Step 1

Thoroughly rinse and drain the beans. Place the beans in a large bowl and add enough water to cover beans by at least 1 inch (2.5 cm). Soak 8 hours or overnight. Drain.

Step 2

Preheat oven to 375F (190C). Line a large baking sheet with parchment paper.

Step 3

In a high-speed blender, process the drained beans with the 1 and 1/3 cups (315 mL) water and oil until completely blended and smooth.

Step 4

Transfer the bean mixture to a large bowl. Stir in the coconut flour, baking powder and salt until completley blended.

Step 5

Scrape the dough (it will be thick) onto the prepared baking sheet. With a spoon or moist hands, press into an even 13x9-inch (33x22 cm) rectangle. If desired, drizzle with a few teaspoons of additional olive oil and/or sprinkle with optional rosemary.

Step 6

Bake in the preheated oven for 28 to 32 minutes until the surface appears dry with small cracks, and the outer edges are very light golden brown.

Step 7

Cool on a cooling rack for at least 15 minutes before cutting into pieces and serving.