Rosemary & Linseed Thinsby Dr Megan Rossi PhD RD - Gut Health Expert Adviser13th March 2017
Not only are these a good source of omega 3 which is thought to play a role in gut health, but they’re an excellent source of dietary fibre.
- 1 cup flax seeds, ground
- 2 eggs
- 1/3 cup parmesan cheese, grated
- 0.5 tsp rosemary powder
- Sea salt for sprinkling
- Preheat oven to 170C .
- Combine all the ingredients, apart from the salt, in a bowl. Let sit and thicken for 5 minutes.
- Transfer the mixture onto an ovenproof tray lined with baking paper.
- Using a greased rolling pin roll the mixture into a thin sheet.
- Sprinkle with sea salt and bake for 10 minutes.
- Remove from oven, flip over and bake for another two minutes. Turn off the oven.
- Leave the thins in the oven to dry out for another 30 minutes.
- Remove from the oven and break into pieces.
- Serve with your favourite dip- mine is tzatziki yummmm!
Tip: It's important to drink plenty of water alongside flaxseeds (1 cup of water per tablespoon), as flaxseeds need water to work. Also, gradually introduce flaxseeds into your diet as a rapid increase can actually aggravate gut symptoms.
(Note: cooking times will vary depending on the oven).
Dr Megan Rossi PhD RD
Gut Health Expert
As a Registered Dietitian (RD) with a PhD in the area of gut health from the Faculty of Medicine & Biomedical Sciences at The University of Queensland, Dr Megan Rossi advises VITL on the latest digestive and gut health research. Megan’s PhD was recognized for its contribution to science. She has worked as a clinical dietitian specializing in gut health and as the sports nutritionist for the Australia Olympic Synchronised Swimming team. Megan currently works as a Research Associate at King’s College London investigating nutrition-based therapies in gastrointestinal health, including pre & probiotics, dietary fibres, the low FODMAP diet, and additives. Megan is also an Associate Lecturer at the University of Queensland, representative on Division of Nutritional Sciences’ Executive Committee at King’s College London, and heads the London Circle European Nutrition Leadership Platform (ENLP) Committee