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Product Review: Crunchmaster Multi-Seed Crackers Original

Product Review: Crunchmaster Multi-Seed Crackers Original


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The name doesn’t make them sound particularly enticing, but you’ll be surprised at just how delicious and addicting these crackers really are.

It’s not an addiction you’ll even need to feel bad about — if ever there was a perfect crunchy snack, Crunchmaster’s Multi-Seed Crackers are it. How many other salty, addicting snack crackers can claim they are: all natural, 100% whole grain, cholesterol-free, gluten-free, sugar-free, and vegan? Not to mention, the serving size is significant at 15 good-sized crackers, but totally reasonable at just 140 calories.

Read more: Product Review: Way Better Simply Sunny Multi-Grain Chips

You can definitely taste the health-factor here, which is probably what you want if you’re reaching for “multi-seed” crackers. There’s toasted sesame, quinoa, flax, and amaranth all packed in here, and seasoned with a wheat-free tamari soy sauce. The flavors combine to make a tasty, wholesome, crunchy snack that’s satisfying all on its own, or topped with pretty much anything. And somehow the crackers manage to have the ultimate weight, consistency, and crunch-factor — not too dense, not too crumbly, just crispy hexagons of goodness.

Crunchmaster makes a bunch of gluten-free products, including Multi-Grain Crackers and Crisps. The Multi-Seed Crackers come in other flavors, including Rosemary & Olive Oil, Roasted Garlic, and Toasted Onion, all of which are just as healthy and totally gluten-free.

We say go for it, whether you follow a gluten-free diet or not!


  • 1 cup cooked brown rice, at room temperature
  • 1 cup cooked quinoa, at room temperature
  • ¼ cup sesame seeds
  • ¼ cup flaxseeds
  • ¼ cup sunflower seeds
  • 2 tablespoons reduced-sodium tamari
  • 2 tablespoons water
  • ¼ teaspoon salt
  • ¼ teaspoon ground pepper

Place oven racks in upper and lower sections of the oven. Preheat to 350 degrees F. Cut 3 pieces of parchment paper the size of a large baking sheet.

Place rice, quinoa, sesame seeds, flaxseeds, sunflower seeds, tamari, water, salt and pepper in a food processor. Process until finely chopped and coming together in a ball. The dough will be sticky.

Divide the dough in half. Place 1 piece of dough between 2 sheets of the prepared parchment paper. Roll out as thin as possible. Remove the top sheet of parchment and place the dough with parchment on a baking sheet. Repeat with the remaining dough and prepared parchment.

Bake for 15 minutes. Switch the position of the baking sheets and continue baking until dark around the edges and crisp, 12 to 15 minutes more. Remove from oven and carefully break into roughly shaped crackers. If some crackers aren't fully crisp, return them to the oven and bake for 5 to 10 minutes more.


  • 1 cup cooked brown rice, at room temperature
  • 1 cup cooked quinoa, at room temperature
  • ¼ cup sesame seeds
  • ¼ cup flaxseeds
  • ¼ cup sunflower seeds
  • 2 tablespoons reduced-sodium tamari
  • 2 tablespoons water
  • ¼ teaspoon salt
  • ¼ teaspoon ground pepper

Place oven racks in upper and lower sections of the oven. Preheat to 350 degrees F. Cut 3 pieces of parchment paper the size of a large baking sheet.

Place rice, quinoa, sesame seeds, flaxseeds, sunflower seeds, tamari, water, salt and pepper in a food processor. Process until finely chopped and coming together in a ball. The dough will be sticky.

Divide the dough in half. Place 1 piece of dough between 2 sheets of the prepared parchment paper. Roll out as thin as possible. Remove the top sheet of parchment and place the dough with parchment on a baking sheet. Repeat with the remaining dough and prepared parchment.

Bake for 15 minutes. Switch the position of the baking sheets and continue baking until dark around the edges and crisp, 12 to 15 minutes more. Remove from oven and carefully break into roughly shaped crackers. If some crackers aren't fully crisp, return them to the oven and bake for 5 to 10 minutes more.


  • 1 cup cooked brown rice, at room temperature
  • 1 cup cooked quinoa, at room temperature
  • ¼ cup sesame seeds
  • ¼ cup flaxseeds
  • ¼ cup sunflower seeds
  • 2 tablespoons reduced-sodium tamari
  • 2 tablespoons water
  • ¼ teaspoon salt
  • ¼ teaspoon ground pepper

Place oven racks in upper and lower sections of the oven. Preheat to 350 degrees F. Cut 3 pieces of parchment paper the size of a large baking sheet.

Place rice, quinoa, sesame seeds, flaxseeds, sunflower seeds, tamari, water, salt and pepper in a food processor. Process until finely chopped and coming together in a ball. The dough will be sticky.

Divide the dough in half. Place 1 piece of dough between 2 sheets of the prepared parchment paper. Roll out as thin as possible. Remove the top sheet of parchment and place the dough with parchment on a baking sheet. Repeat with the remaining dough and prepared parchment.

Bake for 15 minutes. Switch the position of the baking sheets and continue baking until dark around the edges and crisp, 12 to 15 minutes more. Remove from oven and carefully break into roughly shaped crackers. If some crackers aren't fully crisp, return them to the oven and bake for 5 to 10 minutes more.


  • 1 cup cooked brown rice, at room temperature
  • 1 cup cooked quinoa, at room temperature
  • ¼ cup sesame seeds
  • ¼ cup flaxseeds
  • ¼ cup sunflower seeds
  • 2 tablespoons reduced-sodium tamari
  • 2 tablespoons water
  • ¼ teaspoon salt
  • ¼ teaspoon ground pepper

Place oven racks in upper and lower sections of the oven. Preheat to 350 degrees F. Cut 3 pieces of parchment paper the size of a large baking sheet.

Place rice, quinoa, sesame seeds, flaxseeds, sunflower seeds, tamari, water, salt and pepper in a food processor. Process until finely chopped and coming together in a ball. The dough will be sticky.

Divide the dough in half. Place 1 piece of dough between 2 sheets of the prepared parchment paper. Roll out as thin as possible. Remove the top sheet of parchment and place the dough with parchment on a baking sheet. Repeat with the remaining dough and prepared parchment.

Bake for 15 minutes. Switch the position of the baking sheets and continue baking until dark around the edges and crisp, 12 to 15 minutes more. Remove from oven and carefully break into roughly shaped crackers. If some crackers aren't fully crisp, return them to the oven and bake for 5 to 10 minutes more.


  • 1 cup cooked brown rice, at room temperature
  • 1 cup cooked quinoa, at room temperature
  • ¼ cup sesame seeds
  • ¼ cup flaxseeds
  • ¼ cup sunflower seeds
  • 2 tablespoons reduced-sodium tamari
  • 2 tablespoons water
  • ¼ teaspoon salt
  • ¼ teaspoon ground pepper

Place oven racks in upper and lower sections of the oven. Preheat to 350 degrees F. Cut 3 pieces of parchment paper the size of a large baking sheet.

Place rice, quinoa, sesame seeds, flaxseeds, sunflower seeds, tamari, water, salt and pepper in a food processor. Process until finely chopped and coming together in a ball. The dough will be sticky.

Divide the dough in half. Place 1 piece of dough between 2 sheets of the prepared parchment paper. Roll out as thin as possible. Remove the top sheet of parchment and place the dough with parchment on a baking sheet. Repeat with the remaining dough and prepared parchment.

Bake for 15 minutes. Switch the position of the baking sheets and continue baking until dark around the edges and crisp, 12 to 15 minutes more. Remove from oven and carefully break into roughly shaped crackers. If some crackers aren't fully crisp, return them to the oven and bake for 5 to 10 minutes more.


  • 1 cup cooked brown rice, at room temperature
  • 1 cup cooked quinoa, at room temperature
  • ¼ cup sesame seeds
  • ¼ cup flaxseeds
  • ¼ cup sunflower seeds
  • 2 tablespoons reduced-sodium tamari
  • 2 tablespoons water
  • ¼ teaspoon salt
  • ¼ teaspoon ground pepper

Place oven racks in upper and lower sections of the oven. Preheat to 350 degrees F. Cut 3 pieces of parchment paper the size of a large baking sheet.

Place rice, quinoa, sesame seeds, flaxseeds, sunflower seeds, tamari, water, salt and pepper in a food processor. Process until finely chopped and coming together in a ball. The dough will be sticky.

Divide the dough in half. Place 1 piece of dough between 2 sheets of the prepared parchment paper. Roll out as thin as possible. Remove the top sheet of parchment and place the dough with parchment on a baking sheet. Repeat with the remaining dough and prepared parchment.

Bake for 15 minutes. Switch the position of the baking sheets and continue baking until dark around the edges and crisp, 12 to 15 minutes more. Remove from oven and carefully break into roughly shaped crackers. If some crackers aren't fully crisp, return them to the oven and bake for 5 to 10 minutes more.


  • 1 cup cooked brown rice, at room temperature
  • 1 cup cooked quinoa, at room temperature
  • ¼ cup sesame seeds
  • ¼ cup flaxseeds
  • ¼ cup sunflower seeds
  • 2 tablespoons reduced-sodium tamari
  • 2 tablespoons water
  • ¼ teaspoon salt
  • ¼ teaspoon ground pepper

Place oven racks in upper and lower sections of the oven. Preheat to 350 degrees F. Cut 3 pieces of parchment paper the size of a large baking sheet.

Place rice, quinoa, sesame seeds, flaxseeds, sunflower seeds, tamari, water, salt and pepper in a food processor. Process until finely chopped and coming together in a ball. The dough will be sticky.

Divide the dough in half. Place 1 piece of dough between 2 sheets of the prepared parchment paper. Roll out as thin as possible. Remove the top sheet of parchment and place the dough with parchment on a baking sheet. Repeat with the remaining dough and prepared parchment.

Bake for 15 minutes. Switch the position of the baking sheets and continue baking until dark around the edges and crisp, 12 to 15 minutes more. Remove from oven and carefully break into roughly shaped crackers. If some crackers aren't fully crisp, return them to the oven and bake for 5 to 10 minutes more.


  • 1 cup cooked brown rice, at room temperature
  • 1 cup cooked quinoa, at room temperature
  • ¼ cup sesame seeds
  • ¼ cup flaxseeds
  • ¼ cup sunflower seeds
  • 2 tablespoons reduced-sodium tamari
  • 2 tablespoons water
  • ¼ teaspoon salt
  • ¼ teaspoon ground pepper

Place oven racks in upper and lower sections of the oven. Preheat to 350 degrees F. Cut 3 pieces of parchment paper the size of a large baking sheet.

Place rice, quinoa, sesame seeds, flaxseeds, sunflower seeds, tamari, water, salt and pepper in a food processor. Process until finely chopped and coming together in a ball. The dough will be sticky.

Divide the dough in half. Place 1 piece of dough between 2 sheets of the prepared parchment paper. Roll out as thin as possible. Remove the top sheet of parchment and place the dough with parchment on a baking sheet. Repeat with the remaining dough and prepared parchment.

Bake for 15 minutes. Switch the position of the baking sheets and continue baking until dark around the edges and crisp, 12 to 15 minutes more. Remove from oven and carefully break into roughly shaped crackers. If some crackers aren't fully crisp, return them to the oven and bake for 5 to 10 minutes more.


  • 1 cup cooked brown rice, at room temperature
  • 1 cup cooked quinoa, at room temperature
  • ¼ cup sesame seeds
  • ¼ cup flaxseeds
  • ¼ cup sunflower seeds
  • 2 tablespoons reduced-sodium tamari
  • 2 tablespoons water
  • ¼ teaspoon salt
  • ¼ teaspoon ground pepper

Place oven racks in upper and lower sections of the oven. Preheat to 350 degrees F. Cut 3 pieces of parchment paper the size of a large baking sheet.

Place rice, quinoa, sesame seeds, flaxseeds, sunflower seeds, tamari, water, salt and pepper in a food processor. Process until finely chopped and coming together in a ball. The dough will be sticky.

Divide the dough in half. Place 1 piece of dough between 2 sheets of the prepared parchment paper. Roll out as thin as possible. Remove the top sheet of parchment and place the dough with parchment on a baking sheet. Repeat with the remaining dough and prepared parchment.

Bake for 15 minutes. Switch the position of the baking sheets and continue baking until dark around the edges and crisp, 12 to 15 minutes more. Remove from oven and carefully break into roughly shaped crackers. If some crackers aren't fully crisp, return them to the oven and bake for 5 to 10 minutes more.


  • 1 cup cooked brown rice, at room temperature
  • 1 cup cooked quinoa, at room temperature
  • ¼ cup sesame seeds
  • ¼ cup flaxseeds
  • ¼ cup sunflower seeds
  • 2 tablespoons reduced-sodium tamari
  • 2 tablespoons water
  • ¼ teaspoon salt
  • ¼ teaspoon ground pepper

Place oven racks in upper and lower sections of the oven. Preheat to 350 degrees F. Cut 3 pieces of parchment paper the size of a large baking sheet.

Place rice, quinoa, sesame seeds, flaxseeds, sunflower seeds, tamari, water, salt and pepper in a food processor. Process until finely chopped and coming together in a ball. The dough will be sticky.

Divide the dough in half. Place 1 piece of dough between 2 sheets of the prepared parchment paper. Roll out as thin as possible. Remove the top sheet of parchment and place the dough with parchment on a baking sheet. Repeat with the remaining dough and prepared parchment.

Bake for 15 minutes. Switch the position of the baking sheets and continue baking until dark around the edges and crisp, 12 to 15 minutes more. Remove from oven and carefully break into roughly shaped crackers. If some crackers aren't fully crisp, return them to the oven and bake for 5 to 10 minutes more.


Watch the video: HEALTHIEST CRACKERS Crunchmaster Multi-Seed Crackers, Original, oz. REVIEW (November 2022).