Cover with another large sheet of wax paper and roll very thin with a rolling pin. Place a large wax paper sheet on a work surface and put the dough in the center. Add the whole wheat flour and Zater and mix again to a fairly sticky dough.ģ. Add the pesto, egg whites, water, spelt and olive oil, and mix well. Place the cheese, pumpkin seeds and salt in a food processor bowl, fitted with the metal blade. Line cookie sheet pans with baking paper.Ģ. Makes: about 70 small crackers (1”x1”, 2.5cmx2.5cm)ĥ 1/8 oz (150 grams) Parmesan cheese, cut into small cubesġ/3 cup prepared Pesto (preferably homemade. They are not as dry as most crackers, so if they lose their crispiness, simply reheat them in a hot toaster-oven for a few minutes to re-crisp them. * The crackers can keep, in an airtight container, for two weeks. * Though here I cut the crackers into squares, they obviously can be cut in any other shape you prefer. Make sure to choose one that contains sumac and sesame seeds. * If you can’t find Za’atar mix at your local store, you can order it online. * For the tastiest result, use fresh, homemade Pesto. The crackers are perfect for serving on their own as a tasty snack, with cheeses or yogurt based dips, with hummus or with eggplant salads (such as the one posted here last week). Besides color, these herbal additions add wonderful flavors and aroma, which combine so well with the pumpkin seeds, Parmesan cheese and olive oil. The color comes from using raw pumpkin seeds as the major ingredient, and from the addition of green Pesto and Za’atar herb mix. These tasty and easy to make crackers, have unique color and abundance of flavor.
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