Parmesan, Sundried Tomato and Rosemary Crackers

Step 1

Set oven to 175 degrees Celsius (350 degrees Fahrenheit)

Step 2

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.

Step 3

Combine parmesan and almond flour in the mixing bowl, add in the sun-dried tomato pieces, rosemary, salt and pepper

Step 4

Pour in the water and oil and mix the dough until its well combined and forms a ball

Step 5

Remove the dough from the bowl and place on a piece of parchment paper large enough to cover the baking sheet

Step 6

Place another piece of parchment paper on top of dough and roll out until the dough is less then 1/8 of an inch thick

Step 7

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.

Step 8

Sprinkle the dough with salt and then place in the oven for 25 minutes. Bake until a golden brown and crisp.