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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
Blue cheese, black grapes and a thyme sprig.
Sun dried tomato, traditional hummus, finely sliced chives or herb sprig.
Thinly sliced ham, sharp yellow cheddar, and chive sprigs.
Prosciutto wrapped asparagus tip, herbed cheese, sliced chives with Brie and herbs.
Herbed or dilled cream cheese, fresh shrimp, dill sprig.
Smoked salmon, cream cheese, dill.
Strawberry slices and brie cheese.
Sliced yellow or green apple, Cheddar cheese.
Grilled (or broiled with balsamic drizzle) asparagus tip, fresh Mozzarella, and grape tomato.
Ingredients:
2 ( 7oz.) containers of plain prepared hummus 1 ¼ cup crumbled feta cheese 2/3 cup chopped Kalamata olives 2/3 cup chopped fresh tomato 2 Tbsp. olive oil Spread hummus evenly into an 8 x 8 -inch square baking dish. Sprinkle with feta cheese, being sure to evenly cover the surface. In a separate bowl, gently toss the tomatoes and olives together until blended well. Layer the olive and tomato mixture on top of the feta cheese. Drizzle with 2 Tbsp. olive oil. Bake at 350°F for 15 to 20 minutes. Serve warm with Crunchmaster® Multi-Seed Crackers. Serves 12 to 14
1 can fat-free refried beans 1 lb. lean ground beef 1 (1.25 oz.) taco seasoning mix 2 c. shredded Mexican blend ( cheddar/Monterey Jack) cheese 1 bag (4.5 oz) Crunchmaster® Roasted Garlic Multi-Seed Crackers 1/2 c. chopped fresh tomatoes 1/4 c. thinly sliced green onions Optional additional toppings: 1 chopped avocado 3 Tbsp. chopped cilantro 1/2 c. sour cream Pre-heat oven to 350˚F. In a large skillet, brown the ground beef and season with taco mix. Set aside. Spray a 24 oz. Au Gratin dish, or 9” deep dish pie pan with non-stick baking spray. Evenly spread 1 can of fat-free refried beans on the bottom of the dish. Top with ground beef/taco mixture. Sprinkle with Mexican blend cheese. Layer the Multi-Seed Crackers around the outside of the dish in an overlapping pattern. Cover crackers with aluminum foil to prevent over-browning. Bake at 350˚F for 15 minutes, until cheese melts, and dish is warmed through. Take from oven and remove foil from crackers. Cover with fresh chopped tomatoes and sliced green onions.
Serves 8
1 cup fresh or frozen cranberries ½ cup sugar ½ cup water 2 tablespoons gluten-free flour 1 large egg, beaten ½ cup finely ground Crunchmaster Multi-Seed Rosemary & Olive Oil Crackers 1 – 7 ounce round of brie 2 tablespoons olive oil 2 tablespoon unsalted butter Crunchmaster Multi-Seed Crackers Rosemary & Olive Oil
Combine cranberries, sugar and water in a small saucepan and bring to a boil over high heat. Reduce heat and boil gently for 10 minutes stirring occasionally and gently mashing the cranberries with the back of a spoon. Let cool. Put the flour, egg and cracker crumbs on individual dinner plates. Coat the brie first in the flour, then the egg and finally the cracker crumbs, making sure it is completely coated. Heat the olive oil and butter in a medium skillet over medium heat. When the butter is melted and the oil is hot, add the brie and cook for about 2 minutes per side or until golden brown. Place the brie on a serving plate and top with the cranberries. Serve with crackers.
1 heaping cup Crunchmaster Sea Salt Multi-Grain Crackers 4 ounces cream cheese, at room temperature 8 ounces sharp cheddar cheese, shredded (2 cups shredded) 2 heaping tablespoons mango chutney ¼ teaspoon dry mustard powder
Place crackers in food processor and pulse several times until ground into coarse crumbs. Pour the crumbs onto a plate and clean out the food processor. Add the remaining ingredients to food processor and process until fully combined. Roll tablespoonfuls of the cheese mixture into balls (a mini ice cream scoop works well) and then roll the balls into the cracker crumbs gently pressing the crumbs into the cheese. Refrigerate until firm, about 1 hour.
Makes about 2 dozen, depending on size.