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Sieve the chickpea flour into a large mixing bowl. Add the mixed seeds, garlic powder and a pinch of sea salt. Stir until evenly combined.
In a small jug, mix the maple syrup with the water. Pour into the dry mixture and stir well until a smooth, thick batter forms.
Line a baking tray with baking parchment. Pour the batter onto the tray and use a spatula to spread it out evenly to around ½ cm thick.
Spoon the pesto over the surface and gently spread or swirl it into the top using the back of a spoon to create a marbled effect.
Lightly score the mixture with a knife or pizza cutter into your preferred cracker shapes—this helps them snap easily after baking.
Place in a preheated oven at 180°C (fan 160°C / gas mark 4) and bake for 25–30 minutes, or until golden and crisp.
Allow to cool completely on the tray. Once cool, snap along the scored lines and enjoy!