Whole Grain Crackers
|Whole wheat flour||1 1⁄4 Cup (20 tbs)|
|Whole barley flour||1⁄4 Cup (4 tbs)|
|Baking powder||2 Teaspoon|
|Salt||1 Teaspoon (For Making Dough)|
|White pepper||1 1⁄2 Pinch (Generous Pinch)|
|Freshly grated nutmeg||1 1⁄2 Pinch (Generous Pinch)|
|Whole milk yogurt||2⁄3 Cup (10.67 tbs)|
|Margarine||3⁄4 Cup (12 tbs) (For Making The Dough)|
|Sesame seeds||2 Tablespoon|
|Margarine||3⁄4 Cup (12 tbs) (For Making The Topping)|
|Softened cream cheese||2⁄3 Cup (10.67 tbs)|
|Ricotta cheese/Cottage cheese||4 Ounce|
|Salt||1 Teaspoon (For Making The Topping)|
|Pink peppercorns||1 Teaspoon|
|Tomato paste||1 Teaspoon|
|Curry powder||1 Teaspoon|
|Onion||1 Small, grated|
|Green peppercorns||1 Teaspoon|
|Black pepper||1 1⁄2 Pinch (Generous Pinch)|
Blend the two flours, the baking powder and spices together in a bowl.
Add the yogurt and margarine and mix into a smooth dough.
Cover the bowl and refrigerate 15 minutes.
Preheat the oven to 375°.
Roll the dough out to 1/8-inch thickness.
Cut out crackers with a cookie cutter, transfer to a greased cookie sheet, brush with the beaten egg, and sprinkle with the sesame seeds.
Brown in the oven about 15 minutes.
Cream the margarine, cream cheese, cheese and salt.
Divide this mixture into three parts.
Mix one part with the paprika, crushed pink peppercorns and tomato paste; the second with the curry, saffron and onion; the third with the pureed avocado, green peppercorns and black pepper.
Press the mixtures through a pastry tube onto the crackers and garnish as desired.