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Crunchmaster snacks are the ideal snack on the go, at home or at work. We blend sesame, quinoa, flax and amaranth seeds with natural seasonings – all baked to light, crisp perfection. Pair them with your favorite dips, spreads and toppings for an all natural, gluten free start to your next healthy gathering.
Our recipes and serving suggestions are always gluten-free!
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Print Recipe
Ingredients:
For the crust: 2 c. finely crushed Crunchmaster® Artisan Four Cheese Baked Rice Crackers ¼ c. sugar ½ cup unsalted butter, melted For the filling: 1.5 lb. cream cheese, at room temperature ¾ c. sugar 2 Tbsp. fresh lemon juice 2 tsp. vanilla extract 3 large eggs, at room temperature Preheat oven to 350°F. To make the crust, in a food processor, combine the finely crushed Crunchmaster® Artisan Four Cheese Baked Rice Crackers,, sugar and melted butter. Process until the crumbs begin to stick together. With your hand draped with plastic wrap to form a glove, press the crumbs firmly onto the bottom and 2 ¼ inches up the side of a 9” spring form pan. Wrap the outside of the pan with aluminum foil. Bake the crust for 15minutes until set. Remove from the oven and let cool. For the filling: in a large bowl, combine the cream cheese, sugar, lemon juice and vanilla extract. Using an electric mixer set on medium speed, mix until well blended. Add the eggs, one at a time. Pour the filling into the cooled crust. Bake until the edges are set but the center still quivers slightly when the pan is shaken, about one hour.
Ingredients: For Filling
1 ½ cup roasted* pecan halves, divided 2/3 cup sugar 3 eggs 1/3 cup dark corn syrup 2 tablespoons cider vinegar 1 tablespoon butter, melted 2 teaspoons vanilla extract pinch of salt ½ cup dried cranberries chopped 1 tablespoon tahini (sesame paste) * Roast pecans 5-10 minutes at 350°F. Remove from oven and cool.
Ingredients: For Crust
½ cup finely ground Crunchmaster® Multigrain Crackers 1 cup finely ground Crunchmaster® Original Multi-Seed Crackers 4 tablespoons sugar ¼ teaspoon salt 4 tablespoons butter , melted
Preheat oven to 350°F. Finely grind the Crunchmaster® Original Multi-Seed Crackers in a food processor. In a large bowl, combine cracker crumbs, sugar, and salt. Mix until ingredients are well blended. Add melted butter and stir until the crumb mixture is thoroughly moistened. Press crumb mixture firmly into a 9” deep dish pie pan, distributing mixture evenly throughout the bottom and sides of the pie pan. Bake for 10 minutes. In another large bowl, combine sugar, egg, corn syrup, vinegar, butter, vanilla extract, tahini, and salt. Mix until smooth. Gently stir in dried cranberries and roasted pecans. Pour the filling mixture into the prepared crust, spreading evenly. Bake the tart about 30-35 minutes at 350°F. Filling will become golden. Cool before serving.