Parmesan, Sundried Tomato and Rosemary Crackers

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

INSTRUCTIONS
Set oven to 350 degrees

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.