CRUNCHMASTER's 5-seed crackers are surprisingly clean, using olive oil instead of inflammatory seed oils. The main concern is maltodextrin in the tamari powder, which we'll replace with organic coconut aminos powder for a cleaner umami flavor without corn-derived additives.
Based on: MULTI-GRAIN 5-SEED CRUNCHY, BAKED RICE CRACKERS
· Makes approximately 30 servings (420 crackers)
· Serving: 14 crackers (30g)
Why This Recipe is Seed Oil Free
Commercial MULTI-GRAIN 5-SEED CRUNCHY, BAKED RICE CRACKERS from CRUNCHMASTER often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
The original MULTI-GRAIN 5-SEED CRUNCHY, BAKED RICE CRACKERS may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Ingredients
Organic brown rice flour
500g (about 4 cups) · Bob's Red Mill Organic Brown Rice Flour
Primary structure and carbohydrate base for the crackers
Replaces tamari powder to provide umami depth without maltodextrin
Instructions
Step 1. Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper. In a large mixing bowl, whisk together the brown rice flour (500g), potato starch (80g), quinoa flour (40g), sea salt (5g), and coconut aminos powder (15g) until evenly distributed — this ensures no clumping of the starch or seasoning powder.
Step 2. Add all the seeds to the flour mixture: sesame seeds (60g), flax seeds (40g), chia seeds (30g), and amaranth seeds (25g). Stir thoroughly to distribute the seeds evenly throughout the flour blend — this prevents seed clustering in the final crackers and ensures consistent nutrition per serving.
Step 3. Create a well in the center of the dry ingredients and pour in the olive oil (55g/¼ cup). Using a fork or your hands, work the oil into the flour mixture until it resembles coarse breadcrumbs with no dry pockets — this should take about 2-3 minutes of mixing. The mixture should hold together when squeezed but not be wet.
Step 4. Gradually add cool water, starting with 180ml (¾ cup), mixing as you go. Add additional water 1 tablespoon at a time until the dough just comes together and can be formed into a ball — you want it pliable but not sticky. The total water needed will be 200-220ml depending on humidity. Let the dough rest for 10 minutes to allow the chia seeds to absorb moisture and help bind the dough.
Step 5. Divide the dough in half for easier handling. On a lightly floured surface (use brown rice flour), roll each portion to exactly 1/8-inch thickness using a rolling pin — thinner crackers will burn, thicker ones won't crisp properly. Use a ruler to check thickness. The dough should be slightly tacky but not stick to the rolling pin.
Step 6. Using a pizza wheel or sharp knife, cut the rolled dough into rectangles approximately 1.5 inches by 2 inches — this yields about 14 crackers per 30g serving. Transfer crackers to the prepared baking sheets, leaving ½ inch space between each cracker for even air circulation. Lightly brush the tops with a tiny amount of olive oil for extra crispiness if desired.
Step 7. Bake for 18-22 minutes, rotating the pans halfway through, until the crackers are golden brown and completely crispy — they should sound hollow when tapped. Let cool completely on the baking sheets for 10 minutes, then transfer to wire racks. Store in an airtight container for up to 2 weeks at room temperature.
Storage
Store in airtight containers at room temperature for up to 2 weeks. For longer storage, freeze for up to 3 months. If crackers lose crispiness, re-crisp in a 300°F oven for 3-5 minutes.
Cost Comparison
Cost per serving (homemade)$0.195
Cost per serving (store-bought)$0.42
Savings54%
Initial ingredient investment is $119, but these bulk quantities make 50+ batches. The high upfront cost pays off quickly with premium organic ingredients that cost less than half the retail price per serving.