This is one of my go-to snacks, especially when I’m on the road because its not most places that you can find whole grains when you’re eating out.  So I usually stick to veggies and protein and munch on these in between meals if I’m traveling, at work or running errands.  I love to grab (or make) a smoothie and snack on a handful of these delicious crackers that are packed full of organic ingredients (in fact, only two ingredients aren’t organic…water and salt, but they don’t come in “organic” anyway).  They come with a USDA cert and the satisfaction of knowing you aren’t consuming any refined flour, hydrogenated oils, trans-fats, GMO ingredients, sugar, flavorings, colorings or gluten.   These do however come packed full of Omega-3 essential fatty acids, whole grain goodness, Kosher contents, vegan & dairy-free ingredients,  a satisfying nutty flavor and a definite crunch. 

Mary’s Story:

“In 1994, I discovered that my lifelong battle with digestive pain and fatigue had been caused by an inability to digest gluten–a protein found in wheat, barley, rye and most oats. Once I eliminated those grains from my diet, the symptoms I had struggled with disappeared. (My son was found to have the same intolerance). As excited as I was to have found the source of my pain, I was also faced with the difficulty of finding things to eat in a culture that bases much of its food on the grains I couldn’t eat. Having been a creative baker my whole life, I started experimenting in my kitchen. I knew I could live without bread, but the thought of not having my brownies was intolerable. I played with the alternative flours–rice, corn, garbanzo bean, tapioca, potato starch and potato flour, and others–until I was able to reproduce my brownies to my satisfaction. Pancakes, waffles, muffins, cookies and other essentials soon followed. I got better and better at blending the different flours into something that resembled the texture and consistency of wheat flour and produced different, but delicious results.”  Click here to read more.