Wellbeing & Eatwell Cover Image 1001x667 2023 01 25t160814.565

Rosemary Flaxseed Crackers

Rosemary Flaxseed Crackers

By: Lisa Guy

These gluten-free crackers make an ideal snack with dips and cheeses. Flaxseeds are rich in alpha-linolenic acid (ALA), a type of plant-derived omega-3 fatty acid beneficial for cardiovascular health and helping reduce cholesterol and blood triglyceride levels. Flaxseeds are the richest plant source of lignans, which have powerful antioxidant properties that help fight free-radical damage. Foods rich in lignans have been found to lower the risk of heart disease.


Servings

16

Prep time

Cook time

Recipe


Ingredients

  • 1 cup flaxseed meal
  • 40g grated parmesan
  • Pinch sea salt
  • ½ tsp dried rosemary
  • ½ cup water
  • 2 tbsp sesame seeds

Method


  • Preheat oven to 200°C.
  • Place all ingredients (except sesame seeds) in food processor and blitz until combined.
  • Place some baking paper on a chopping board.
  • Place mixture in the centre of the board and cover with another piece of baking paper. Using a rolling pin, flatten out the mixture — the thinner the better. This will make a lovely crisp cracker.
  • Move the flattened mixture to the baking tray with baking paper underneath and bake for about 18–20 mins.
  • Transfer the baked mixture still on baking paper to a chopping board and cut into squares with a sharp knife.
  • Allow crackers to completely cool before eating so they are nice and crisp.
  • Delicious served with dips and cheeses.
  • Keep leftovers in fridge in an airtight container.

  

Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

Lisa Guy

Lisa Guy

Lisa Guy is a respected Sydney-based naturopath, author and passionate foodie with 16 years of clinical experience. She runs a naturopathic clinic in Rose Bay called Art of Healing and is the founder of Bodhi Organic Tea.

Lisa is a great believer that good wholesome food is one of the greatest pleasures in life and the foundation of good health. Lisa encourages her clients to get back to eating what nature intended: good, clean, wholesome food that’s nutrient-rich and free from high levels of sugars, harmful fats, artificial additives and pesticides. Her aim is to change the way people eat, cook and think about food.

Lisa is an avid health writer, being a regular contributor to The Sunday Telegraph's Body and Soul, and leading magazines including WellBeing. Lisa is an author of five books to date, including My Goodness: all you need to know about children’s health and nutrition , Pregnancy Essentials, Heal Yourself, Listen to your Body and Healthy Skin Diet .

You May Also Like

Wellbeing & Eatwell Cover Image 1001x667 2024 06 06t150322.962

Green Goddess Buddha Bowl

Wellbeing & Eatwell Cover Image 1001x667 2024 06 06t151149.941

Green Shakshuka

Wellbeing & Eatwell Cover Image 1001x667 2024 06 06t150924.965

Green Falafels

Wellbeing & Eatwell Cover Image 1001x667 2024 06 06t150608.931

Silver Beet & Ricotta Gnocchi with Pesto