Preheat the oven to 350 F. Grease a loaf pan with oil or non-stick cooking spray.

In a mixing bowl, add the first six ingredients plus half of the chia seeds and give it a whisk.

Pour the yogurt, water, dark molasses and whisk. It will turn into a sticky dough.

Finally, mix the nuts to the dough.

Put the dough into the loaf pan and level the top using the back of a spoon. Sprinkle rest of the chia seeds on top.

Bake for 35 minutes or until the top of the cake feels firm.

Let the cake cool down completely to room temperature and then, wrap the cake in clear wrap and keep it in the refrigerator for a couple of hours. You can also do this step in-advance and let the cake freeze for a few days until you are ready to make the crackers.

To prepare the crispy crackers, preheat the oven to 400F.

Using a serrated knife, slice the bread to ⅛ inch slices. Layer the slices on a cookie sheet. Bake for 10 minutes on one side, then flip and bake for 10 more minutes. Or until it feels crisp and the color changes to golden brown.

Cool the crackers completely before storing in an airtight jar.