Mock "Raincoast Crisps"
Updated: May 30, 2021
These flavorful crackers are the perfect combination of sweet and savory. Similar to making biscotti, they are baked twice – first in a loaf pan, similar to making quick bread – then sliced very thin into "crackers" before returning to the oven for a second time. This gives them their perfect, signature crunch.
They are very customizable. Experiment with your favorite flavor combinations like fresh rosemary, raisin, and roasted pecans; dried cranberry, chopped hazelnuts, and fresh thyme; or dried fig and walnuts.
The unique flavor combinations make them the perfect addition to any charcuterie board or holiday gift basket.
Recipe adapted from epicurious.
These are probably my favorite crackers. I first discovered them at a wine shop near my office. They are perfect with cheese. The two of them were just destined to be together.
I started experimenting with recipes for these crackers for two reasons. Number 1: Mine are gluten-free – the ones in the wine shop are not. I am delighted to say that this recipe does a perfect one-to-one swap for all-purpose flour to gluten-free flour. Number 2: Cost. One small package (about 12 to 15 crackers) costs roughly $7. This recipe makes approximately 70 crackers (depending on thickness) for roughly the same price.
Now, don’t be intimidated at the thought of making crackers. It is easy. The hardest part is deciding what kind you want to make! The rosemary, raisin, and pecan are probably my favorite flavor combination, followed by the cranberry and hazelnut at a close second. They are all so delicious. There are no wrong choices here.
To get started you'll need to grease two 8x4 loaf pans. I spray them with non-stick cooking spray. Next, measure out the fruit and seeds, then chop the nuts and herbs you are using and set aside. If I am using raisins, I like to plump them by placing them in a small bowl with just enough boiling water to cover for about 10 minutes. Be sure to drain them well before adding them to the recipe. Next, in a large bowl, stir together the dry ingredients: flour, baking soda, and salt. Make a well in the center, then add the wet ingredients: buttermilk, brown sugar, and honey; stir until combined. Do not overmix. Add the pumpkin seeds, sesame seeds, and flaxseed. Add your fruit, seeds, and nuts. Then, add the fresh herbs. Stir just until combined. Pour the batter into the prepared loaf pans. Bake at 350 degrees for about 35 minutes, until golden and springy to the touch. Remove from the pans and cool on a wire rack. Once loaves have cooled, wrap them with plastic wrap and put them in the freezer for at least several hours. This will make it easier to slice the crackers thin. Alternatively, you can wrap them and place them in the fridge overnight.
When ready to bake, remove the loaves from the fridge or freezer. Slice them as thin as you can and place the slices in a single layer on an ungreased cookie sheet. I find an electric meat slicer comes in handy for this step. It is the perfect way to ensure the slices are all the same thickness (about 1/8 inch thick). If you do not have a meat slicer, carefully slice them using a sharp knife. Preheat the oven to 300 degrees. Bake for about 15 minutes. Remove from oven, flip the crackers over, and bake for another 10 minutes, until crisp and deep golden brown. Be sure to watch them carefully so they do not burn. Remove to a cooling rack to cool and crisp up.
These crackers are the perfect addition to any grazing board on cheese and wine night, on their own as a light and crispy snack, or with a smear of cream cheese and steaming hot cup of coffee or tea as a midmorning pick-me-up.
Now, as tempting as it is, try not to eat them all up in one day!
This recipe makes about 6-7 dozen crackers.
You can bake half of the crackers now, and store the other loaf in the freezer to bake at another time. Simply wrap the loaf with plastic wrap and then wrap tightly with heavy-duty aluminum foil. Freeze for up to 3 months. Defrost in the fridge overnight, and then slice into crackers and bake as directed above.
Let's get cooking!
2 cups all-purpose flour (I used Bob's Red Mill Gluten Free 1 to 1 Baking Flour)
2 teaspoon baking soda
1/2 teaspoon salt (or to taste)
2 cups buttermilk (for dairy-free, I use 2 cups of almond milk, with 2 teaspoons of milk removed, then add 2 teaspoons of lemon juice or vinegar)
1/4 cup brown sugar
1/4 cup honey
1/2 cup roasted pumpkin seeds
1/4 cup sesame seeds
1/4 cup flax seed, ground or flaxseed meal
For Rosemary Raisin Pecan Crisps
1 cup raisins
1/2 cup chopped pecans (roasted, if you like)
1 tablespoon chopped fresh rosemary
For Cranberry Hazelnut Crisps
1 cup dried cranberries
1/2 cup chopped hazelnuts (roasted, if you like)
1 teaspoon fresh, chopped thyme
For Fig and Walnut
1 cup dried figs, roughly chopped
1/2 cup chopped walnuts (roasted, if you like)
2 teaspoons chopped fresh thyme
How to make
Please be sure to visit epicurious for the source recipe and instructions.
Preheat oven to 350 degrees.
Grease two 8x4 loaf pans or spray them with non-stick cooking spray.
Measure out the fruit and seeds
Chop the nuts and herbs and set aside.
In a large bowl, stir together the flour, baking soda, and salt.
Make a well in the center, then add the buttermilk, brown sugar, and honey
Stir until combined; do not overmix.
Add the pumpkin seeds, sesame seeds, and flaxseed.
Add your fruit, seeds, and nuts.
Add the fresh herbs.
Stir just until combined.
Pour the batter into the prepared loaf pans.
Bake for about 35 minutes, until golden and springy to the touch.
Remove from the pans and cool on a wire rack.
Once loaves have cooled, wrap them with plastic wrap and put them in the freezer for at least several hours.
Alternatively, you can wrap them and place them in the fridge overnight.
When ready to bake:
Preheat the oven to 300 degrees.
Remove the loaves from the fridge or freezer.
Slice the loaves as thin as you can and place the slices in a single layer on an ungreased cookie sheet.
Bake for about 15 minutes.
Remove from oven, flip the crackers over, and bake for another 10 minutes, until crisp and deep golden.
Remove to a cooling rack to cool and crisp up.
Please scroll to the bottom to share your comments and feedback.