But that's not all folks, they also gave us a second challenge this month which was a recipe all to our own...to create a dip that would compliment our delicious crackers. Sounds easy right? Wrong. This dip not only had to be tasty, but it also had to be vegan and gluten-free! Okay, okay, how hard can that be you ask? Well, when dipping in the sweet world, not much is made without butter and dairy. So, my first instinct was to go right for the honey jar. Sure, I couldn't make honey butter, but I knew I could make something lip smacking good, and I would have, only I just found out honey isn't vegan...ugh!
After a few cups of coffee and a good long brainstorm, I had it. I would make raisin chutney. No animals, no wheat, just sweet raisins were involved here. So without further adieu, here is my raisin chutney recipe that was the perfect partner to my cinnamon sweet crackers.
1 cup of raisins (soaked in hot water for 15 minutes before use)
2 tablespoons of hot water
1/4 teaspoon of salt
1/4 teaspoon of cinnamon
1/2 teaspoon of sugar (or more to taste)
1/2 of a fresh lemon juiced (apx. 2 tablespoons)
1. After raisins have been soaked in hot water for 15 minutes, drain
2. In a blender, combine all ingredients adding lemon juice last
3. Pulse until the ingredients have come together and the mixture has formed a course consistency
4. Dip away!