This cracker recipe is one you will likely keep in your repertoire. Spread with hummus or mashed avocado they make the perfect snack. They are special enough for a party but simple enough for every day. You can use them with any dip you like, and we also love to crush them and sprinkle over salads or soup as a seedy crouton. The mixture of gram flour and seeds in the mix means these crackers are full of protein, fibre and a variety of gut friendly vitamins and minerals.
The nutritional yeast adds a gorgeous cheese flavour to the crackers. 
Time: 1 hour 10 minutes
Ingredients:
50g gram flour
75g mixed seeds - we use an Omega 3 mix of pumpkin, sunflower and whole flax seeds
2 tablespoons chia seeds
2 tablespoons cold milled flax seeds
1 tablespoon nutritional yeast
½ teaspoon dried thyme
1 teaspoon flaky sea salt
100ml water
Method:
Preheat your oven to 150°C / 130°C fan. Line a 22 x 34cm baking tray with parchment paper.
In a large bowl combine all ingredients and mix until combined. Pour out onto your prepared tray and use the back of a spoon or an offset spatula to smooth down the surface, ensuring the mix is evenly spread over the surface. (It helps to dip the back of your spoon or spatula in water for this step).
Allow the mixture to rest for 10 minutes before placing into the oven, so the seeds can absorb the liquid.
If you want to cut your crackers into squares do it before they bake. Alternatively you can snap the cooked crackers into rustic shards once they have cooked and cooled.
Bake for 45 minutes to 1 hour, by which stage the crackers should look dry and crispy.
Remove from the oven and allow to cool completely before serving.
Once stored in an airtight container these crackers keep well for up to two weeks.
