Crunchmaster's multi-seed crackers are surprisingly clean already, using olive oil instead of seed oils. However, they contain maltodextrin (usually processed corn-derived) and conventional tamari powder. Our organic version eliminates the maltodextrin and uses clean tamari powder or coconut aminos for umami flavor.
Based on: Multi-Seed Original Crunchy Baked Rice Crackers
· Makes approximately 45 servings (1350g total)
· Serving: 30g (about 8-10 crackers)
Why This Recipe is Seed Oil Free
Commercial Multi-Seed Original 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.
Ingredients
Organic brown rice flour
810g (about 6.5 cups) · Anthony's Organic Brown Rice Flour
Primary structural base providing the crispy cracker texture and mild nutty flavor
Provides umami depth and subtle soy-like flavor without processed maltodextrin
Redmond Real Salt
9g (about 1.5 teaspoons) · Redmond Real Salt Fine Sea Salt
Enhances all flavors and balances the nutty seed and grain tastes
Instructions
Step 1. Preheat oven to 350°F (175°C). Line two large baking sheets with parchment paper. In a small dry skillet over medium heat, lightly toast the quinoa (67g) and amaranth (45g) separately for 2-3 minutes each until fragrant and slightly golden — this develops their nutty flavors and ensures they don't taste raw in the finished crackers.
Step 2. In a large mixing bowl, whisk together the brown rice flour (810g), potato starch (67g), salt (9g), and coconut aminos powder (15g) until evenly distributed. Add the toasted quinoa, amaranth, sesame seeds (135g), and flax seeds (90g). Mix thoroughly with a wooden spoon to ensure even seed distribution — uneven mixing will create weak spots in the dough.
Step 3. Create a well in the center of the dry ingredients. Drizzle in the olive oil (90ml) and 180ml (about 3/4 cup) of room temperature water. Using a wooden spoon, stir from the center outward until the mixture forms a cohesive dough that holds together when pressed. The dough should be moist but not sticky — if it's too dry, add water 1 tablespoon at a time; if too wet, add brown rice flour 1 tablespoon at a time.
Step 4. Divide the dough into 4 equal portions (about 340g each). Working with one portion at a time, place it between two sheets of parchment paper and roll out to 1/8-inch thickness (about 3mm) — any thicker and they won't crisp properly, any thinner and they'll break easily. The dough should be uniform thickness across the entire sheet for even baking.
Step 5. Remove the top parchment and using a pizza cutter or sharp knife, score the dough into rectangles approximately 2x3 inches (5x7.5cm). Don't separate the pieces yet — just score deeply enough that they'll break apart cleanly after baking. Use a fork to poke holes every inch across the entire surface — this prevents puffing and ensures even cooking.
Step 6. Transfer the parchment with scored dough directly onto the prepared baking sheets. Bake for 18-22 minutes, rotating the pans halfway through, until the crackers are golden brown and crispy throughout — they should sound hollow when tapped. The edges will brown first, which is normal.
Step 7. Remove from oven and let cool on the baking sheet for 5 minutes before breaking apart along the score lines. Cool completely on wire racks before storing — warm crackers will become soggy in storage. Repeat the rolling and baking process with remaining dough portions.
Step 8. Store in airtight glass containers at room temperature for up to 2 weeks. For maximum freshness, divide into smaller containers and only open one at a time. These also freeze well for up to 3 months — thaw at room temperature for 30 minutes before serving. If they lose crispness, re-crisp in a 300°F oven for 3-5 minutes.
Storage
Store in airtight containers at room temperature for up to 2 weeks. Freeze for up to 3 months. Re-crisp in 300°F oven if needed.
Cost Comparison
Cost per serving (homemade)$0.152
Cost per serving (store-bought)$0.33
Savings54%
Initial ingredient investment is $98.41 but creates enough ingredients for multiple batches. Bulk buying organic ingredients provides substantial per-serving savings while guaranteeing clean, chemical-free nutrition.