Let’s see, I didn’t actually write down the seaweed variation, but I remember using about 1 tablespoon tahini (mixed in the wet ingredients) and 1 tablespoon sesame seeds. For the wakame (not arame!), I used an instant type that you can just throw in your miso soup – one small package, it weighs 4 grams, and yields about 2 tablespoons. I also chopped the wakame before adding it to the dry ingredients, and didn’t soak/cook it.

I left out the garlic, paprika, mustard and cayenne, but I have to say I thought the crackers came out slightly bland for my taste. Heikki really loved them for their “Asian” flavor though, so if you like wakame and sesame, go for it! I don’t see why cayenne or garlic wouldn’t be good in these too, but they might overpower the original flavors.

And lastly, I would keep the flours and the nutritional yeast as they are, if you want a crispy cracker. Using only whole wheat produces a denser and chewier texture. I hope this helps!