TIP: For best results, please enjoy this as part of a complete SANE meal (lots and lots of non-starchy vegetables, lots of nutrient dense protein, and some whole food fats).
Heat oven to 400 F. Put the almond flour, other dry ingredients, basil and butter in a food processor and pulse until it resembles fine breadcrumbs. You can also do this by hand if that’s your thing.
Turn into a bowl and mix in the sun-dried tomatoes until evenly distributed.
Make a well in the center of the dry ingredients and pour in the milk.
Mix by hand to form a dough.
Knead the dough lightly until smooth.
Divide dough into 8 x 2 oz pieces of dough.
Roll each piece in your hands to make a ball, please on baking sheet and flatten gently to resemble a cookie.
Brush tops with beaten egg.
Bake for 10 minutes until golden brown.
Carefully use a serrated knife to cut open, especially if they are still warm, as they are quite fragile.