Bean and Oat Biscuit "Criscits" (better than it sounds!)

I call these criskits because they are like crispy biscuits! CRISPYBISCUITS!
I had been trying to create a flat bread actually but despite adding a savoury ingredient and baking it like a bread with no sugar at all- it tastes - honest to God - like a cross between a cracker and a biscuit, it strangely tasted SWEET! Like crustkit and a biscuit (or cookie for you Americans)!

Makes 6 sandwich sized slices.

METHOD AND INGREDIENTS:
Preheat oven at 175C

Blend the following:
1/3 c gluten free certified oat flour (make this yourself in a blender first -blend until very fine to avoid gritty cookies) (you can also try quinoa flour)
Then add:
1 1/3c of kidney beans (you may try other beans) - this is about half a can, roughly.
1 T of oil ( I used the stuff in the sundried tomato jar)
1 egg (sorry for vegan...but,....
1 Orgran egg replacer (this omits a second egg, havn't tried without eggs completely yet)
***1/3 c (SCANT) of water
1 tsp baking powder
1/2 tsp baking soda
(optional, I always omit) 1/2 tsp Xanthan gum or Konjac Powder- optional. These hold together VERY VERY well and is only needed if making a foccacia for added strength and durability with the toppings on top.

Optional
SWEET OPTION
2 TB cocoa, + 2 TB chocolate chips (stir this in with a spoon once the batter is blended or they will shred), + 1 TB peanut butter, + 1tsp vanilla essence, and 2 TB honey or dark agave syrup. (if using this method, start filling the 1/3c of water with the wet ingredients and then add water till it is scant (almost) 1/3 of a cup so your batter isn't too watery.

OR

SAVOURY OPTION
 like herbs, seeds of choice, spinach and fetta - you can use this as topping on mini focaccias!

And pulse a few times to incorporate (you don't want to over mix)
Then pour this on a well greased tray. (This fits in my kitchen bullet. You may want to double batch...)

Pop in a preheated oven at 175C
Technique is IMPORTANT!
Once baked for about 30 minutes  (if individual cookies will bake shorter) or until well cooked.

Turn off the oven and take them out promptly shutting the door.

Slice them as big as you like (unless you poured them into circular cookie shapes) and flip then and but them in the warm oven to cool. (may take a few hours, or just bake them again at a low setting - watch they don't burn).

This is the secret to getting them crispy!

ENJOY!

NOTES:
*** 1/3 scant cup means a bit under 1/3c. I suggest going at a full 1/3 cup if you want yours thinner and crispier. If you want your cookies thicker and fluffy and cake like- then add less- as little water as your blender can handle. If your blender isn't spinning I suggest adding the liquids last - to the top of the pile. Also adding just 1tb at a time of water until it spins freely. I used my "amazing bullet" imitation magic bullet and it fits and works a charm!

VERDICT:
These are crispy, as they are NOT dense- then I would call them more crunchy. They do have a crunch to them, quite similar to cruskits as they are quite lite in texture considering. Slightly grainy somewhat...
The centres can be soft if you do not bake it long enough.
There is a slight bean flavour, but it isn't bad. Overdose with flavours of your choosing so that you can't notice it as much. It is a very high protein high fibre alternative that is so good for you, do watch that there is still a lot of carbs in this recipe- but not as much as regular cookies or bread.