Preheat oven to 180C/160C fan-forced. Line 2 baking trays with baking paper, with an extra sheet for rolling. Place the cheese, almond meal, cream cheese and 60ml (1/4 cup) water in a medium saucepan. Cook, stirring with a wooden spoon, over medium heat for 3 minutes or until melted and combined. Remove from heat.
Working quickly, add the egg and rosemary and beat well until the egg is absorbed. Place half of the mixture on 1 prepared tray. Scatter with half of the sunflower seeds and linseeds. Cover with the extra sheet of paper and use a rolling pin to roll to a thin 2-3mm-thick rectangle.
Remove the top sheet. Use a pizza cutter to cut into wedges. Repeat with the remaining mixture and seeds.
Bake for 12 minutes or until golden. Set aside to cool. Serve with avocado if desired. Snacks will store for up to two days at room temperature in an airtight container.