Sesame wasabi crackers

I was in a baking mood last week. On Thursday evening I wanted to bake some cookies. J, like much of the world, is on a new-year diet, so I decided to bake while he was out and made sure to put away all the evidence before he got home. Of course when he walked in the door he asked, “What smells so good?”  Dang, caught in the act . Fortunately the next day I was checking out the daily Top 9 recipes on Foodbuzz and this recipe for sesame wasabi crackers caught my eye. Perfect– something fun to bake that was healthy enough for J to partake in too!

The original recipe was gluten-free and called for 2 cups of almond flour. I only had enough almonds on hand to make slightly over a cup of almond flour, so I substituted whole-wheat flour for the rest. Therefore my crackers weren’t gluten-free, but they were slightly lower in fat! The rest of the recipe I followed exactly as written, and I left them in the oven for slightly over an hour after they were done baking (while I went to take a nap, since we had woken up at 6:15 [on a Saturday!] to walk a friend to the harbor).

They came out perfectly! I scored the rectangle of dough with a butter knife before baking and they easily snapped apart into neat little squares. The crackers are slightly crumbly but not hard or dry, and the sesame seeds give them a a bit of crunch. J commented that flavored crackers from the store tend to smack you in the face with whatever they’re supposed to taste like, but with these the wasabi flavor slowly becomes more distinct as you eat one. And while the flavor is definitely present, these definitely don’t contain enough wasabi to make your nose burn or anything.  I highly recommend this recipe (did I mention that it’s also super-easy and makes me wonder why I don’t always make my own crackers?).

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