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Top Pick Of The Week

September 25, 2012

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Crunchmaster Multigrain Chips
 

Gluten free: check. Cholesterol-free: check. Absolutely delicious: check. Photo of Crunchmaster Multigrain Chips by Elvira Kalviste | THE NIBBLE.

WHAT IT IS: Super crunchy multigrain crackers.
WHY IT’S DIFFERENT: A versatile cracker, so good, and good for you. The baking facility is certified by the Gluten Free Certification Organization.
WHY WE LOVE IT: Great flavor, great crunch. The healthy ingredients are a bonus.
WHERE TO BUY IT: See the store locator on the company’s website. As of this writing, there’s also a $1.00 coupon.

Turn Crunchmaster crackers into hors d’oeuvre. Photo by Elvira Kalviste | THE NIBBLE.

 

 

Crunchmaster Crackers: Gluten Free, Cholesterol Free & Deliciously Crunchy

Jump to the article index below

 


The art of making handcrafted rice crackers has been passed down from generation to generation along the northern coast of Japan, where rice fields abound.

That art has been brought to California, and the result is Crunchmaster multigrain crackers. Created with proprietary rice baking techniques in the usuyaki (thin and flat) style, this Eastern tradition delivers the mega-crunch beloved by Americans.

Beyond crunchy, Crunchmaster crackers are very flavorful, gluten free and better for you.

The crackers are made with all natural, non-GMO ingredients: amaranth, brown rice, flax seed, quinoa and sesame seeds. If some of these ingredients are not familiar to you, rest assured that they are among the most flavorful and healthful foods on earth.


In three flavors—Roasted Vegetable, Sea Salt and White Cheddar—Crunchmaster crackers are absolutely delicious with, or as an ingredient for:

  • Beer, cocktails and wine
  • Crumbs for breading and casseroles
  • Crusts for cheesecake, tarts, quiche
  • Hors d’oeuvre
  • Salads and soups
  • Snacking from the bag
  • Stuffing (stuffed celery, mushrooms and
    mixed with wild rice for poultry stuffing)

The company has a nice selection of recipes to start you off.


Crumble the crackers into crumbs for gluten-free breading. Photo courtesy Crunchmaster.

Healthful Crunchy Benefits

 

Crunchmaster multigrain crackers are 100% whole grain, cholesterol free, low in sodium and low in saturated fat, with 0 grams of trans fat.

In addition to flavor, each of the grains and seeds is known for its nutritional benefits.

  • Amaranth seed, like oats, may fight hypertension and cardiovascular disease.
  • Brown rice, a good fiber food (4 grams per cup vs. just 1 gram for white rice).
  • Flax seed contains high levels of lignans and Omega-3 fatty acids and may help lower your cholesterol levels.
  • Quinoa contains a balanced set of essential amino acids for humans, making it an unusually complete food.
  • Sesame can lower total and LDL cholesterol and raise tocopherol levels.
  • Whole grain corn and millet are also part of the mix.

But THE NIBBLE is not a dietary health publication; none of this would matter if the crackers didn’t taste so good. That they are so good for you creates a NIBBLE trifecta: delicious, affordable and better for you.

If you’re looking for a better crunchy snack or a more nutritious substitute for refined wheat flour crackers, crunch your way over to Crunchmasters.

Find out more at Crunchmaster.com.

 

— Karen Hochman

     

Get Cooking!

Salty Snacks: Make Your Own   Susan Feniger's Street Food: Irresistibly Crispy, Creamy, Crunchy, Spicy, Sticky, Sweet Recipes   The 150 Best American Recipes: Indispensable Dishes from Legendary Chefs and Undiscovered Cooks

Salty Snacks: Make Your Own Chips, Crisps, Crackers, Pretzels, Dips, and Other Savory Bites, by Cynthia Nims. You’ll enjoy making your own crackers, chips and other crunchy snacks. More information.

 

Susan Feniger’s Street Food: Irresistibly Crispy, Creamy, Crunchy, Spicy, Sticky, Sweet Recipes, by Susan Feniger, Kajsa Alger and Liz Lachman. Unexpect-ed, tantalizing recipes from the Food Network star. More information.

 

The 150 Best American Recipes: Indispensable Dishes from Legendary Chefs and Undiscovered Cooks, edited by Molly Stevens and Fran McCullough. The James Beard Award winners create their dream cookbook. More information.

INDEX OF REVIEW

This is Page 1 of a one-page review. Click on the black links to visit other articles:

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