Mix together the flaxseeds and chickpea flour along with the salt, garlic powder, nutritional yeast and water to form a paste.
Spread the mixture onto baking paper on a baking tray.
Carefully smooth out the cracker mixture
Sprinkle over the pesto, smoothing it out a little to smush into the crackers.
Score into cracker shapes.
Bake at 180c/356F for 25-30 mins or until crunchy and crispy
Break up and eat!
