Savoury and Sweet Crackers (Almond Flour)

The raisins and the rosemary make the perfect combination of savoury and sweet and taste amazing with a nutty cheese like Gruyère with a slice of pear on top.

1 cup blanched almond flour
½ Tbsp. extra-virgin olive oil
2 Tbsp. water, cold
½ tsp. sea salt
2 Tbsp. raisins
3 tsp. raw sunflower seeds
1 sprig rosemary

Preheat your oven to 350°F (180°C/160°C fan, Gas Mark 4).

Place all of the ingredients, except for 1 tsp. of sunflower seeds, in a food processor and grind until combined thoroughly. Add the remaining 1 tsp. of sunflower seeds and pulse once until they are roughly chopped. You should have a fairly lumpy dough where you can see bits of raisins and sunflower seeds.

Remove the dough and form it into a ball with your hands. Place the ball between two sheets of parchment paper, then roll the dough to a ⅛" thickness with a rolling pin.

Remove the top sheet of parchment. Use a pizza cutter to cut the dough into one large square, then into smaller squares. Save the scraps and re-roll it to get more crackers. Carefully transfer the parchment piece to a cookie sheet.

Bake for 15 minutes, rotating the pan once, until golden. Let cool on a wire rack for 15 minutes, then carefully break the crackers apart.

Alternatively, dehydrate on a low setting for 24 hours. Flip the crackers over halfway through.

Store in an airtight container at room temperature for a couple of weeks.

Makes about 20 crackers.