White Bean Crisp Breads

Preheat the oven to 350°F (175°C). Blend the white beans and their 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. At this point, remove the loaf from the oven and let it cool completely. The inside will still be pretty doughy, so place the loaf pan in the fridge overnight. In the morning, cut the loaf into slices. Arrange the slices on a baking sheet and bake them again at 350°F (175°C) for 20 minutes. This second bake is crucial for making them super crunchy; otherwise, they will remain quite doughy.