Wasabi Oyster Crackers

1 Cup Frozen Spinach, Thawed

1/3 Cup Rice Bran, Avocado, or Olive Oil

2 Tablespoons Prepared Wasabi Paste*

1 Teaspoon Nutritional Yeast

2 1/2 Cups White Whole Wheat Flour

1 Teaspoon Baking Powder

1/2 Teaspoon Salt

2 - 4 Tablespoons Water

*Beware of unwelcome ingredients! 9.5 times out of 10, you'll find horseradish in those tubes rather than actual wasabi root, but that's nothing to be alarmed about. What you should keep an eye out for, however, are sweeteners and animal products. Strange but true, many brands incorporate milk derivatives to extend the spicy flavor, so be vigilant!

Preheat your oven to 375 degrees and line two sheet pans with silpats or parchment paper.

Pull out your food processor and puree the thawed spinach, oil, wasabi, and nutritional yeast, blending until completely smooth. You may need to pause and scrape down the sides of the bowl with your spatula to ensure that all of the greenery is fully incorporated. Sift together the flour, baking powder, and salt before adding the dry mixture into the food processor as well. Pulse a few times to begin incorporating the flour, again scraping down the sides of the bowl as needed. Slowly drizzle in just enough water to bring everything together into a pebbly sort of dough that sticks together when pressed. Be careful not to overdo it and add too much liquid, or else it will be next to impossible to handle.

Knead the resulting dough lightly, just until it forms a fairly smooth ball. Flatten it into a disk and roll it out on a well-floured surface. Try to get it out thin as possible, much like pasta dough, for the crunchiest, crispiest crackers.

Use cookie cutters of your choice to punch out the crackers, or simply use a pizza cutter or sharp knife to slice out squares or rectangles. Aim to make them no larger than an inch, or plan to lower the temperature considerably and bake for a longer time if you'd prefer larger pieces. Transfer the shapes to your prepared baking sheets and prick them once or twice with a fork to allow the steam to vent while they bake.

For crackers about an inch wide, bake for 15 - 20 minutes, although your mileage may vary. Thinner crackers and those closer to the edge of your baking sheets will cook faster. Pull crackers out once golden, and return any to the oven that are still soft. Crackers will crisp a bit more during cooling, but should be dry when removed.

Let cool completely and store in an air-tight container.