Parmesan, Sundried Tomato and Rosemary Crackers

• Vegetarian
• Gluten free

• Produce

  • 1 tbsp Rosemary
  • 2 tbsp Sun dried tomatoes

• Baking & Spices

  • 1 cup Almond flour
  • 1 Pepper & sea salt

• Oils & Vinegars

  • 1 tbsp Olive oil

• Dairy

  • 1 cup Parmesan, grated

• Liquids

  • 1 tbsp Water

Found on everylastbite.com

Description

Ingredients

• 1 cup almond flour
• 1 cup grated parmesan
• 1 tbsp water
• 1 tbsp olive oil
• 1 tbsp finely chopped rosemary
• 2 tbsp chopped sun dried tomatoes (or 10 cherry tomatoes)
• pepper & sea salt

Directions

• Set oven to 175 degrees Celsius (350 degrees Fahrenheit)
• If you do not have any sun-dried tomatoes on hand, then cut 10 cherry tomatoes in half and remove the seed/liquid center. Place on a tray in the oven for approx 20 minutes, flipping once.
• Combine parmesan and almond flour in the mixing bowl, add in the sun-dried tomato pieces, rosemary, salt and pepper
• Pour in the water and oil and mix the dough until its well combined and forms a ball
• Remove the dough from the bowl and place on a piece of parchment paper large enough to cover the baking sheet
• Place another piece of parchment paper on top of dough and roll out until the dough is less then ⅛ of an inch thick
• Once rolled, move the dough on the parchment paper onto the baking sheet. Using a knife cut a grid in the dough to form squares, this will make it easier to break the crackers into uniform size once baked.
• Sprinkle the dough with salt and then place in the oven for 25 minutes. Bake until a golden brown and crisp.