If you haven't see their products before, Crunchmaster has several options that are sure to satisfy anyone's desire for a healthy crunch. These crackers are great for dipping as they will hold up to the thickest dips without breaking in your hand....that's the worst! In addition, these crackers are gluten free and can be enjoyed by anyone with an intolerance or not (so no excuses).
Having tried their crackers before, I jumped at the chance for Crunchmaster samples when I was asked if I would like to try and review what they send. Crunchmaster offers several flavors for their Multi-Seed and Multi-Grain Crackers; each having their own unique application depending on how you want to enjoy them.
The multi-seed crackers are flat, thin, sturdy and crispy. I really enjoy breaking these to pieces and putting on top of a cool salad with goat cheese and mixed veggies. The multi-grain crackers are also flat, but have a more puffed body making them great for spreads or eating right out of the box. But don't get me wrong, all of Crunchmaster's crackers are perfect right out of the box!
My personal favorite are the Multi-Seed Original crackers. These are outstanding when paired with creamy, tangy goat cheese either spread on top, or crumbled and mixed into a crisp salad of mixed greens, roasted beets, and bell peppers. I suggest trying the recipe below for an easy, yet tasty, recipe that's sure to wow friends and family at your next gathering. Any flavors are also great to use as part of your own trail mix recipe. Simply break in half (or thirds or quarters), and mix in pretzels, raisins, pistachios, almonds, or whatever you prefer for a sweet, salty, and healthy snack on the road or at home.
Crunchmaster Mini Goat Cheese Balls
1 heaping cup Crunchmaster Multi-Grain Crackers Sea Salt4 ounces cream cheese, at room temperature , (I used low fat cottage cheese since it goes in a blender anyway)
8 ounces soft goat cheese, (About 2 cups)
2 heaping tablespoons mango, strawberry or other chutney; or honey
¼ teaspoon dry mustard powder
Place crackers in food processor and pulse several times until ground into coarse crumbs. Pour the crumbs into a plate and wipe 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.
Most people know I try to keep away from most packaged products unless they meet my standards of real ingredients that does not have a long list of unpronounceable words, and Crunchmaster fits the bill! I find all of their products use real ingredients you would find in a standard kitchen and they are indeed crunchy, as their name suggests.
Here are 2 more tried and true recipes to help motivate you to grab these crackers on your next shopping trip. Or order them by the case at Amazon.com!
Crab Cakes with Creamy Cocktail Sauce
16 ounces crab meat, picked over and flaked
1 ½ cups finely crushed Crunchmaster Multi-Grain Crackers Sea Salt
2 large eggs, lightly beaten
¼ cup minced green onions, white and green parts
½ cup low-fat cottage cheese or plain, non-fat Greek yogurt
Juice of 1 lemon
Several dashes of hot sauce, use divided
¼ teaspoon salt
½ teaspoon pepper
¼ cup cocktail sauceLemon wedges for serving
Combine crabmeat with ¼ cup cracker crumbs, eggs, green onions, ¼ cup cottage cheese or Greek yogurt, lemon juice, 4 or 5 dashes of hot sauce, salt and pepper, mix well. Pour remaining cracker crumbs into a dinner plate or shallow bowl.
Shape crab mixture into 12 cakes using ¼ cup mixture for each cake. Coat the crab cakes with cracker crumbs, lightly pressing the crumbs into the cakes. Place crab cakes on a plate, cover with plastic wrap and refrigerate for at least 30 minutes or up to 4 hours.
Heat a large skillet over medium heat and spray with cooking spray. Cook the crab cakes in batches (do not overcrowd the pan) for 3 – 4 minutes per side or until golden brown on the bottom.
Whisk together the remaining ¼ cup cottage cheese or Greek yogurt with the cocktail sauce and 3 or 4 dashes of hot sauce. Serve the crab cakes with the creamy cocktail sauce and lemon wedges.
*Try canned tuna or salmon for another tasty way to use these crackers
Gluten Free Sweet Potato Casserole
- 2.5 lbs sweet potatoes
- 1 egg and two egg whites
- 1 teaspoon dark brown sugar
- 1 teaspoon salt
- ½ teaspoon cinnamon
- ½ teaspoon ginger
- Pinch of nutmeg
- 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.
You can find Crunchmaster at most major grocery stores; check out their site to find the location(s) nearest you and head out today!
Once you've tried them, leave a comment and let me know how you liked them and if you used them in a recipe. I might be inclined to try the recipe myself!