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Taka HotaniCrunchmaster Research ChefA gluten free wild rice stuffingrecipe created by Taka Hotani,featuring our CrunchmasterMulti-Grain Crackers visit our recipes
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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Ingredients:
4 oz. crumbled Gorgonzola cheese 1/3 c. sliced almonds 14 Crunchmaster® Artisan Four Cheese crackers 4 tbsp. half and half 1/4 c. green onions, sliced 1 bunch celery In a food processor, finely crush the Crunchmaster® Artisan Four Cheese crackers. Add half and half, pulse to blend. Add almonds, Gorgonzola cheese, and green onions. Pulse to blend. Mixture should be thick Clean and trim celery, cut into 4-5 inch pieces. Fill each celery piece with stuffing mixture. Serve chilled. Serves 12
1 (14oz.) container fresh stuffing mushrooms ¾ cup shredded Swiss cheese, divided. ½ cup finely crushed Crunchmaster® Multi-Seed Crackers ¼ cup sour cream ¼ cup green onion ½ tsp. onion salt Rinse mushrooms thoroughly and remove stems. Trim and finely chop stems and place in a large mixing bowl. Shred the swiss cheese (or use pre-shredded swiss cheese), and add½ cup to the mixing bowl. Reserve ¼ cup of the cheese for topping. Add the crushed Crunchmaster® Multi-Seed Crackers, sour cream, green onion, and onion salt into the mixing bowl and mix well. Place mushroom caps top down on to a 9 x 12 –inch baking sheet. Fill each cap with the stuffing mixture from the bowl. Be sure to press the mixture firmly into each mushroom. Sprinkle with the remaining Swiss cheese. Bake at 350°F for 30 minutes. Makes 12 to 14 mushrooms.
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 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. Place the stuffing mixture in a 2.5 quart baking dish. Bake at 375˚ for 30 minutes. Internal temperature should reach 165˚. Serves 6
4 oz. fresh sliced mushrooms, washed and drained 7 tbsp. butter, divided 1 c finely crushed Crunchmaster® Artisan Four Cheese crackers ¾ cup finely chopped yellow onion 4 tbsp. rice flour 1/2 tsp. dry mustard 1 tsp. salt 1 tsp. pepper 1 c. chicken broth 1 1/2 c. whole milk 16 oz. frozen cut green beans 1/3 c. shredded Romano cheese In a medium skillet, sauté sliced mushrooms in one tbsp. butter. Set aside. In a medium saucepan, melt 5 tbsp. butter on medium heat until it begins to bubble. Add rice flour and stir over heat to form a roux, about 2 minutes. Add milk, chicken broth, salt , pepper, and dry mustard. Whisk well over medium heat until sauce begins to thicken. Add sautéed mushrooms. Stir. In the same skillet used for mushrooms, add 1 tbsp. butter and 3/4 cup onion. Sauté on medium heat until onion begins to brown. Add 1 cup finely crushed Crunchmaster® Artisan Four Cheese crackers to skillet with butter and onion. Continue to sauté until crackers begin to brown. Remove from heat. In a large mixing bowl, combine green beans, mushroom sauce mixture, and 2/3 cup onion/cracker mixture. Mix well. Pour into a 2qt. baking dish. Sprinkle with remaining onion/cracker mixture, and shredded Romano cheese. Bake covered at 350˚ for 15 minutes. Uncover, bake an additional 20 minutes. Serves 6