Makes about 60 one-inch crackers


  • 1 cup chickpea flour
  • 1 cup certified gluten-free oat flour
  • 2 tsp. nutritional yeast
  • 1 tsp. fine sea salt
  • 2 tsp. garlic powder
  • 1 tsp. ground turmeric
  • Pinch of cayenne (optional)
  • 1/4 cup + 2 Tbsp. sunflower oil
  • 1/4 cup filtered water, plus extra, if necessary
  • 1/4 cup mixed raw seeds (sesame, sunflower and hemp are my favorites)


    Preheat oven to 350°.

    In the bowl of a food processor, combine the chickpea flour, oat flour, nutritional yeast, sea salt, garlic powder, ground turmeric, cayenne, if using, and sunflower oil. Pulse the machine to get everything lightly mixed. Mix on high until you have a wet and uniform crumbly mixture.

    With the food processor on low, slowly pour the filtered water through the feed tube of the food processor. The cracker dough should start to form a large ball. If the ball isn't forming, add more water by the teaspoon through the feed tube.

    Open the lid of the food processor and add the mixed seeds. Pulse the dough a couple of times to distribute the seeds.

    Lay a sheet of parchment paper, about the size of a large baking sheet, on the counter. Dump the cracker dough onto the parchment and flatten it a bit with your hands. Lay another sheet of parchment paper on top of the dough.

    With a rolling pin, evenly roll the cracker dough out to roughly an 1/8-inch thickness. Remove the top sheet of parchment paper. Carefully transfer the parchment with the rolled-out cracker dough to a large baking sheet.

    With a knife, score the cracker dough into a grid, forming 1-inch square crackers. Slide the baking sheet into the oven and bake until the edges of the crackers have browned slightly, about 20 minutes. Let the crackers cool completely before storing in a sealed container. The crackers will keep for about 5 days.

    Reprinted from The First Mess Cookbook by arrangement with Avery Books, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2017, Laura Wright.

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