I participated in the Mom Blog Tour at the Summer Fancy Food Show on behalf of Wendy’s Bloggers and received Mary’s Gone Crackers products to facilitate my review.
While in New York City for the Fancy Food Show in June, I got the opportunity to try some fun crackers – Mary’s Gone Crackers! Now only did I get to try them, but I also got to meet the sweet lady behind the company, Mary herself!
Mary was diagnosed with celiac disease when she was 43. Because of her inflammatory response when eating gluten, she decided to turn her passion of baking into creating gluten-free recipes. Her favorite recipe was a rice, quinoa, flax, and sesame seed mix that made a whole grain cracker that she started taking everywhere with her. When her friends started trying them, they loved them! On New Year’s Day in 1999 she decided that she needed to start manufacturing them.
Mary’s Gone Crackers newest line is their Minis. They are graham-cracker style bites that are organic, gluten free, non-gmo, and vegan! Not to mention they are peanut free and contain no soy. They are healthy to eat because they are baked with quinoa flakes and chia seeds. You can get them in Cocoa, Graham, and Vanilla flavors – and they are all delicious! I not only like them, but my daughter does as well. They have been great for an after school snack. And it’s healthy, so it makes me feel good that I’m feeding her something that’s good for her!
To go along with these new Minis, I decided to create a dip to go with them. This cheesecake dip and super easy to make and delicious! Mary’s Gone Crackers and this cheesecake dip make a great pair!
- 1 Package Cream Cheese, Softened
- 2 Tablespoons Butter
- ¼ Cup Powdered Sugar
- 1 Teaspoon Vanilla Extract
- Using a stand or hand mixer, beat the cream cheese and butter until blended well and creamy.
- Add the vanilla and powdered sugar to the cream cheese and butter mixture. Whip until it is soft and fluffy.
Make sure to order your Mary’s Gone Crackers from their online shop, or find a distributor near you!