Crackers Without A Recipe - almond pulp

Method

• Grind all the ingredients except for the sun-dried tomatoes in a food processor until finely ground.
• Add in the sun-dried tomatoes and mix well.
• Spread the dough onto a flat baking dish covered with non-stick baking paper.
• Place another sheet of non-stick baking paper over the top and roll out the dough until about 3mm thick.
• Cut the dough into cracker shapes slightly moving the edges apart.
• Dehydrate or bake in the oven on 60C/140F for up to 12 hours until the crackers are crisp.
• Let cool and store in an airtight container.