In a bowl, whisk together the gluten-free flour blend, psyllium powder, muscovado sugar, cinnamon, baking powder, and salt.

Add the molasses, oat milk, and olive oil. Mix with a spatula or by hand until the dough forms a ball. If using a stand mixer, mix with the paddle attachment until the dough comes together.

Divide the dough into two discs, wrap them in plastic wrap, and refrigerate for at least 45 minutes, or longer.

Roll out each chilled disc between two sheets of parchment paper to a thickness of about 4 mm. Cut the dough into 5×5 cm squares, then prick each square with a fork to keep them from puffing up. This step is not necessary if you bake the dough straight from the refrigerator.

Preheat the oven to 175°C (350°F) while the cut cracker dough chills in the refrigerator.

Arrange the cut crackers on the baking sheet, leaving a little space between them. Bake for 13-15 minutes, until golden.

Let the crackers cool completely before using.