Chocolate in a cracker? Blueberries in a cracker? Say, what?
Milton’s Craft Bakers has created just that and more with its new line of baked snack crackers that are made from organic wheat, corn, oats and honey. They’re also kosher.
Recently, I had a chance to try samples of the five new flavors: Original Multi-Grain. Honey & Corn, Chocolate Multi-Grain, Blueberry Multi-Grain, and Honey Multi-Grain.
The sturdy crackers have good crunch and can stand up to being dunked into the thickest dips.
The chocolate crackers are not cookie-tasting in the least. They have little sweetness and a faint dusty, cocoa taste. They’d be quite nice with a glass of red wine and cheese.
The blueberry crackers have specks of wild, organic blueberries in them. The berry note is subtle but present.
My favorite of the bunch was the Honey & Corn variety. It does taste a bit like buttered corn with a restrained drizzle of honey.
CONTEST: One Food Gal reader will get to try samples of all five flavors of the Milton’s crackers. Entries, limited to those in the continental United States, will be accepted through midnight PST Oct. 5. Winner will be announced Oct. 7.
How to win?
Just tell me about something that you think isn’t all that it’s cracked up to be. Best answer wins.
Here’s my own answer:
“Is it sacrilege to say Krispy Kreme doughnuts? I just find them wayyyyyy too sweet. And characterless. There, I said it.”
Winner of Last Week’s Contest
In the previous Food Gal contest, I asked you to tell me how you’d most enjoy eating apples — and why. Three winners will each win a couple of pounds of SweeTango apples, an apple timer, a cutting board, a T-shirt, and a reusable grocery bag.
1) Courtney DiMiceli, who wrote, “I cook constantly due to food allergies and use as much fresh fruits and veggies as possible. Breakfast would be cream of rice with warm apple compote and dries cranberries. Lunch would be hearty salad with arugula and spinach topped with sliced apple, walnuts, sunflower seeds, a dash of pink Himalayan salt and fresh lemon squeezed on it. For a dinner dish I would use sliced apples in a slow roasted pork dish with onion and cider and a side of quinoa. Dessert could be something like a small coconut apple tart (made with spelt or almond flour) topped with a light dusting of Saigon cinnamon or apple pie spice.”
2) P, who wrote, “I like eating apples in plain slices so I would go up to the rooftop of my building overlooking Lake Michigan and enjoy them on a cool autumn day here in the great city of Chicago to celebrate the end of summer and a great 2013!”
3) Vanessa, who wrote, “I know it’s not creative, but I love eating these apples plain. It is the first apple my little boy ever ate, and he loves them. They taste like candy and have a fantastic texture. I do think they would make a delicious caramel apple!”