These seed and rosemary flats/crackers are the perfect cheese ‘vehicle’ for your next cheese board. As a bonus, these guys  absolutely nutritionally kill it compared to your usual cheese platter crackers.

Seed and Rosemary Flats Recipe


  • 1 cup flaxseeds/linseeds
  • 1/2 cup pumpkin seeds/pepitas.
  • 2 tbs chia seeds.
  • 1-2 tbs fresh rosemary, finely chopped.
  • 1 - 1.5 cups boiling water.
  • 1/2 tsp salt.
  • Pepper to taste.


  1. Preheat oven to 180 degrees celcius.
  2. In a large bowl, mix together 1 cup of boiling water and all of the ingredients.
  3. Let the mixture sit for 10 minutes until it becomes gooey and gelatinous. If it doesn't get gooey, add more boiling water and let sit for a further 5 minutes. Repeat again if necessary.
  4. Line a baking tray with baking paper and grease with olive oil. Spread the seed mixture out over the tray evenly, pressing it until it reaches a desirable thickness.
  5. Bake for 30 minutes. Remove the tray from the oven and slice it into desired sized crackers. Turn the crackers over and bake for a further 15 minutes.
  6. Once cooled, store in an airtight container or serve.
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