Oat and Flax Crackers with Avocado Ranch Dip - alive magazine

Ingredients

• 3 Tbsp (45 mL) ground flaxseed
• 13 Tbsp (195 mL) warm water, divided
• 1 cup (250 mL) finely ground oat flour
• 1 cup (250 mL) quick-cooking oats
• 2 Tbsp (30 mL) flaxseeds
• 6 Tbsp (90 mL) nutritional yeast, divided
• 3 Tbsp (45 mL) melted coconut oil
• 19 oz (540 mL) can chickpeas, drained and rinsed
• 1 large ripe avocado, peeled and seeded
• 1/4 cup (60 mL) apple cider vinegar
• 1 Tbsp (15 mL) extra-virgin olive oil
• 1 Tbsp (15 mL) onion powder
• 1 tsp (5 mL) garlic powder
• 3 Tbsp (45 mL) finely chopped fresh dill or 1 Tbsp (15 mL) dried dill