Food & Drink

Stock Your Pantry with Snacks Made in San Fran

Three new local treats

sf snacks we love!

You’re burnt out on $4 toast.

Take a break with three of our new favorite treats.

Try: Keep It Real grain-free low-glycemic cookies, granola, and nut bars
Why: A diabetes diagnosis inspired Katie Coleman to get creative in the kitchen. Her goal: tasty snacks that won’t spike her blood sugar. Coleman’s crackers, made with sesame, chia, and organic flax, are our latest addiction. Don’t miss her flourless peanut butter cookies (made with coconut palm sugar) and no-grain granola (perfect with almond-milk yogurt and fresh fruit).

Try: Wonderfully Raw Coco Roons, Brussel Bytes, and Snip Chips
Why: A type-2 diabetes diagnosis similarly prompted holistic healing center founder Sequoia Cheney to pursue an education in raw foods. After attending Mendocino’s Living Light Culinary Institute (and getting creative advice from her chef son, Eric), Cheney launched her line of Coco Roons (sweetened with maple syrup), Brussel Bytes (we’re hooked on the chili pumpkin seed crunch), and Snip Chips (gluten-free parsnip chips high in fiber, omega-3, and potassium).

Try: PDEQ tapioca cheese bread
Why: We’re obsessed with founder Flavia Flores’s two-bite cheese breads for their interesting texture alone (crusty on the outside, warm and spongy on the inside). Pair the popular Brazilian snacks with morning beverages (coffee, tea) for an instant breakfast or with a glass of wine for an evening wind-down. We’re also fans of the dessert versions: chocolate (dunk it in cocoa) and carrot raisin.

Photos: Meagan Romney / Courtesy of Keep It Real