--- Ingredients ---

• 1 cup (80g) gluten-free rolled whole oats
• ¾ teaspoon (3g) gluten-free baking powder
• 3 tablespoons (42g) olive oil
• 3 tablespoons (45ml) water
• 1 teaspoon finely chopped fresh rosemary
• 2 teaspoons (7g) chia seeds
• Pinch of salt 

--- Instructions ---

1. Preheat the oven to 200^oC /400^oF.
2. Line a cookie sheet with parchment paper.
3. Grind the oats into oat flour in a food processor.
4. Combine the dry ingredients (oat flour, baking powder and chopped rosemary) in a medium bowl.
5. Mix in the oil and water slowly.
6. Knead the dough and slowly add more water as needed until it forms into a soft ball.
7. Let the dough rest for 15-20 minutes.
8. Roll out the dough using a rolling pin until a thin layer of about ⅛ inch in thickness forms.
9. Use a cookie cutter or pizza cutter to cut out into different shapes.
10. Spread the chia seeds on top of the crackers.
11. Place the crackers in the oven for 15-20 minutes or until the edges are golden brown.
12. Remove the crackers from the oven and allow them to cool on a wire rack.
13. Store in an airtight container.