Prepare the flax egg by mixing 1 tablespoon of ground flaxseed with 2.5 tablespoons of water. Set aside for 10-15 minutes.

Combine dry ingredients: In a mixing bowl, mix 1 cup of walnuts, 1/2 cup sunflower seeds, 1 cup quinoa flour, 1/2 cup dried figs, and 2 tablespoons rosemary.

Mix wet ingredients: Add the thickened flax egg and 2 tablespoons of olive oil to the dry mixture. Blend until a textured dough forms.

Knead and shape the dough: If crumbly, knead gently for 1-2 minutes until cohesive.

Roll out the dough: Between parchment paper, roll to 1/8 inch thickness for crispness.

Cut and arrange crackers: Cut into squares or triangles and place on a lined baking sheet.

Bake the crackers: Preheat oven to 350°F (175°C), bake for 18-20 minutes until golden.

Cool and serve: Allow to cool completely on a wire rack before serving.