I love these almond flour crackers and decided that the birds may also enjoy it ….
and that’s true

Ingredients:
- 150 g of almond flour
- 4 sundried tomatoes in oil, cut into thin strips
- pinch of salt (preferably Celtic sea salt)
- 1 beaten egg
- half tablespoon chopped rosemary (or dried)
- 1 tablespoon olive oil

Preparation:
Preheat oven to 175 ˚C
Add all ingredients in a bowl and knead a cohesive ball
Roll the dough between two layers of waxed paper until they are very thin,
about 3 to 4 mm
Cut the dough with a sharp knife or pizza cutter into desired size
Place the dough on a baking tray + greaseproof paper
Bake the crackers at 175˚C for about 13 to 14 minutes until golden and crispy.
Break them carefully and turn them on the baking sheet.
Bake this side for 2 minutes.

This week I made delicious crispy cereals biscuits, to the idea of Blorian.

First I boil some cereal: rice, wheat, barley, lentils (red & green) and buckwheat.

I used some mixed organic seeds.

In addition, sunflower seeds, black sesame seeds, flax seeds, buckwheat and dried fruits.

In addition, some mixed unroasted nuts.

An egg, one mashed sweet potatoe, a dash of honey and mixed everything.

Then some buckwheat flour to get it to bind.

Then rolled balls and put it in the oven for about 30 minutes at 175 ˚ C.

et Voila!