I want to share a secret with you.
Have you ever purchased Raincoast Crisps from the store? The crackers that are thin and have a light crunch. They contain a nutty crunch and sweet taste due to the dried fruit – full of wholesome ingredients – so much so that you wonder if you can make them at home!
It turns out – you can! Once I got in on the secret, I just couldn’t keep my mouth shut: DIY Raincoast Crisps are super simple to make homemade! Plus this recipe allows you to make over 10 times the amount of crackers at a fraction of the cost!
These crackers are prepared similar to baking a banana loaf. You simply freeze the loaf, chop into thin slices, and bake to crisp perfection in the oven. Lastly, pairing these crackers with your favourite cheese, makes these crackers a fool proof appetizer.
Recipe originally sourced from Berry Nourished
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 2 tsp baking soda
- 1/2 tsp salt
- 2 cups buttermilk
- 1/4 cup brown sugar
- 1/4 cup honey
- 1 cup raisins or your favourite dried fruit
- 1/2 cup chopped pecans
- 1/2 cup roasted pumpkin seeds
- 1/4 cup sesame seeds
- 1/4 cup flax seed, ground
- 1/2 Tbsp dried rosemary
- Preheat oven to 350° F.
- Mix all-purpose and whole wheat flour, baking soda, and salt in a large bowl
- Stir in the buttermilk, brown sugar, and honey until mixed.
- Add in the raisins, chopped pecans, pumpkin seeds, sesame seeds, flax seeds, and rosemary and just stir until lightly mixed.
- Divide the batter evenly into two, 5”x 3,” greased loaf pans.
- Place in oven and bake for 40-45 minutes until golden brown.
- Let loaves cool, and wrap in tinfoil to store in freezer.
- Reset oven to 300° F
- Once a loaf is frozen, thinly slice the loaf to create crisps and place crisps in a single layer on a lined baking sheet.
- Cook in oven for 20 minutes, flipping halfway through.
- Remove from the oven, and let cool.
Recipe Tips & Tricks
- Keep a close eye on them when they are cooking, as depending on the variance in the cutting size, some may need to be removed sooner before they burn.
- I like to swap my raisins out for currants or chopped figs
- I LOVE to serve my raincoast-style crisps with brie, and figs or jam!
WRITTEN BY NANCY GAMMACK
UNIVERSITY OF ALBERTA DIETETICS SPECIALIZATION STUDENT