Almond Crackers with Sun-dried Tomatoes

I munch more than usual after any race especially for something salty. Usually on the look out for the ‘prohibited’ chips or crisps made from potato or tapioca. Recent trip to South Africa for my second Comrades Marathon, I tried a healthy substitute with fewer calories.

Found an easy to make recipe using ingredients I readily have in the kitchen: almond flour, egg, salt and olive oil. I made my own batch of almond flour which was super easy and quick by pulsing raw almonds in Philips food processor.Though recipe called for ‘blanched’ almond floor (use skinless almond), whole almond being used instead and turned out well. SOTG learned the blanched almond make a uniform colour and even taste.

For flavour, I made the crackers with olive in my initial trial and this time round with sun-dried tomatoes. Both are tasty and given the added salt needed for post-run snacks. Importantly, almond flour are packed with protein needed to repair the body and gluten-free. SOTG will eat them just like that (hungry runner that is), but you can jazz them up with cheese, avocado or dip with lovely pesto.

This recipe requires rolling out dough so if you do not have rolling-pin (mine was a gift by Aunt Normah back in Sydney) do not make this stop you. Substitute with a glass bottle or anything heavy cylinder shaped (like a mug or can).

Almond Crackers with Sun-Dried Tomatoes
Total Time
30 mins
Yields 24 crackers
Servings: 2
  • 100 g sun-dried tomatoes if coming from bottle with oil, drain the oil
  • 1 3/4 cup 420 ml almond flour
  • 1/2 - 1 teaspoon Himalayan salt you may use sea salt
  • 1 large egg
  • 1 tablespoon of olive oil
  1. Chop sun-dried tomatoes into small pieces.Remove any oil residue: squeeze by hand or use cheese cloth/tea towel.
  2. In medium bowl, combine almond flour and salt.
  3. In small bowl, whisk egg and olive oil.
  4. Combine sun-dried tomatoes and wet ingredient into dry mixture.
  5. Mix thoroughly until combine and roll into a round balls size dough.
  6. On a flat surface, put dough between 2 layers of parchment paper.
  7. Use hand to press into flatter circle.
  8. Roll the dough using rolling pin and flatten it gently to 1/8 inch (about 3 ml) thickness. Ensure even thickness for consistency in baking.
  9. Remove top parchment paper.
  10. Move rolled out dough with first layer of parchment paper onto a baking sheet.
  11. Scour the dough into 2-inches squares using a knife or pizza cutter.
  12. Bake dough in oven at 350° F (180° C) for 12 - 15 minutes until golden and crispy.
  13. Rest crackers on baking sheet to cool down for 30 minutes.
  14. Break crackers along the scored lines and store in an air-tight container for up to a week.
Recipe Notes

Amount of salt depending on how salty you like and saltiness of sun-dried tomatoes.
Crackers best to be enjoyed right away.

Adapted from Elana's Pantry

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