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Black Sesame Wasabi Cracker

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Aaaaah wasabi!  This isn’t your typical back of throat burn, this heat comes right through the nose!!  It has a sharp flavor that’s a bit hotter than the familiar white horseradish.  Wasabi powder provides a nice change of pace from chiles.  It provides heat, but has more of an herbal overtone and dissipates more quickly.  You can also use it as a substitute for Dijon mustard, or as a flavoring in home-made mustards.   Many  of the “wasabi” powder and paste products that are available in supermarkets (and even some restaurants) contain only very little or no real wasabi at all and are made of colored horseradish instead.  This is because cultivation of real wasabi is relatively difficult and expensive.  If you would like to try the “real stuff” check out this site: Get Real.

When making a paste, combine equal parts of wasabi powder and warm water to make wasabi paste, similar to the familiar sushi accompaniment.   Once mixed the flavors come alive the longer it sits.  Wasabi is a great compliment to almost any Asian dish.   I hope you enjoy this recipe.  It is unique and may not be for everyone but I really enjoyed it.


yields 26 crackers ( using 1 Tbsp cookie scoop)

  • 2 cups raw almond meal (how to make)
  • 1/2 cup black sesame seeds
  • 1/4 cup flax meal (how to make)
  • 1/2 cup water
  • 1 tsp sea salt
  • 2 Tbsp cold-pressed olive oil
  • 1 Tbsp toasted sesame oil
  • 2 + Tbsp wasabi powder (you decide how strong you like it)


  1. In a large bowl, whisk together almond meal, flax meal, sesame seeds, wasabi powder and salt.
  2. In a small bowl, whisk together the water, sesame and olive oil.
  3. Combine wet and dry ingredients and mix well until dough forms.
  4. To make individual crackers: use the 1 Tbsp cookie scoop. Pack it with the dough and wipe of the excess.  Drop onto either a teflex sheet or parchment paper.   Use a glass or container that has a completely flat bottom that is about 4″ in circumference.  Press down on the dough ball to flatten it.  Gently remove from the bottom of the container.  (I used a dough scraper).  Place each cracker on the mesh sheet that comes with the dehydrator.
  5. Dry at 105  degrees for about 8 hours.
  6. Once done and cooled, store in an airtight container.

Equipment Needed: (my personal recommendations)

Food processor


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4 thoughts on “Black-Sesame-Wasabi-Cracker

  1. Jacqui Holguin says:

    I don’t own a food processor – yet – so I’m always on the look out for recipes which don’t require the use of one.
    These crackers are an absolute breeeze to prepare and a joy to eat. I can’t get enough of them!

    • amie-sue says:

      That is wonderful to hear Jaqui. I love it when others find recipes that become staples for them. Have a great day and thank you for sharing. amie sue

  2. afsaneh says:

    Hi Ami-Sue, do we soak -dry black sesame as well? Thanks, blessings

    • amie-sue says:

      They have phytic acid in them, just like nuts and seeds Afsaneh. Eating them without this process I am sure is ok, now and then, but if you eat them often, I suggest soaking and drying them ahead of time. That way they are ready for whenever you need them. Have a great day, amie sue

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