Delicious Living Blog

Try this super tasty, gluten-free holiday appetizer

Crunchmaster Crackers, a superb line of certified gluten-free crisps, offers up a festive and gluten-free appetizer: Cranberry Brie with Crunchmaster Coating.

If you’re gluten free, you know there is a huge difference in the quality and palatability of gluten-free crackers out there. Some are truly inedible; others are “fine, good enough” but nothing special. That’s why I am truly thrilled with Crunchmaster crackers. These crackers just might be my favorite crackers ever, gluten free or not! They have a terrific texture, fantastic taste, healthy, 100% whole-grain ingredients like flaxseed and millet, and just happen to be completely gluten free. Several of their products are even non-GMO certified by the Non-GMO Project. It seems amazing that there aren’t more crackers of this quality out there.Crunchmaster crackers

My only quibble with them is the name: "Crunchmaster" sounds like some kind of fitness equipment. With a cracker this good, can’t they think of something better to call it?

But that’s a small complaint. Meanwhile, I’m eating them straight from the bag (oh, the Rosemary Olive Oil flavor…and the Sea Salt Multigrain …) or with cheese or spreads. Here’s a recipe they sent me for a holiday-worthy, gluten-free appetizer.

Cranberry Brie with Crunchmaster Cranberry Brie with Crunchmaster Coating

Coating

1 cup fresh or frozen cranberries
1/2 cup natural cane sugar
1/2 cup water
2 tablespoons gluten-free flour (such as rice flour or a GF blend)
1 large egg, beaten
1/2 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

1. 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.

2. Put the flour, egg, and cracker crumbs on separate small 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.

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