By Claire Baker, National Foundation for Celiac Awareness (NFCA) Director of Communications and New Media
A few facts:
I was so wrong! With my discovery of a vegan marshmallow and the dedicated intervention of Pamela’s and their creation of a gluten-free graham style cracker, s’mores are on the cookout menu once again.
We recently planned a whole family dinner around the s’mores. I fired up the outdoor fireplace and we set many fine things to the heat – my kids and spouse had veggie dogs, we experimented with roasting Brussels sprouts and grilling cheese sandwiches, but it was all really an annoying prelude to the main event – the preparation of dessert.
My kids are vegetarians too, so they’d never had marshmallows. One of them wasn’t even interested in them this time and went straight for the chocolate and graham crackers. My other son quickly discovered that he had no taste for burnt ‘mallow. Can’t blame him. I’d say it’s an acquired taste.
I tried to keep the char to a minimum on mine, but I did want it hot enough to melt the chocolate. I was successful. I assembled and bit into my warm gooey creation. It was so good! The Pamela’s Graham Style Crackers are more cookie-like than I remember the other kind to be. Pamela’s are a little thicker and have a little less snap, but they taste just right. Maybe a little sweeter. I can’t be sure. It could be that my grown-up palate is more sophisticated now and that much unrelenting sweetness of the cracker, marshmallow and milk chocolate is a bit much. For my second s’more, I used a dark chocolate that was less sweet, and the balance was excellent. I double and triple-checked, just to be sure. Yep.
In the last days of summer, live it up at the cookout and reintroduce yourself to s’mores. Check out Pamela’s Gluten-Free Graham Crackers and once again enjoy one of the most classic treats of summer.