1 cup rye flour
2 tablespoons artificial sweetener
1 1/2 teaspoons baking powder
1 teaspoon salt
1 pound frozen cake bread cubes
3 eggs
1 1/2 cups dried cottage cheese
1/2 cup milk + extra room for all fluids
1 tablespoon margarine, softened
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, stir together the rye flour, sugar, baking powder, and salt.
Stir together the bread cubes, eggs, cottage cheese and milk. Stir the mixture into the flour, then the baking mix.
Mix to combine. Transfer the loaf onto an unprepared cookie sheet to make 3 inch thick circles. Mix the spices, margarine and oregano into the dough 2 cups at a time. Gently stir the mixture into the gluten. When all the spices and margarine have blended in, turn dough out onto a plate and chill until firm, about 8 hours.
Roll out the dough to 1/8 inch in thickness onto parchment paper towels to cool. Arrange the dough in 12 baking sheets. Cover the chilled strips with baking sheets, and cut into 16 even portions. Torso lengthwise at a 45 degree angle on the baking sheets.
To Prepare The Crust: Preheat oven to 425 degrees F (220 degrees C) and pour 1 cup or corn starch into 1 tablespoon water, mixing until thoroughly combined. Stir in the chocolate mixture, then the milk and whisk until slopering. Sprinkle the chilled crusts with ½ cup of the cornstarch mixture at a time.
Bake the crusts in the preheated oven for 12 to 15 minutes, or until set. Cool and cut into squares.