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These one-bowl, no-mixer, copycat Raincoast Crackers taste just like the ones at the fancy markets, but they're easy and cost pennies to make!
If you haven't had the popular Raincoast Crisps from the gourmet markets, you're in for an amazing treat. Even better, if you're familiar with and love these delicious crackers, you'll flip when you find out how inexpensive and easy these Copycat Rosemary Pecan Raincoast Crackers are to make at home!
Have I enticed you? I hope so because I know you're going to want to have a stash of these shatteringly thin, super crunchy, Copycat Rosemary Pecan Raincoast Crackers on hand at all times. They're loaded with an abundance of healthy seeds as well as pecans, raisins and a generous portion of chopped, fresh rosemary.
Lots of ways to love these crackers!
If you're like me, one bite will send you into a lifelong love affair! These crackers are wonderful with soups and salads and pair nicely with cheese, pepper jelly, appetizer spreads and hummus. They also make a yummy snack with a swoosh of peanut or almond butter and a few apple slices. I like to nibble on a couple of them with a cheese stick as an energy booster before my morning walk.
Why not just buy them?
Why not just purchase these crackers? Well, I'm glad you asked, as there are several really good reasons. First of all, they're ridiculously expensive to buy. One six-ounce package (about 30 crackers) sells for $7.99 (Whole Foods) and even more expensive online. You would think that they're made of gold! The wonderful thing is that you can make several batches of these Copycat Rosemary Pecan Raincoast Crackers for $7.99. And each batch yields right around 9 dozen (108) crackers!
Another reason to make your own is they actually taste better than the "gourmet" market ones. I bought a package to compare the two versions. The homemade crackers actually have more flavor and I know exactly what's in them - another bonus!
One-bowl, no-mixer!
Check out the recipe below and stock up on pecans, raisins, sesame seeds, pumpkin seeds and flax seeds. The recipe is quite versatile. If you don't have or like pecans, walnuts, pistachios or almonds also work. No pumpkin seeds? Sub the same amount of sunflower seeds! You'll also need a container of buttermilk (or you can make your own, see below).
You won't need a mixer; just throw all the ingredients in a bowl, give everything a good stir and divide the batter between four small loaf pans. The little loaves are baked, cooled, then sliced thin and baked a second time to achieve that super crisp texture.
Make plenty, as they'll go as fast as you can blink your eyes. I took a big container of these crackers to my daughter's for a family get-together. I was sure there would be plenty left over for some other company she was having after we left. Nope, the whole batch was gobbled up (by young and old alike) almost before anyone could say Copycat Rosemary Pecan Raincoast Crackers!
We first published this recipe way back in 2011, the year I started the blog. The pictures weren't great and it was buried deep in The Café archives. Scott took some new pictures, we've spiffed up the post and I created these fun labels to use for gifting these delicious crackers. You can give them on their own in a little gift bag or pair these copycat Raincoast crackers with a log of goat cheese or a jar of pepper jelly for a gift just about anyone would enjoy.
If you'd like a free PDF of these labels that you can print up on your own computer, just let me know in the comment box below and we'll email the labels right to your inbox. All you have to do is click on the labels and it will bring up the PDF reader on your computer. Then simply go to the menu at the top, click on "File" and you will see the option to print the labels.
These Copycat Rosemary Pecan Raincoast Crackers are perfect for entertaining and gifting. There are a few other variations I created over the years you might enjoy as well; California Fig and Pistachio Crisps and Copycat Trader Joe's Pumpkin Cranberry Crisps. Bon Appétit!
Café Tips for making these Copycat Rosemary Pecan Raincoast Crackers
- You can make these Copycat Rosemary Pecan Raincoast Crackers in just about any size pan, but if you want your crisps to be just like the Raincoast Crisps, use small bread pans like these. I've had these pans for several years now and really like them; they're super well made and are also dishwasher-safe. Mine still look new even though I've used them many times.
The recipe for these crackers calls for pumpkin seeds (pepitas), sesame seeds and flax seeds. You can find most of these seeds at larger grocery stores. You can also buy them in bulk at health food stores and specialty markets like Whole Foods. I find them really cheap at a nearby Mediterranean grocery. Or you could sub an equal portion of this Super 7 Seed Mix.
- All of the seeds needed for this recipe will freeze well. I keep a stock in my freezer, so I always have the ingredients on hand for these delicious raincoast crackers.
- Like biscotti, these crackers require a double baking. The loaves are baked, cooled, popped in the freezer for a short stint, then thinly sliced and baked again for that shatteringly thin crispness.
- Freezing the loaves for 30-40 minutes makes it much easier to do the thin slicing that's needed for these crackers.
- The unsliced loaves freeze nicely. Sometimes I make four loaves, sliced two into crisps and freeze the remaining two. I can partially thaw the loaves and have an easy appetizer/snack in less than 30 minutes.
- No buttermilk? No problem! Easily make your own buttermilk substitute by combining 2 cups of milk with 2 tablespoons of fresh lemon juice or vinegar. Just give it a stir and let it sit at room temp for 5-10 minutes. When the mixture thickens a bit and you see a bit of curdling, it's all set to go.
- I like to use golden raisins in these crackers, but regular raisins or dried cranberries are also delicious!
- If you have a wire cooling rack that fits inside or over a sheet pan, you can do the final baking without having to flip the cracker. Just watch them carefully after about 15 minutes, as they will take a few minutes less to crisp up. I love these OXO sheet pans and the cooling rack that rests perfectly inside them. These would make a great gift for anyone who enjoys baking.
- If you find that the crackers aren't as crisp as you'd like, you might have sliced them a little thick. No problem though, just preheat your oven to 250˚F, pop the crackers back in the oven on a sheet pan and turn the oven off. Leave the crackers in the oven for 30 minutes and they'll be super crisp when they cool.
- I love these little treat boxes for gifting. They're not expensive and add such a nice touch. I put the crackers in a plastic or cellophane bag before I add them to these boxes so they stay nice and fresh!
These Copycat Rosemary Pecan Raincoast Crackers taste just like the ones at the gourmet markets and they're easy and inexpensive to make - one bowl, no mixer!
- 2 cups flour
- 2 teaspoons baking soda
- 1 teaspoon kosher salt
- 2 cups buttermilk
- ¼ cup brown sugar
- 2 tablespoons pure maple syrup or honey
- 1 cup raisins
- ½ cup pecans lightly chopped
- ½ cup pumpkin seeds pepitos
- ¼ cup sesame seeds
- ¼ cup flax seeds
- 2 tablespoons finely chopped fresh rosemary
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Preheat oven to 350 degrees F. Spray 4 small (6"x3") loaf pans with cooking spray or oil generously. Set aside. Line two sheet pans with parchment paper and set aside.
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In a large bowl, stir together the flour, baking soda and salt. Add the buttermilk, brown sugar and maple syrup (or honey) and stir a few strokes. Add the raisins, pecans, pumpkin seeds, sesame seeds, flax seeds and rosemary and stir just until blended.
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Pour the batter into the prepared loaf pans. Bake for 25-30 minutes until golden and springy to the touch. Allow loaves to cool in the pans for 10 minutes then remove and cool completely on a wire rack.
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Once cool, freeze for 30-40 minutes. This will make it easier to thinly slice the loaves.
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Preheat oven to 325˚F. Slice partially frozen loaves thinly (about ⅛-inch thick) and place the slices in a single layer on prepared sheet pans.
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Bake for 15 minutes, then flip them over and bake the slices for another 5-10 minutes or until crisp and golden. Cool completely and store in an airtight container.
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Makes about 6 dozen crisps.
Phyllis sadd says
I have made a these and we’re gobbled up vert quickly, so of course I am making them again. I would love the labels. Thank you
Chris Scheuer says
I'm so glad, Phyllis! We are happy to send the labels.
Amy G says
So excited to have found this recipe! Thanks a million! (And of course, like all, I'd love to have the adorable little labels, if possible.)
Chris Scheuer says
Of course, Amy!
Margaret says
I would like the PDF for the Rosemary pecan rainforest cracker
Chris Scheuer says
Sure, Margaret!
Sue whyte says
These sound delicious! Can’t wait to try them. Would love to get the labels for gifting! Thanks
Chris Scheuer says
Sure, Sue!
Lynn says
Plse send me the labels. Thank you!
Chris Scheuer says
Sure, Lynn!
Kelly Harmon says
I would love a copy of your cute little label when you get time. I am going to bake these today and can't wait to taste them! Thanks!
Chris Scheuer says
Sure, Kelly! Enjoy!
Kelly Harmon says
I am so sorry to be a bother but I cannot find your email with the label. Would you please be so kind as to send another link to me? Thanks so much!
~Kelly.
Chris Scheuer says
Sure!
Connie says
Cant wait to try these crackers. If you could send the labels I would really appreciate it.
Thanks so much
Connie
circle4connie@yahoo.com
Chris Scheuer says
Sure, Connie!
Gladys says
I would really appreciate the beautiful label if you have time. Thank you so much
ms.hedrick4657@gmail.com
Chris Scheuer says
Sure, Gladys!
Gayle says
I can’t wait to make these crackers. I would be most grateful for the label file, please.
Chris Scheuer says
Sure, Gayle!
Liz says
Can I use dried rosemary instead of fresh?
Chris Scheuer says
Yes!
Louise Woodworth says
I would appreciate the label file thanks
Chris Scheuer says
Sure, Louise!
Pat says
Thanks!! I can’t wait to make these! Please send labels.
Chris Scheuer says
Sure, Pat!
Jane says
Please send me the label pdf. Going to make these this weekend. Thanks!
Jane says
yes yes yes, please send me the label pdf. Can't wait to make these and share!
thanks so much
Chris Scheuer says
Sending them now, Jane!
Leonie schubert says
Hi would love the labels thank you
Chris Scheuer says
Sure, Leonie!
Patty says
Hi, I got the recipe from a friend who said they were fabulous, Can’t wait to make them
can you pls send me the labels, thankyou
Patty
Happy New Year
Chris Scheuer says
Sure, Patty! Happy New Year!
Ann Light says
Making for maybe the 5th time. I put them in a regular loaf pan and only fill about 1/3 way up. They make long narrow crackers. Everyone loves these. I am sending a bunch back to college with my daughter. Thanks for the recipe - so easy.
Chris Scheuer says
Awesome! Thanks so much for letting us know, Ann!
Nita O says
I would love to have the PDF file for your rain forest cracker labels. I am going to bake some for the new year. Thank you. Keep sharing your delicious dishes.
Chris Scheuer says
Sure, Nita!
Cindy Wingrove says
Thank you!!! I would love to print off these labels. I love all your recipes and I’m getting ready to make these raincrisp crackers and I’m so excited! The labels will be an added part of the gift.
Thank you again!
Wingrove4@frontier.com
Chris Scheuer says
Sure, Cindy! Enjoy!
Lynne says
It is time to bake! Please send labels.
Carolyn R says
Wonderfully delicious! Can I freeze before the second bake and defrost before I do the second bake What do you recommend? May I have the label pdf as well? Thank you so much for creating this recipe
Chris Scheuer says
Yes, you can but don't them thaw completely. Slice the crackers while the loaf is partially frozen.