- 2 tbsp. chopped sun-dried tomatoes
- 10 g freshly chopped basil
- 2 tbsp. tomato paste
- 120 ml olive oil
- Pinch of pepper
- 155 g Küchenmeister Spelt Flour T630
- 1/2 tsp. baking powder
- 1-2 tbsp. water
- 1 tsp. salt
Preheat the oven (electric 180°C / convection 160°C). Line a baking sheet with parchment paper.
Place the tomatoes, basil and tomato paste into a blender, and pulse until smooth (there should be no large chunks remaining). Add the pepper, salt, oil and flour. Gradually add in the water and blend until a smooth dough forms. The dough should stick together, however should also be a little crumbly.
Lightly dust the dough with flour, before rolling it out on the baking sheet to ca. 1/4-1/2cm thickness. Using a sharp knife cut the dough into squares. Bake the crackers for ca. 12-15 minutes, or until golden brown. Remove the crackers from the oven. Allow the crackers to cool completely on the baking sheet. If desired, sprinkle the warm crackers with sea salt and dried basil.