Quinoa Flour Crackers

Preheat the oven to 175 degrees Celsius (350 degrees Fahrenheit).

In a dry pan over low heat, toast the quinoa flour and chickpea flour for about 3-4 minutes until a subtle aroma is released.

Transfer the toasted flours to a food processor and add and seasonings.

With the food processor running, add the melted ghee (or olive oil), honey, and 1 tablespoon of water. Gradually add the remaining water one tablespoon at a time until a thick, pliable dough forms.

Shape the dough into a rectangle and place it between two pieces of parchment paper. Roll the dough between the parchment paper until it's about 1/8-inch thick.
Remove the top layer of parchment paper and sprinkle the dough with seeds. Replace the paper and gently press the seeds into the dough using a rolling pin.

Remove the top parchment paper and cut the dough into approximately 1-inch wide squares using a pastry cutter, pizza cutter, or knife. Prick each square with a fork to prevent bubbling.

Place the crackers on a baking sheet and bake in the preheated oven for about 15-20 minutes, or until they start to brown.

Remove the crackers from the oven and allow them to cool completely before breaking them apart.

For extra crispiness, you can leave the crackers in the warm oven with the oven door propped open for at least 30 minutes.

Serve the crackers with your favorite dip and enjoy!