Recipe: Basil and Sun-Dried Tomato Crackers

Ingredients

Preheat the oven to 350°F.
In a medium bowl, whisk together the flours and salt.
Add the olive oil, water, sun-dried tomatoes, and basil, and stir until just combined.
Line a large baking sheet with parchment paper and transfer the dough onto it.
Roll out the dough to about the thickness of a saltine cracker.
Use a knife or pizza cutter to mark the dough into rectangles without cutting all the way through.
Prick each cracker with a fork a few times and sprinkle with sea salt.
Bake for 15-25 minutes until crisp and just beginning to brown.
Allow to cool completely, then break into individual crackers.
Store in an airtight container.

Servings

1 cookie sheet of crackers

Calories

1172

Total fat

46g

Total carbohydrates

169g

Total protein

27g

Sodium

1211mg

Cholesterol

0mg