Show HN: Raize – No-Added-Sugar, Low-Carb, Gluten-Free Bakery
I just launched a specialty online bakery creating no-sugar-added, low-carb, gluten-free cookies and cookie sandwiches called RAIZE (eatraize.com).
Instead of sugar, we use a blend of natural sweeteners including stevia, monk fruit, and erythritol. Instead of grains, we use almond, hazelnut, and coconut flours.
Why? The key to long-term metabolic health (including fat loss, reducing energy spikes/crashes, lowering inflammation, and more) is to avoid blood sugar spikes (see the company Levels Health for more info on this). This means eating less sugar and fewer refined, high glycemic carbohydrates like traditional flour.
Prior to RAIZE, the "better-for-you" dessert alternatives consistently left me dissatisfied, and there was no good fresh bakery option. So, I partnered with a classically-trained pastry chef who formerly led the baking program at one of the top culinary schools to develop our recipes and launch RAIZE.
If you're looking to still enjoy dessert while eating less sugar and fewer refined carbs, check us out at eatraize.com. We deliver nationwide.
Let me know if you have any feedback or questions!
Although I'm curious, as almond flour is one of the primary ingredients, what is the fatty acid profile of the final product? I'm particularly interested in the ratio of omega 3 to omega 6.
I've personally begun to avoid almonds besides as an extremely minor topping to dishes due to the massive amount of omega 6
https://en.m.wikipedia.org/wiki/Fatty_acid_ratio_in_food
In a given cookie, you could expect to get ~340mg of Omega 6 fats from the almonds, so in my view, nothing to be concerned about when supplementing with Omega 3 (which I always think is the way to go since it's very difficult to get the optimal range of Omega 6-Omega 3 fats from diet alone, unless you're snacking on wild-caught fish all day).
But in general, I think cutting the carbs by going from regular flour to almond flour is the big win, and then optimizing Omega 6-Omega 3 intake ratio is further down the line of steps to take in your nutrition plan (I think about it too, but just saying for the average person I'd just be focusing more on encouraging less consumption of refined carbs)
Unfortunately, these aren't dairy-free either.
Ah well.