Making almond flour crackers is pretty straightforward and I’ve made a few different kinds in the past, like my Cheddar Asiago Crackers and Homemade Graham Crackers. This time, I wanted a savory cracker with a bold flavor, and wasabi instantly sprang to mind. I decided to pair it with another of my favorite flavors, sesame. Wasabi and sesame go so well together in sushi, I thought they’d pair very nicely in a snack cracker. I took my basic cracker recipe, added some toasted sesame seeds, and some prepared wasabi paste. If you really like the heat of wasabi, feel free to add more than I did, I don’t think you can go wrong.
- 2 cups almond flour
- 1/3 cup toasted sesame seeds
- 1 tsp baking powder
- 1/2 tsp salt
- 3 tbsp melted butter
- 2 tbsp prepared wasabi paste
- 1 egg, lightly beaten
- Preheat oven to 225.
- In a large bowl, whisk together almond flour, sesame seeds, baking powder and salt. In a small bowl, whisk together melted butter, wasabi paste and egg.
- Add butter/egg mixture to almond flour mixture and mix until a cohesive dough forms.
- On a large cookie sheet, roll out into a rough rectangle between sheets of parchment paper to desired thickness. Can be made very thin, but make sure that it is of even thickness all over so the edges won’t burn before the middle crisps up.
- Remove top layer of parchment. With a sharp knife, score into desired size of cracker.
- Bake one hour or until firm and edges are crispy. Turn off oven and leave crackers in oven another half hour to an hour.
Carbs and servings will depend on how thin you roll your dough and how big you make your crackers. The total recipe has 67 g of carbs and 33 g of fiber. I made mine into about 40 small snack-size crackers, each having 1.7 g of carbs and 0.8 g of fiber.