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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: Casserole
2.5 lbs sweet potatoes 2 eggs 1 teaspoon dark brown sugar 1 teaspoon salt ½ teaspoon cinnamon ½ teaspoon ginger Pinch of nutmeg
Ingredients: Topping
½ cup finely ground Crunchmaster® Multigrain Crackers 1/3 cup packed dark brown sugar 2 tablespoons butter, melted
Preheat oven to 350°F. Peel and cube sweet potatoes. In a large stock pot boil potatoes until tender, drain. Return potatoes to stock pot. Mash until smooth. Add eggs, 1 teaspoon dark brown sugar, salt, cinnamon, ginger, and nutmeg. Mix well. Spray a 2 quart oval baking dish with non-stick cooking spray. Add potato mixture to dish and spread evenly. Set aside. In a medium bowl combine Crunchmaster® Multigrain Cracker crumbs, melted butter, and 1/3 cup dark brown sugar. Mix well. Top potato casserole with cracker mixture. Spread mixture evenly covering the entire top of the casserole. Cover with aluminum foil and bake for 25 minutes. Remove foil carefully and bake for 10 more minutes. Serves 6.
Ingredients:
24oz chicken tenders 4 eggs 1 1/3 c. finely crushed Crunchmaster ® Original Multi-Seed Crackers Salt Pepper Vegetable Oil Season chicken with salt and pepper. Beat eggs well and pour into a shallow bowl. Dip chicken in egg: roll each piece in finely crushed Crunchmaster ® Multi-Seed cracker crumbs. Heat oil in deep fryer to 365 degrees. Fry chicken pieces in hot oil 15 to 18 minutes until well browned. Drain on paper. Also an excellent coating for seafood or fish.
1 cup Brown and Wild Rice Blend, cooked ½ lb. ground pork sausage 1/2 c. chopped onion 1/3 c. chopped mushroom 3/4 c. Crunchmaster® Original Multi-Seed Crackers, finely crushed 3 tsp. fresh thyme 1/8 tsp. salt 1/4 tsp. ground black pepper 2 eggs 1/3 c. vegetable broth 6 butterfly-cut pork chops, trimmed Worcestershire Sauce Preheat oven to 375˚. In a medium saucepan, brown sausage, onion, and mushrooms. Drain. In a large mixing bowl, combine cooked rice, sausage mixture, fresh thyme, eggs, broth, salt, pepper and Crunchmaster® Multi-Seed Cracker crumbs. Mix well. Stuffing should be moist and hold together. Open each pork chop and fill with stuffing, fold over. Place stuffed chops in a 9X13 baking pan. Drizzle with Worcestershire sauce. Bake at 375˚ for 30 minutes. Internal temperature of stuffing should reach 165˚. Serves 6