Heat the oven to 180 degrees C (350 degrees F), and line a baking tray with greaseproof paper. Oil the sheet to prevent any chance of sticking.
In a small bowl mix your flax and chia seeds with 2 TBS of water. Set aside to rest while you get ready for with the rest of this easy, short process.
As the seed mix absorbs the water, measure out chickpea flour, salt, garlic powder, cumin.
Mix your dry ingredients with 1 TSP of olive oil, 125 ml (1,25 dl) of water and the thickened flax/chia seeds.
The batter can feel too thick in which case you may want to add a bit of water, or if its too loose sprinkle a bit more flour in. It should feel sticky yet spreadable.
Press the batter onto your oiled grease proof paper and stick another sheet of paper on top to help flatten it into an even, thin (as thin as possible). You can use your hands to flatten or a rolling pin.
Lift off the top sheet and sprinkle sesame seeds and a pinch of corse salt ( I used Himalaya). Use the salt sparingly though…..
Bake in the preheated oven for approx 15 minutes, after which you will check and see if the crackers are golden. You may have to leave them in for a bit longer, but keep an eagle eye on them!
Take our the tray and let the crackers rest for a good 20 minutes, after which they are easy to break into pieces. If some in the middle aren’t snapping off easily - pop the tray back into the turned off oven so they dry out.
Enjoy as a healthy, gluten free snack or accompaniment to dinner. I had them with a tomato salad and loved the crunchy taste!Adapted from Ben and Birdy Blog