Crunchmaster Gluten-Free Crackers

Crunchmaster.  A sadistic exercise machine designed to strengthen your abs?   

Not quite.  Crunchmaster is the apt name for some awesome crispy gluten-free crackers you can find right in your own grocery store or big box store.  With varieties like Multi-Grain Roasted Vegetable or White Cheddar; Multi-Seed  Rosemary and Olive Oil or Toasted Onion; or Artisan Four Cheese Rice Crackers, you can always find an exciting flavor perfect for snacking or enjoying with cheese or dip.  My personal favorite is 7 Ancient Grains Hint of Sea Salt.  These oven-baked crispies, made from brown rice, sorghum, quinoa, sesame, millet, flax and amaranth are a delicious change from the usual cardboard-tasting GF crackers.  (It also comes in cracked pepper and herb.)  All of Crunchmaster’s crackers are certified gluten-free, free of saturated fat and cholesterol and made with 100% whole grain.           

Their chefs have been working hard developing delicious recipes using these 

crackers, that are perfect for the holidays (or anytime, really.)  Enjoy these recipes, with Crunchmaster’s compliments. 

Crab Cakes with Creamy Cocktail Sauce

Crab Cakes

Ingredients

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 mayonnaise, use divided

Juice of 1 lemon

Several dashes of hot sauce, use divided

¼ teaspoon salt

½ teaspoon pepper

¼ cup vegetable oil

2 tablespoons unsalted butter

¼ cup cocktail sauce

Lemon wedges for serving

Directions

Combine crabmeat with ¼ cup cracker crumbs, eggs, green onions, ¼ cup mayonnaise, 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 oil and butter in a large skillet over medium heat until butter is melted.  Cook the crab cakes in batches (do not overcrowd the pan) for 3 – 4 minutes per side or until golden brown on the bottom. 

Sauce

Whisk together the remaining ¼ cup mayonnaise with the cocktail sauce and 3 or 4 dashes of hot sauce. 

Serve the crab cakes with the creamy cocktail sauce and lemon wedges.

Cranberry Brie with Crunchmaster Coating

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 Crackers Rosemary & Olive Oil

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.

Crunchmaster Mini Cheese Balls

Ingredients

1 heaping cup Crunchmaster Multi-Grain Crackers Sea Salt

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 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.

Gluten Free Mini Quiches

Ingredients

Gluten-free non-stick cooking spray

1 ¼ cups finely crushed Crunchmaster Multi-Grain Crackers Rosemary & Olive Oil

6 tablespoons unsalted butter, melted

2 tablespoons olive oil

1 cup finely chopped onion

1 – 10 ounce package frozen spinach, thawed

½ teaspoon salt

½ teaspoon black pepper

¼ teaspoon grated fresh nutmeg

1 cup shredded sharp cheddar cheese

2 large eggs

1 cup milk

1 roasted red pepper, cut into 48 small slivers

Directions

Preheat oven to 350 degrees.  Spray a min muffin pan (24 tins) with non-stick cooking spray.

Combine the cracker crumbs and melted butter.  Divide crumb mixture among the prepared mini muffin cups and press down firmly.  Bake for 7 – 8 minutes.  Remove from oven and set aside.

In a large skillet over medium heat, heat the oil and add the chopped onion.  Cook the onions until very soft and starting to brown, about 10 minutes, stirring occasionally.  Squeeze all the liquid out of the spinach, add to the onions along with the salt, pepper and nutmeg and cook, stirring, for 30 seconds.  Divide the mixture evenly on the cracker crumbs.  Divide the shredded cheese on top of the spinach mixture.

Whisk the eggs and milk together and spoon into the muffin cups; do not fill all the way.  Top with the roasted red pepper slivers and bake until set and browned, about 20 minutes.

Makes 24 mini quiches.

Gluten Free Pecan Cranberry Tart

Ingredients: For Filling

1 ½ cup roasted* pecan halves, divided

2/3 cup sugar

3 eggs

1/3 cup dark corn syrup

2 tablespoons cider vinegar

1 tablespoon butter, melted

2 teaspoons vanilla extract

pinch of salt

½ cup dried cranberries chopped

1 tablespoon tahini (sesame paste)

* Roast pecans 5-10 minutes at 350°F. Remove from oven and cool.

Ingredients: For Crust

1 cup finely ground Crunchmaster® Original Multi-Seed Crackers

4 tablespoons sugar  

¼ teaspoon salt

4 tablespoons butter, melted

Preheat oven to 350°F.  Finely grind the Crunchmaster® Original Multi-Seed Crackers in a food processor. In a large bowl, combine cracker crumbs, sugar, and salt. Mix until ingredients are well blended.  Add melted butter and stir until the crumb mixture is thoroughly moistened.  

Press crumb mixture firmly into a 9” deep dish pie pan, distributing mixture evenly throughout the bottom and sides of the pie pan.  Bake for 10 minutes.

In another large bowl, combine sugar, egg, corn syrup, vinegar, butter, vanilla extract, tahini, and salt. Mix until smooth. Gently stir in dried cranberries and roasted pecans. Pour the filling mixture into the prepared crust, spreading evenly.

Bake the tart about 30-35 minutes at 350°F. Filling will become golden.  Cool before serving.

Gluten Free Sweet Potato Casserole                                        

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.

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