Preheat oven to 350˚F. Coat three small loaf pans generously with cooking spray. Using an empty clean 10.5 ounce tomatoes with chiles can (label removed) measure parchment paper and form a tube with it to fit inside the can. Cut a circle of parchment paper to fit the bottom inside. Spray the can and the parchment liner with cooking spray. Reserve

To a large mixing bowl, add the flours, baking soda, salt and chopped thyme and whisk to combine. Add the figs, raisins, pistachios and the seeds to the mixing bowl and toss to combine. Reserve.

In a medium-size bowl, whisk the egg white, yogurt, milk, and honey together and add to the flour mixture. Using a stiff spatula or wooden spoon, combine the ingredients, scraping the bottom and sides well to incorporate the flour mixture well.

Divide the batter into the prepared containers, pressing into the corners and smoothing the tops, set them on a baking sheet and transfer to the middle of the oven.

Bake for 25-30 minute to a golden brown and a testing pick comes clean when inserted into the middle of a loaf.

Transfer the loaves to a cooling rack and allow to cool for 10 minutes, then remove from the pans and allow to finish cooling. Place the cooled loaves into the freezer for 1½ hours to partially freeze in order to slice easier.

Preheat the oven to 250°F Line 2-3 baking sheets with parchment paper and reserve.

With a sharp knife, cut the loaves into ⅛-inch slices, or as thinly as possible. Place the slices on the baking sheets, transfer to the oven and bake for 25 minutes, turn the crackers over and continue to bake for an additional 20 minutes until crisp.

Remove the baking sheets from the oven and transfer to a cooling rack, they will continue to crisp as they cool. Store in an airtight container until serving.