In a mixing bowl, combine finely ground walnuts, sunflower seeds, and quinoa flour. Pour in the prepared flax egg and olive oil, then stir in the chopped dried figs and fresh rosemary. Mix until a cohesive dough forms.

Transfer the dough onto a lightly floured surface. Roll out the dough to about a quarter inch thickness, ensuring the surface is well floured to prevent sticking.

Use a pizza cutter or sharp knife to cut the dough into small squares or triangles. Carefully separate the pieces with a spatula for even baking.

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and place the cut crackers on it in a single layer. Bake for 18–20 minutes.

Once baked, let the crackers cool on the baking sheet for 5 minutes before transferring to a wire rack. Allow an additional 10-15 minutes for optimal crunchiness before serving.