Remember when seedy was a bad thing? When you bite into Mary’s Gone Crackers you know that seeds are good. Very good. Mary’s Original Seed Cracker is loaded with flax seeds and sesame seeds, lending a rich nutty flavor and satisfying crunch to the organic, gluten-free, whole grain brown rice and quinoa base.
I recently watched a friend bite into these delicious crispy darlings and ask wide eyed, “What am I eating?” She was amazed by the crisp texture and nutty flavors.
Mary’s Gone Crackers launched when Mary Waldner was diagnosed with Celiac disease when she was 43 years old. This autoimmune disorder had left her in pain and discomfort her entire life. Characterized by an inability to digest gluten, found in wheat, barley, rye and most oats, Mary immediately stopped eating gluten products and began transforming her life-long passion for baking into a mission to bake gluten-free, organic, non-GMO, vegan and kosher products. She had been a therapist for many years and saw the connection between healing the body with easing the mind.
Mary and her husband left their respective jobs and committed to their vision in 1999. Five years later, with a business plan and initial investors in place, they invested their life saving into launching Mary’s Gone Crackers (which many said she had done). In order to ensure the integrity and safety of their organic, gluten-free, vegan and kosher products, they began baking in their own dedicated facility.
I am not gluten- intolerant but I seek organic and kosher products. When I saw the range of Mary’s products I was impressed. And truth is, I was thrilled when they contacted me to check out the range they’ve developed. I’ve had a blast “working” my way through many of their products and taking notes as I went along. Lucky for me, my family tolerates this mishegas (craziness), which can take up a good deal of time and counter space.
Among my favorites crackers are the Super Seed, the Original and the Onion. While the Original combines flax seed and sesame seeds with organic, gluten-free brown rice and quinoa, the Super Seed combines sunflower, pumpkin and poppy seeds in a tamari free (soy free) cracker.
The Onion Cracker was distinctly savory and tasted of roasted onions. I got hooked on it by topping it with tuna salad or salmon salad for a quick lunch or snack. With visible flecks of minced onion bits, this cracker is a great, low calorie replacement for the old world onion roll of my youth.
With seven crackers in the Mary’s Gone Crackers line-up it was almost unfair to chose favorites. Check out the varieties for yourself and see which you like best. Don’t forget the spicy Hot and Spicy Jalepeno. I loved it with Trader Joe’s sharp Dijon Mustard and mild Muester cheese with a cool, thin slice of cuke on top.
Mary’s Gone Cookies, too, with four varieties. I’m a true chocoholic and loved the Double Chocolate Cookies. Top ‘em with non-dairy ice cream like the Nada-Moo (profiled here a few weeks back) and you have a simple black and white combo that is the easiest vegan, kosher, pareve dessert without firing up your oven this summer.
In an effort to nibble my way through the load on my kitchen counter, I crumbled a Ginger Snaps Cookie onto my plain yogurt one morning and fell in love. With the explosive taste of ginger waking up mild yogurt, I was thrilled to have a new breakfast treat. And the very moderate amount of sweeteners keep each cookie at about 45 calories.
Mary’s Gone Crackers has a great little recipe section on their site, highlighting how to use their products both in recipes and alongside some easy chutneys and dips. With summer upon us, I thought a snack recipe would be fun to share.
Pack this Sweet and Salty Trail Mix Bar in your backpack for long hikes, in camp lunch boxes or wrap it up for the beach.
Be sure to check the handy store locator on the Mary’s Gone Crackers site to find where you can buy this product. And don’t forget to leave comments telling us which of these products is your favorite if you are familiar with them. And if not, which tempts you??
Thank you, Mary’s Gone Crackers, for the sample box sent to my home. I was not compensated for this post and all opinions are my own. All photos are courtesy of Mary’s Gone Crackers.
Sweet and Salty Trail Mix Bar
This delicious recipe for Sweet and Salty Trail Mix bars is made with Mary's Gone Crackers Sea Salt Pretzels.
A uniquely light and crunchy pretzel-snack that’s a healthier alternative to other high-sodium pretzels, these are chock full of exotic whole grains including brown rice, quinoa, amaranth and millet, as well as tasty and nutritious seeds including flax, sesame and chia seeds. In this recipe, the pretzels are broken into small pieces to provide a crunchy texture and utilize their pure nutty flavors.
This recipe is gluten-free, kosher dairy or pareve depending on your yogurt choice.
- 1 1/2 cups Mary's Gone Crackers Sea Salt Pretzels, broken into small pieces
- 1 1/2 cups quinoa flakes
- 1 cup dried cranberries
- 1 cup toasted sunflower seeds
- 1/2 cup toasted almonds, chopped
- 1/4 cup brown rice flour
- 1/4 cup almond flour
- 1/2 cup plain, non-fat greek yogurt (or any plain vegan yogurt)
- 4 Tbsp. palm oil
- 3/4 cup sunflower seed butter
- 1/2 cup palm sugar
- 1/3 cup honey (or brown rice syrup, or tapioca syrup)
- 1 tsp. vanilla extract
- 1 3/4 cups chocolate chips
- 1/2 cup toasted coconut flakes
- Preheat oven to 350 degrees Fahrenheit.
- Lightly coat a 9 x 13 pan with an organic nonstick cooking spray.
- In a double boiler, melt 1 cup chocolate chips and pour evenly into the pan to create a chocolate base.
- In a large bowl, combine pretzel pieces, quinoa flakes, cranberries, sunflower seeds, almonds, brown rice flour, almond flour and yogurt.
- Melt palm oil in a small saucepan over medium-high heat.
- Add sunflower seed butter, palm sugar, honey and vanilla. Stir until smooth.
- Pour palm mixture into the dry pretzel mixture and stir quickly to thoroughly coat.
- Transfer mixture to prepared baking pan and press firmly and evenly.
- Bake until lightly browned, about 12-15 minutes.
- After baking, immediately sprinkle toasted coconut flakes over bars.
- Melt remaining 3/4 cup of chocolate and drizzle over bars.
- Let the bars cool completely in pan on a wire rack in the refrigerator before cutting into bars.
Store these bars in the refrigerator because yogurt is used.