Preheat the oven to 350°F and line a baking sheet with parchment paper.

In a food processor, blend the pumpkin seeds until they are a fine flour.

Add the spelt flour, nutritional yeast, garlic powder, sea salt, and baking powder to the food processor bowl with the pumpkin seed flour and pulse a few times to blend.

Pour the avocado oil into the food processor and pulse to blend until the mixture resembles fine wet sand.

Next, add the cold water and pulse a few times, or until the dough begins to clump.

Remove the dough from the food processor and form it into a firm ball.

Place the dough ball on a sheet of parchment paper, and top with another sheet of parchment. Use a rolling pin to roll the dough into about ⅛ inch thin sheet. Peel the top layer of the parchment paper off of the dough.

Sprinkle the Maldon sea salt over the dough, and gently press the salt into the top.

Use a pizza wheel to cut the dough into about 1-inch small squares. You can cut them a little larger or smaller if you’d like, this does not have to be exact.

Use a bench scraper to gently remove the crackers from the parchment paper and place them onto the parchment paper-lined baking sheet. Allow at least ¼ inch between each cracker. Gently prick each cracker with a fork.

Bake the crackers for 15 minutes, until fragrant and lightly browned.

Allow the crackers to cool on the baking sheet for at least 15 minutes before enjoying or moving to a wire cooling rack to cool completely. They will continue to crisp up as they cool.