 am

oooh vegan recipes from a non-vegan thank you! I’ve found myself friends with way too many vegans and I really think they’re taste buds have adjusted to mediocre at best tasting food.

Manggy September 27, 2008 um 5:36 am

You know, I wouldn’t even know where to start with gluten-free baking! Gluten sensitivity is either extremely rare here or underdiagnosed. But the crackers look remarkably authentic; that’s awesome!
Also awesome? CHEESECAKE IN A JAR!!! W00t!

Nemmie September 27, 2008 um 5:46 am

Salted caramel sauce, whaaaaaat?!?! You never cease to amaze me, Helen 🙂 Sounds fantastic.

glamah16 September 27, 2008 um 5:50 am

Regualr or alternative baking. You are the master. I love all the spreads and variaitons you came up with.

spicyicecream September 27, 2008 um 5:51 am

Wow, your take on the sweet crackers looks absolutely incredible!!

Vera September 27, 2008 um 6:00 am

Helen, everything is gorgeous! You are incredibly creative!

Anonymous September 27, 2008 um 6:08 am

This truly looks amazing Helen.


Sara September 27, 2008 um 6:28 am

Mmmm, your dips look divine!

Anonymous September 27, 2008 um 7:10 am

Oh oh ! Another sweet cracker ! Thay look awesome !

• friX • September 27, 2008 um 8:13 am

I am SO glad to read this post ! Because I 'll probably have to follow a gluten free diet myself, starting next week and during the rest of my days… And I love baking ! So I was quite disappointed.

But you gave me the opportunity to see what gluten free baking can be. I 'll sure check out Natalie’s blog, to pick up more ideas 🙂

Cannelle Et Vanille September 27, 2008 um 9:20 am

hmmm… salted butter caramel sauce… just like the perfect caramel sauce should be. the crackers turned out fabulous after all our attempts. we never give up right helen? that’s right!

Rosa's Yummy Yums September 27, 2008 um 9:37 am

What a creative mind! Those Lavash Crackers look incredibly good and both accompaniments sound mighty delicious! Great job!



Meeta K. Wolff September 27, 2008 um 9:39 am

Lovely Helen! This sweet version is just mind blowing. I love the wonderful accompaniments for the crackers – almost putting them in the shadows!!

steph- whisk/spoon September 27, 2008 um 11:35 am

way to embrace all parts of the challenge! looks delish, of course! (i just bough a little baggie of tonka beans here…have never tried them before, so can’t wait to use!)

montague September 27, 2008 um 11:51 am

oh i loved reading about this challenge! it looks amazing, and cheesecake in a jar? WOW.

Isabelle Lambert September 27, 2008 um 11:55 am

ta salade de fruits à la mélisse me fait de l’oeil 🙂 quelle bonne idée d’avoir fait une version dessert!

BC September 27, 2008 um 12:06 pm

Salted butter caramel sauce sounds and looks divine.

This was a great challenge because we could play with it and make it again.

Loved it!

Katie September 27, 2008 um 12:23 pm

Your crackers turned out wonderfully. I particuarly like the cinnamon dusted ones. I’m so impressed that you made not only caramel but also a vegan cheesecake! It all looks divine.

Rachel September 27, 2008 um 12:41 pm

The vegan version sounds fabulous…

chriesi September 27, 2008 um 12:42 pm


Lori September 27, 2008 um 12:44 pm

Hmmmmm. Who knew Vegan butter could create yummy caramel. You could create something beautiful and inviting out of anything!

Karen Baking Soda September 27, 2008 um 1:10 pm

Excellent execution with very very tasty results Helen! Great great thinking!

Anonymous September 27, 2008 um 1:12 pm

WOW! and then WOW! and WOW again!

Babeth September 27, 2008 um 1:16 pm

Great job Helen! The cinnamon&sugar looks really appealing to me 🙂
Et merci encore pour ton aide 😉

LizNoVeggieGirl September 27, 2008 um 1:17 pm


Oh my, the lavash crackers, vegan caramel sauce, vegan caramel cheesecake In a jar, and the berry salad, ALL sound exquisite!!! I’ll happily accept any leftovers, of course!! :0)

Sunshinemom September 27, 2008 um 1:34 pm

What a treat! I just hopped over from Aran’s – are you sisters lost at birth or something??? The pictures look same – in fact I was confused for a moment:)

Mary September 27, 2008 um 1:50 pm

As usual, your crackers look amazing. And you are very creative in your spreads. But what I wanted to share with you is that I made those oat, almond and lavender breakfast bars and both my husband I are loving them for breakfast! They’re super delicious!

PAM September 27, 2008 um 1:51 pm

Wow Helen, what a thorough job you did experimenting with so many Vegan items. I’m impressed. You really took the challenge to another level. Great job!

The Italian Dish September 27, 2008 um 1:55 pm

You did a superb job! These look great.

Jeanine – The Baking Beauties September 27, 2008 um 1:56 pm

Oh my goodness…forget the crackers, I want the dips & a spoon please! YUM! You have some of the best pics I've seen of food, makes me drool every time!

Anonymous September 27, 2008 um 2:08 pm

Amazing. Not only your crackers are perfect but your other treats look so yummy… Wow! What a great vegan versions of some delicious desserts. Congratulations once again,

Dharm September 27, 2008 um 2:19 pm

You see! This is why i keep saying you are amazing and such an inspiration. You take a cracker recipe and churn out amazing dips and photos… When will you marry me??!!!

Alexa September 27, 2008 um 2:37 pm

I can’t tell you how many times I have forgotten the xantham. 🙂 I love what you came up with… It sounds delicious to me. Anything caramel is a winner, and the creamy contrast with the crunchy crackers must have been great.

Anonymous September 27, 2008 um 2:45 pm

The toppings sound marvelous, especially the caramel!

RecipeGirl September 27, 2008 um 2:48 pm

Love what you chose. I might like that sweet variation with that caramelly sauce. Yummy!

Linda Judd September 27, 2008 um 2:51 pm

Oh my goodness! Your crackers look sooo crispy and good; that caramel sauce is tempting me to make caramel apples today; and the fruit is scrumptious.

I’m a brand new DB, and I’m bookmarking your site, because I’m also an aspiring photographer, and your photography is awesome. I know I’ll be taking some tips from you.

Gretchen Noelle September 27, 2008 um 2:57 pm

Great ideas (of course) and wonderful execution (of course) and terrific photos (well, of course)! Great job!!

Lauren September 27, 2008 um 3:07 pm

Wow! Great job going full on for this challenge. Your toppings look absolutely amazing!

Anonymous September 27, 2008 um 3:14 pm

Again another excellent job and pictures to go with this month’s challenge. i really do salute you!

Anonymous September 27, 2008 um 3:21 pm

Oy. What incredible toppings you put on your crackers. Nice.

Anonymous September 27, 2008 um 4:04 pm

Nice interpretation of the challenge!

Anonymous September 27, 2008 um 4:17 pm

Mmmm… Fleur de sel, yum! Must try! I have yet to get to Reinhart’s lavash crackers but I think I’d jump onto it very soon. Especially with that sultry caramel sauce…

Oh, if you do not know already, we’ve taken a step towards your "template" suggestion. Do check it out when you have some time and let us know what you think! Ciao!

Anonymous September 27, 2008 um 4:23 pm

Another fine post, well done. Nice job working to adapt your favorties into vegan options.

Natalie, aka "Sheltie Girl" September 27, 2008 um 4:39 pm

What a beautiful job you did on your crackers and I’m thrilled that you decided to take up the gf challenge. I love all your spreads too. I can just imagine how wonderful the lemon balm infused berry salad tastes…yum!

Natalie @ Gluten a Go Go

Rossella Cali September 27, 2008 um 4:49 pm


Lydia (The Perfect Pantry) September 27, 2008 um 5:55 pm

I’m completely hung up on the salted caramel sauce — I’m off to the store to find vegan creamer right now.

Unknown September 27, 2008 um 6:04 pm

You never cease to amaze me. I’m stuck on the tonka bean though. I have perfume with tonka notes in it, but had no idea you could bake with it. What kind of flavor does it have?

Bonbon Oiseau September 27, 2008 um 6:15 pm

these are incredible beautiful and look delicous! (as a gluten free lady myself–i have to say..I LOVE this cahllenge–i look forward to reading all of them on an off-night in paris!)

limonana September 27, 2008 um 6:16 pm

incredible! caramel sauce & cheese cake in a jar?? yum!!!

Andrea Meyers September 27, 2008 um 6:34 pm

Wow, this all looks and sounds fantastic! I’m totally addicted to caramel, and your sauce and cheesecake in a jar are right up my alley. Lovely job in the challenge!

Shari September 27, 2008 um 7:26 pm

Wow, that Caramel Cheesecake In a Jar sounds fabulous! You always take that extra step to make it your own. Love it. Also love the photo of the crackers in the corrugated box. Creative. Inspiring. As usual.

Judy September 27, 2008 um 7:37 pm

I’m drooling over the salted caramel sauce, especially with the cinnamon sugar lavash. Yummy.

creampuff September 27, 2008 um 7:43 pm

Wow, wow, wow, wow, wow, wow!!! I think that cheesecake-in-a-jar might just be the greatest invention of this decade. Your crackers are so pretty!

nikkita September 27, 2008 um 7:50 pm

Such multiple dimensions of tastes and textures can only mean that you are truly a creative genius!

Susan @ SGCC September 27, 2008 um 8:54 pm

Everything looks marvelous! Your crackers are whisper thin and those toppings…..I’m swooning!

Clumbsy Cookie September 27, 2008 um 9:00 pm

Helen what a cool idea to have a cheesecake as a dip!!! And your vegan caramel looks to die for, I can only imagine how happy your neighbour was! And oh my, if you knew how much I love tonka bean!

Helene September 27, 2008 um 9:32 pm

Thank you everyone and sorry if I am slow visiting your blogs.

Dharm: I think you might want to clear this with your wife!!

Mallory Elise September 27, 2008 um 9:44 pm

alright! daring bakers is doing gluten free! hooray! that means there’s going to actually be good bakers giving out gf recipes! (not that the health-nut books aren’t real bakers) these crackers are so cute! im bookmarking this for thanksgiving.

MyKitchenInHalfCups September 27, 2008 um 9:54 pm

I can’t wait to show this Vegan Caramel Cheesecake in a Jar to my vegan son and daughter-in-law!
Wonderful crackers.

That Girl September 27, 2008 um 10:07 pm

I seriously can’t get over how impressive these crackers are.

Sweet Bird September 27, 2008 um 10:33 pm

Must you always be so amazing? These look amazing. And that caramel…hello!

Anonymous September 27, 2008 um 11:30 pm

This all looks absolutely divine! Yum!

Anonymous September 27, 2008 um 11:36 pm

Oh my god…those toppings sound insanely good! As always, amazing job!

Lesley September 28, 2008 um 2:01 am

Ca a l’air delicieux Helene. Tres bonnes idees!
J’ai oublie que c’etait pour aujourd’hui! Il faut trouver mes photos!!

My Sweet & Saucy September 28, 2008 um 2:18 am

I love the sound of that salted butter caramel! Great job with the adaptations!

Meryl September 28, 2008 um 5:06 am

What a wonderful idea to go sweet with this!

Deeba PAB September 28, 2008 um 5:09 am

Incredibly delicious…eye candy all the way Helen. Exotic flavours here…WOW!! Brilliant pictures too!

Helene September 28, 2008 um 5:22 am

Jenny: a tonka bean smells like almond and vanilla blended together. A little goes a long way!

raining sheep September 28, 2008 um 5:45 am

Wow this is so great. I have sent the link and Aran’s as well to my friend who can’t eat anything with gluten in it. I have no issues with gluten but my mouth is definitely watering.

Jaime September 28, 2008 um 5:53 am

wow you really went all out w/the various dips – way to go adapting them into vegan recipes! your lavash looks beautiful, i love all the flavors you tried

enza September 28, 2008 um 7:35 am

I enjoy all your post expecially yor story and dips.
I was astonished about the existence of food replacement in vegan cooking!
i must be that in italy we haven’t a big vegan community.
ehi great as usual! 😀

Cynthia's Blog September 28, 2008 um 7:41 am

You always have such creative ideas. Thanks for the caramel idea.

Botacook September 28, 2008 um 7:48 am

Beau, appétissant, et que (à priori) tout le monde peut déguster 🙂

Aparna Balasubramanian September 28, 2008 um 10:01 am

I always know I can expect a visual treat here and I wasn’t disappointed this time either.
Your dips are exceptional, especially cheesecake in a jar.

Marija September 28, 2008 um 10:32 am

Never thought of making them sweet 🙂 You are a genius!

Snooky doodle September 28, 2008 um 11:09 am

Nice crackers and the dips are really super :-)Pictures are beautiful as always.

Maggie September 28, 2008 um 1:46 pm

I have to give the vegan cheesecake caramel pots a try. They look fantastic! The tonka beans sound really interesting as well. Wonderful job going both vegan and gluten-free!

Laurie September 28, 2008 um 2:34 pm

Beautiful, mouth-watering blog! The vegan caramel cheesecake in a jar looks amazing!

Anonymous September 28, 2008 um 2:44 pm

I love the caramel cheesecake sauce – sounds fantastic! Great idea making these sweet as well.

mayan. September 28, 2008 um 3:10 pm

The cheesecake in a jar looks and sounds delectable.

Anonymous September 28, 2008 um 3:12 pm

Wow, vegan salted caramel sounds very ambitious! I was surprised how much I liked sweetness with these. As always, these photos are gorgeous!

Anonymous September 28, 2008 um 4:02 pm

Ok, so it has been decided…you are now on my payroll…everything you bake or cook is entirely too divine and I no longer see reason for me to do it when you can just send care packages!!!!


Valerie Harrison (bellini) September 28, 2008 um 4:44 pm

I never though of using the Torfutti for my own dip. Excellent choice Tartlette:D

Parisbreakfasts September 28, 2008 um 5:58 pm

I’m speechless
It all looks scrumptous!!!

Joy September 28, 2008 um 7:22 pm


Anonymous September 28, 2008 um 7:55 pm

Chassez le naturel il revient au galop 🙂 Le sucre a quand même fini par pointer le bout de son nez ici, pour notre plus grand plaisir 🙂
C’est toujours beau, toujours réussi chez toi, c’est chouette !

Tammy September 28, 2008 um 7:57 pm

the caramel sauce looks so yummy!

Anonymous September 28, 2008 um 8:18 pm

OOh beautiful crackers Helen! And that butter caramel sauce sounds amazing!

jenniferhoiyin September 28, 2008 um 8:37 pm

Beautiful photos, and everything sounds so tempting I want to try it all again! Especially the agave nectar and vanilla bean…

I share your awe, alternative bakers are inspired. 🙂

Speedbump Kitchen September 28, 2008 um 9:30 pm

Amazing, I’ve been meaning to try dairy-free caramel apples this fall for my allergic kid…just wasn’t sure if the soy substitute would actually work, you’ve inspired me!!

Fit Chick September 28, 2008 um 9:50 pm

Wonderful looking crackers Helen! And I can’t wait to get a new camera to hopefuly improve my photos; yours are beautiful, I hope you will do the photos in your book. Thank you for the heads up with the hyper-link in my post.

toontz September 28, 2008 um 10:23 pm

You always come up with something so interesting and creative. Great job!

Anonymous September 28, 2008 um 10:52 pm

I just LOVE seeing all your photo’s and genius ideas. I so much wanna join the daring bakers but don’t have the time cook as much as I would love to. I live this event through you, thanks again for the awesome inspiration!

The Irreverent Cook September 28, 2008 um 11:36 pm

Haha, everything looks and sounds gorgeous!

Esi September 28, 2008 um 11:46 pm

Vegan cheesecake in a jar looks beautiful and sounds so decadent. Oh, and I tried your breakfast bars and posted them today. Absolutely delicious!

Kitchen M September 29, 2008 um 3:54 am

Wow, that’s really impressive!
I tend to avoid any baked goods when I have to make Gulten-free items.
And I have never thought of making vegan cheesecake. I didn’t think it was possible!
But these look and sound amazing!

Anonymous September 29, 2008 um 4:58 am

Wow! I love the you embraced the challenge, and your dips just sound so amazing (si seulement il y avait du tofutti cream chese ici en France!). And you even made gluten free! Chapeau!

Anonymous September 29, 2008 um 6:30 am

Everything sounds so good. Thanks for the great breakdown of GF and non-GF recipes. I can only imagine how difficult it must be.

Peabody September 29, 2008 um 8:31 am

Way to go all out for this and make the Vegan caramel sauce and the vegan cheesecake dip! It all looks so amazing.

Anonymous September 29, 2008 um 11:25 am

Everything looks wonderful. I love the caramel dip idea too. Great challenge.

maybelle's mom September 29, 2008 um 11:43 am

wow are you the master–brilliant dip.

Anonymous September 29, 2008 um 1:39 pm

honestly i think your wonderful! and your photographs are great!

Anonymous September 29, 2008 um 1:42 pm

Okay, this looks absolutely amazing and since I’m GF and periodically DF (like now), I’m thrilled to find all these wonderful recipes. I’m going to start paying attention to you Daring Bakers and throw my hat in the ring one of these days! You all are SO creative. WOW! And THANKS!

Eileen September 29, 2008 um 2:13 pm

Beautiful photos, as usual. And the salted butter caramel sounds delicious.

Jenny September 29, 2008 um 2:31 pm

Wow that is quite the variety! But anything would taste great with the salted caramel sauce on it. 🙂

Sarah September 29, 2008 um 4:27 pm

Great job, as always. Looks gorgeous!

Maria September 29, 2008 um 8:04 pm

I love what you did with this challenge! Creative as always!

Gloria Baker September 29, 2008 um 9:36 pm

These crakers look absolutely yummy! xGloria

Anonymous September 30, 2008 um 12:52 am

all I can say is yum yum yum

Mrs.French September 30, 2008 um 4:28 am

gluten-free and fabulous….yum!

please sir September 30, 2008 um 5:46 am

OH…my…the lemon berry salad looks so AMAZING!! Great photos too!

Thistlemoon September 30, 2008 um 7:17 pm

Totally fantastic, as usual! 🙂

Mari September 30, 2008 um 10:22 pm

I wish I was your neighbor! Wowsa, vegan salted butter caramel, I’m not even vegetarian and I think you should be put in the record books for this one!

Anonymous September 30, 2008 um 10:58 pm

WOW – I mean, what else is there to say? Once again..amazing! Vegan Cheesecake Caramel in a jar? That alone could turn me Vegan for

Eat4Fun October 1, 2008 um 2:11 am

The photos and your lavash look amazing! The caramel sauce and the berries look very tasty and decadent.

Y October 1, 2008 um 5:41 am

Awesome. I had no idea you could make salted butter caramel from vegan ingredients!

Anonymous October 1, 2008 um 7:01 pm

YUM! Looks wonderful, as always.

Satisfying my Sweet Tooth October 1, 2008 um 7:12 pm

We were on the same wavelength with the cinnamon and sugar with caramel sauce, only yours looks WAY better than mine and I really want to try the berries and cheesecake too! You are amazing!

Kajal@aapplemint October 1, 2008 um 7:18 pm

helen u really are a star, you make your desserts look so beautiful n delectable ! Beautiful presentation n food styling !

Anonymous October 14, 2008 um 12:26 am

Helen this recipe- and the tasty accompanying photos- make me want to eat my computer screen! Thanks so much for sharing it with us.. and thanks for such a fantastic Recipe Roundup! We are so proud to have you writing for us!!!

Anonymous October 19, 2008 um 6:42 pm

Wow, this is truly daring, Helene! And creative, too! I would never have thought to use a cheesecake as a spread for crackers, but what a divine idea!

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