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Rosemary Flaxseed Crackers

Our cravings are often linked to the texture, smell and consistency of food. FMCG companies are fully aware of this and deploy engineers and scientists to conduct extensive math, science and regression analysis into finding the very perfect amount of salt, sugar and fat in their products that will send us over the moon, and will send their products flying off the shelves and have us buy more and eat more (Read this article for more on this ).

This flaxseed cracker recipe mimics the texture of crisps but is on another level in terms of nutritional value. It provides high levels of essential fatty acids, fibre, magnesium, calcium and zinc. It is also filling and will be sure to satisfy any craving for crackers or chips. Serve with hommous or guacamole.



  • 1 cup golden flaxseed, ground
  • 1/4 cup ground sunflower seeds
  • 1/4 cup ground pumpkin seeds
  • 1/4 cup sesame seeds
  • 1 cup water
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1 teaspoon dried rosemary or 2 tablespoons chopped rosemary
  • Pinch of Himalayan sea salt


  • Preheat oven to 200 degrees Celsius.
  • Combine all ingredients in a mixing bowl until a dough forms, adding more water if required.
  • Spread evenly on a parchment lined paper using a spatula.  Using a table knife score into 16 squares. Bake for 30 to 35 minutes until crisp and lightly brown.  Shut the oven off and leave for another hour – this makes them more crunchy.  Remove, let cool and enjoy.

Options: The combination for these crackers are endless. You can substitute different herbs and spices, add tomato, make the hot with chilli or add cinnamon and nutmeg and pecans for a sweet version.

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