Cottage Cheese with Flaxseed Crackers

Preheat your oven to 325°F (165°C) and line two baking sheets with parchment paper.

In a large mixing bowl, combine 1 cup of ground flaxseed, 1/2 cup of almond flour, 1/4 cup of chia seeds, 1/4 cup of sunflower seeds, and 1/4 cup of pumpkin seeds.

Add 1/2 teaspoon of salt, 1/2 teaspoon of garlic powder, 1 teaspoon of dried rosemary, 1/2 teaspoon of dried thyme, and 1/4 teaspoon of black pepper to the seed mixture and stir well.

Pour in 3 tablespoons of olive oil and 1/2 cup of water. Mix thoroughly until a thick, sticky dough forms. Let the mixture rest for 10 minutes to allow the chia and flax to absorb the liquid.

Divide the dough in half and place each portion between two sheets of parchment paper. Roll out each portion to about 1/8-inch thickness.

Remove the top parchment paper and use a knife or pizza cutter to score the dough into cracker-sized squares or rectangles.

Transfer the bottom parchment with the scored dough onto the prepared baking sheets.

Bake for 25-30 minutes, rotating the pans halfway through, until the crackers are golden brown and crisp.

Allow the crackers to cool completely on the baking sheets. They will continue to crisp as they cool. Break along the score lines once cooled.

While the crackers are baking, prepare the cottage cheese mixture. In a medium bowl, combine 2 cups of cottage cheese and 1 cup of Greek yogurt.

Add 2 tablespoons of honey, 1 teaspoon of vanilla extract, and 1 teaspoon of lemon zest to the cottage cheese mixture. Stir gently to combine.

Refrigerate the cottage cheese mixture until ready to serve.

To serve, divide the cottage cheese mixture into four portions. Top each portion with 1/4 cup of mixed berries and serve with the homemade flaxseed crackers.