The first, unique, best and only intelligent food choices …that just might change your life.
The first natural, non-GMO, grain-free and great tasting alternative to traditional grain-based bread that is gluten, wheat, dairy, peanut, soy, yeast, preservative and GUILT-free!
A unique formulation borne of art, vision and applied food science!
The best ranking on overall nutritional and glycemic index scales!
The only intelligent food choice that re-imagines bread itself.
It’s been awhile since I’ve really sat down and enjoyed “bread” products. Over five years, in fact. I never “imagined” I’d ever be a able to do that again.
But now, there is an “intelligent food choice that re-imagines bread itself.”
I was originally drawn to KNOW Better Foods for the fact that the products looked rather delicious, sounded exquisite, and contained no grain OR junky fillers!!!!
This is something that’s hard to find these days.
Most “alternative” bread products are filled with all sorts of artificial this and that, including unpronounceable items and lots of sugar.
When I saw that KNOW Better has NOne of that, and is incredibly low on the glycemic index AND outstandingly high in fiber (although I’m a foodie, I’m also a health “nut”). I knew I was going to be hooked.
But I had to try first…
Chocolate Cupcakes
My very first taste test was directed at the cupcakes. I mean, why not? It was a Tuesday afternoon and I felt like I needed a little dark chocolate boost in my life, right at that moment. And, the cupcakes were: VERY chocolatey, moist – very moist – fudgy, rich. But not sweet! Thank heavens – I like chocolate, but DARK chocolate, and nothing too sweet. So they were and are thick and rich, but not sweet. Mind blown. These dense bites of deliciousness are sort of like a cross between a custard and fudge – but with the “reminder” of a cupcake. You won’t be leaving behind teethmarks like when you bite into fudge, but the structure holds up well. It’s too difficult to properly describe – you’re just going to have to try for yourself. Very chocolately but not too sweet. Perfect. These made me happy.
Bars/Donuts/Muffins
I was truly delighted to be able to review all of these amazing items. Like I said before, not being much of a sweet tooth or a fan of super sweet things, I was a little hesitant to try all of these treats. Seriously, cupcakes, cookies, bars, donuts, AND muffins? I was being treated like a queen here…
But, I was happily surprised, once again, to discover no added sweeteners, just that of nature. Unsweetened chocolate, coconut flour, almond flour, etc. We are a match made in heaven. Just REAL food. Nothing added. Simple, but all together spectacular.
And while the next comment is in no way negative at all, my one slightly less than stellar observation of these treats is that they are all pretty much the same thing, just in slightly different form. The ingredients are roughly same, as is the texture and flavor. It’s just the shape and size that differs. And, that’s totally okay! It’s all really about what you feel like grabbing that day and satisfying your belly with – because these guys are both delicious AND filling!
Oh, and one more little detail, I may or may not have (well, I did) glazed my donut with raw coconut butter. WOW! Imagine the space where the sunset meets the heavens and all that THAT is ~ I believe I was there.
Cookies
The cookies (four different flavors by the way: Double Chocolate, Chocolate Chip, Cinnamon, and Lemon – the Cinnamon was my very favorite) brought me a similar sort of pleasure. They were and are dense and filling, and also surprisingly moist and chewy. Slightly different from the cupcake and donut and muffin, but substantial. Really great flavor – I like it. I felt like I was fueling myself with goodness – no sugar – just goodness. Coconut flour, almond flour – my go-tos for natural sweetness anyway.
Cereal
I was most looking forward to trying this one. You see, I love crunch in my life. In fact, it’s rare for me to eat a meal without incorporating some sort of crunch or crackle. As I’ve mentioned my love of crisp apples in the past (well, sort of my obsession), I once had an intuitive tell me it was a metaphor for how much I really just like to “take a bite out of life.” Big Apple NYC here I come! Regardless of that truth, I knew I was going to enjoy these crouton-like cereal squares. The smell, first off, was phenomenal. Cinnamon sweet. And, that’s the only sweetener – again, quite pleasing to my palate of an uncertain sweet tooth. C0c0nut and almond, again, with a hint of cinnamon. Oh my, oh yum! I topped my bowl with fresh blackberries as I indulged, but I can so imagine snacking on these little wonder squares straight from the bag – by the handful, or just by the bagful!
(Bread) Slices
Having given up grain over five years ago, I’ve grown to simply forget about bread. Sure, I enjoy the smell and aroma of my fresh baked bread, but I’ve learned that to be simply enough for me. I tried the frozen slices of almond flour bread and found them to be too sweet, too gummy, too crumbly, and just not worth my time and money. I’ve made some great grain-free breads at home as well, but again, it’s just not worth it for me.
I may have changed my mind and my course in life at this point, now that I KNOW Better. These bread slices are the bomb. Slightly sweet, slightly savory, dense, and the perfect base for avocado toast and a poached egg. Seriously – perfect! (Although, I recently learned on an episode of Billions on SHO that the new hipster avocado toast is actually smashed peas over toast – I’ll take that too – oh, and maybe a huge slathering of nut butter!) My goodness, I haven’t had anything like this since, well, um…sliced bread!
Wraps
Just like the bread situation, I’ve grown to ignore and forget the tortilla-wrap culture in life. Don’t get me wrong, I was a wrap girl for many, many years. In fact, I even went through a phase of making my own (and also buying highly overpriced “raw” veggie wraps) through soaking and sprouting seeds and pureeing with veggies, and then dehydrating. Yes, just like you’re thinking, it was entirely too much work. So, skip the bread, skip the wrap, nosh on a sweet potato instead, right? Well, I am now IN LOVE with these little wraps. They are pliable! Yes, not crumbly, not oily, not dry, and not bitter! They are amazing…and I think they are magic too. You must try them. You really must!
Hot Cereal
I’ve made my own versions of raw, grain-free, paleo cereal in the past and they’ve turned out well. A little soaking of the usual: coconut flour and almond flour, along with the ground flax to gel it all together. Sometimes I would add a little shredded apple and cinnamon as well. This mixture is quite similar, but has something extra – are you ready for it? A little crunch! Yes! Perfect for me. So, instead of a “Cream of Wheat” texture, a few pieces of ground almonds remain in crunch size, just to surprise the palate and to please my little soul. I loved it! And the fine coconut flakes add a bit of texture too – again, not too sweet, just perfect. I added a little salt to bring out the inherent sweetness and enjoyed my morning meal quite magnificently.
KNOW Better Foods are truly
“a unique formulation borne of art, vision and applied food science!”
Taste and see for yourself.
Thank you. I’m glad I KNOW Better! (I’ll still continue to work on my naturally guilty conscious), but when it comes to your delicious treats, I’m free as a bird!
And I can’t wait to try the buns for my burger next!
Intriguing food option. I’m interested. I’ve been searching (off and on) for a paleo pie crust. Maybe I’ll make my own.
Now, you gotta float us some coupons to try this. 🙂 And let us know: Available to buy where? I hope you’re doing well.
Gm.
Hey Greg! It’s great to hear from you. This is a truly amazing company. Check out their website for a coupon and store locator. My local Whole Foods sells a few of the products in the freezer section, otherwise you can order online.
So…you want a paleo pie crust? I’m on it!!! I think I may fill it with something sweet, involving white chocolate…and cherries?
Also, look out for Pizza Pieta! Thanks to your inspiration I made it last night!!!
I will check out their online store. On the paleo crust, I say, Sweet! (But not too sweet.) I prefer my chocolate and fruits separate. Kinda’ goofy, but I’m not into chocolate-covered berries or raspberry chocolate mousses or the like. Last night, I sauteed up some haricots vert, garlic, and mushrooms and placed it over some arugula. Delicious and the arugula got nice and wilted. It worked well. Glad to hear about the PP. What was on it? Last night, I also made a three-ingredient pizza: garlic naan, cheese, and a raw egg. I crisp up a little the naan in a pan with OO, put grated cheese on it with a spot in the center for the raw egg. You can add whatever you like (duh!) to this, so I added some of the mush and garlic from the other dish. I’ve added roasted chicken before, arugula, sliced meat, anchovies, whatever. But the egg is the key. I cook it in the oven for about 15 minutes and get it to just the right “over medium” gooiness I like, which then dribbles over the other ingredients on the pizza. I’m not sure where I got that recipe, but it’s a fun one with lots of variety. I’ll keep reading!
Gm.
That all sounds phenomenal! Way to go with the egg! The Europeans really do it right with the eggs – poached on top of everything. And Carbonara…yum!!! I like my yolks pretty runny 🙂
The PP is brushed with lemon oil, has melted Swiss Gruyere, and then is topped with rosemary sautéed mushrooms and fresh spinach. I think we were on the same wave length last night!
So, nothing too sweet for the grain-free pie crust. What about a quiche? Or perhaps a subtle caramel peach pie?
Okay, Greg. I just changed my mind and I have a plan: Salted Caramel Peach Paleo Pie. This means no fruit and chocolate mixed together – it’s gonna be great! Keep an eye out.
I’m actually catering a party (baby shower) with 6 different pies at the end of the month, so I’ll just throw in this one too!
Not seeing your reply to my reply here on this C4M page. Did get an email notice of it, though. Gruyere is a good melting cheese and the rosemary sauteed mushrooms? Love that idea, and I’m going to try it. I would totally use your pie crust recipe for a quiche. I’m not much of a baker, but I’d give it a go. The caramel peach pie also sounds crazy good. Remember that paleo dude who wrote “Paleo Coach” (book I bought) and spoke at one of your WF classes? He talked about eating eggs with every breakfast. The woman who was with him said the same thing, and she said there were no untoward health drawbacks from doing so. That’s what I’m hoping with all my egg ingestion. Final thought on eggs: we’re now getting ours from a farmer who raises the hens (and other critters and honey and what-not) just outside of Portland, in Eagle Creek. And he delivers them twice a month! It’s fantastic. Super guy. Delicious eggs with tall, orange-gold yolks and whites that don’t spread out all over the pan. I have a dozen of ’em in the fridge hard-boiled, which I also add to lots of things. I hope you’re well.
Yes, I remember Jason Seib, The Paleo Coach! And, I remember eggs for breakfast. Fantastic choice. We should all eat more eggs for breakfast – the whole egg gets such a bad wrap – and the yolk is where all the nutrition is!!!!!
My best friend has chickens and her eggs are amazing too!
And, yes, again. CHEESE. You can never have too much cheese – were you aware of that fact? 🙂
More to come soon!