Sweet but Savoury Biscuits

Free from gluten, dairy, egg, grain and sugar

Ingredients

• 1 cup almond flour
• ½ tablespoon olive oil
• 2 tablespoons cold water
• ½ teaspoon sea salt
• 2 tablespoons raisins
• 3 teaspoons raw sunflower seeds
• 1 sprig rosemary or 1 teaspoon of dried herbs

Instructions

1. Preheat your oven to 180oC.
2. Place all of the ingredients, except for 1 teaspoon of sunflower seeds, in a food processor and grind until combined thoroughly.
3. Add the remaining 1 teaspoon 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.
4. Remove the dough and form it into a ball with your hands.
5. Place the ball between two sheets of baking paper, then roll the dough to a 5mm thickness with a rolling pin.
6. Transfer onto baking tray.
7. Remove the top sheet of baking paper. Use a pizza cutter to cut the dough into one large square, then into smaller squares.
8. Bake for 15 minutes, rotating the tray once, until golden.
9. Let cool on a wire rack for 15 minutes, then carefully break the crackers apart.
10. Alternatively, dehydrate on a low setting for 24 hours. Flip the crackers over half way through.
11. Store in an airtight container at room temperature for a couple of weeks.They don’t last that long in our house though!

These little treats are delicious served with cheese, as a snack in lunch boxes  or beside a dip.