Almond crackers with sun-dried tomatoes
Almond and coconut flour provide more fat and fiber than ordinary grain crispbread. Sun-dried tomatoes, rosemary, and sesame add flavor and minerals without a sugary filling.
Mix almond flour (150 g), coconut flour (10 g), table salt (2 g), rosemary (2 g), dried garlic (2 g), and sesame seeds (10 g). Chop sun-dried tomatoes (50 g) finely and add them to the dry mixture.
Pour in olive oil (30 g), mix, and gradually add water (30 g) until the dough becomes dense and pliable. It should hold together without becoming runny.
Roll the dough thinly on parchment and score break lines with a knife. Bake at 180°C for 12-15 minutes, until the edges dry and brown slightly.
Open the oven door slightly and leave the crackers inside for another 10 minutes so they become crisper. Cool the sheet completely and break it along the scored lines.
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