A dense, hearty, and filling savory cracker bread made from chickpeas and oat flour. It's baked in a loaf pan, chilled overnight, then sliced and baked again for a super crunchy texture, perfect as a snack with toppings like cashew cream or an egg.
Preheat the oven to 350°F. Blend the chickpeas and their reserved liquid together until smooth. Add the remaining ingredients (oat flour, coconut flour, tahini, warm water, sea salt, garlic powder) to the blender and blend until completely mixed. The batter should be thick but a little runny. Pour the batter into a parchment paper-lined loaf pan and bake for 45-50 minutes. Remove the loaf from the oven and let it cool. The inside will still be quite doughy. For best results, pop the loaf pan in the fridge overnight. In the morning, cut slices from the chilled loaf and place them on a baking sheet. Bake at 350°F for an additional 20 minutes to achieve a super crunchy texture.
