A Cornucopia of Tastes – No Cow and Back Roads Granola

Jun 23, 2021 by Chef David

By Chef David

Until recently, kosher was synonymous with limited choice.  I am pleasantly surprised when products offer a rainbow of selections, this is the case with No Cow and Back Roads Granola.  They understand that individuals have different preferences and provide options.

No Cow produces dairy-free, whey-free, high protein, low sugar vegan bars – and most importantly they are certified kosher by the OU. No Cow does not resemble your typical high-sugar energy bar, it presents as a softer, mailable bar, which is great for eliminating crumbs. The texture is unique, bendy, and a little chewy with a chalky aftertaste. The mouthfeel is different as well, a consistency which (from reading reviews) is normal for protein bars but was a new experience for me. Because of the low sugar, it is not overly sweet, which lets the underlying flavors shine – and there are so many flavors available including S’Mores; Cookies ‘N Cream, Birthday Cake, Chocolate Chip Cookie Dough, Peanut Butter Chocolate Chip, Chocolate Fudge Brownie, Sticky Cinnamon Roll, Chocolate Glazed Doughnut, Chunky Peanut Butter, Lemon Meringue Pie, Mint Cacao Chip, Blueberry Cobbler, Vanilla Caramel, Raspberry Truffle, Chocolate Coconut and Carrot Cake.

No Cow is a high-protein bar that is easy on the stomach. This is a typical complaint about traditional protein bars.  Each 2.12-ounce bar contains approximately 200 calories, 20 – 22 grams of plant-based protein, 160 – 220 mg of sodium, 16 grams of fiber, and just 1 gram of sugar. No Cow isn’t a dessert bar or for people with a sweet tooth. It is a high-energy protein bar, for those serious about exercise, just like founder Daniel ‘D’ Katz.

Daniel created No Cow at age 18 to address his inability to find low-sugar dairy-free protein bars. He began by experimenting in his mom’s kitchen. Daniel admits ‘it wasn’t that easy, and there were a lot of mistakes made in the process, like spelling “chocolate” wrong on the packaging.’ He is on a mission to make being healthy and fit easy choices, which don’t require sacrificing taste. Their marketing says it all ‘No Cow. No Bull. No Whey!’

Back Roads Granola – Vermont Wholesomeness

Back Roads Granola is packed with healthy wholesome flavors from Vermont and provides many selections including Coconut Ginger, Coconut Crunch, Maple Pecan, Maple Spice, Ancient Grains, Dark Chocolate Pecan, Gluten-free, Maple Cranberry, Just Oats, and Original. Some of the flavors are sweetened with Vermont honey or maple syrup (rich pure ingredients). They are parve, organic plant-based foods with a purpose, certified by Kof K. They are they are also vegan, organic, and gluten-free. They do not use sugar, salt, canola oil, or wheat, which makes Back Roads a healthier food choice.

One selection, Ancient Grains contains rolled oats, coconut chips, cashews, pumpkin seeds, almonds, sunflower seeds, high oleic sunflower oil, chia seeds, and puffed quinoa – and it was good. (Yes, I was surprised by the flavor, freshness, and consistency – it was actually fun to eat. Not a comment typically associated with granola, but the variety of sizes, shapes, flavors, and textures made me go back for seconds (or three times).  The Original contains rolled oats, Vermont maple syrup, raisins, coconut chips, almonds, cashews, sunflower seeds, pumpkin seeds, sesame seeds, and shredded coconut – it is a good, satisfying snack. Tasty but not too sweet.

Do what you know, and love what you do

We can learn a lot from the founders of Back Roads Granola, Virginia, and Peter.  After meeting at the University of Oklahoma, they moved to Vermont, where they raised two daughters on a farm and tried their hand with a series of businesses including timber frame, a maple syrup production, and a bed and breakfast.  Folks stayed at their ‘back roads’ Vermont getaway where they made granola for customers.

In response to customers’ requests to buy some, they embarked on a transformation. In 2011 they built a kitchen dedicated to baking granola, purchasing bags of oats, raisins, sesame seeds, and almonds from a distributor in New Hampshire.  When hurricane damage forced their B&B to close, they became a granola baking business, hiring their first employee. By 2012 they were producing retail-size packages, expanding in 2013 and coming of age in 2014 when Back Roads Granola debuted on the shelves at Whole Foods in Hadley Massachusetts. They have continued to expand to 39 more Whole Foods in New England in 2015.  I hope that their journey continues.

While there are many brands of granola available, it is refreshing to discover a company with a strong commitment to health that recognizes the importance of giving consumers choices.