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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.
Joan says
You’re right!, they don’t hang around long. Would love to have the labels.
Chris Scheuer says
Sure, Joan!
Patricia says
These crackers sound wonderful! Please send me the PDF for the labels.
Chris Scheuer says
Sure! They're on the way!
Lois says
Can't wait to try this recipe. Can I use gluten free flour for a gluten free version? Also please send me the labels, these will make a great gift.
Chris Scheuer says
Hi Lois, I think GF flour should work fine. Sending the labels off now.
Emily says
Delicious crackers! Would love to have the PDF labels. Thanks!
Chris Scheuer says
Thanks, Emily. So happy you enjoyed them. Sending the labels now.
M. says
Chirs, may I please have these labels, too? They are so very cute. Thank you for sharing.
Chris Scheuer says
Sure, M!
Mary says
Is it possible to use whole wheat or other flour such as almond or chickpea flour? Also, please kindly send the labels. I’m going to have so much fun with this recipe! Thank you Chris.
Chris Scheuer says
Hi Mary, yes, I think you could use WW flour in these crackers. I might start with a 50/50 proportion of WW to AP flours and go from there.
Jana says
I am enjoying your blog and recipes so much. Please send me the labels.
Chris Scheuer says
Sure, Jana!
Elaine Harbison says
Your recipes make me so hungry. My stomach is growling! Boy, do these ever look wonderful. And your suggestion about the goat cheese and pepper jelly sends it over the top. Please send me the PDF label.
Chris Scheuer says
Sure, Elaine!
Jane Paret says
Love these crackers! Please send the PDF label.
Jane Paret says
I love these crackers - they are excellent and a great gift idea. Made them when you first published the recipe several years ago. Please send me the PDF label.
Chris Scheuer says
Thanks, Jane! Sending the labels your way!
Sue says
Hi Chris, I love receiving your recipes and love your verses and notes at the bottom of each. A silly question - we don't like rosemary, so what could we substitute (or do we just leave it out)?
Thanks, Sue
Chris Scheuer says
Hi Sue, thanks so much for your kind words 💕
Regarding your question, thyme would also be delicious Or you could even use a dry Italian seasoning if you like those flavors.
Brigitte Estelle says
May i have the label please!
I wanna send these out as gifts!!!!
Chris Scheuer says
Sure, Brigitte!
Kathryn Gearheard says
I’m certain these are going to taste much better than the ones I’m buying at Trader Joe’s and will make something to different to gift at Christmas. Of course I would appreciate the pdf for the pretty labels. Merci!
Chris Scheuer says
Sure, Kathryn!
Martha Austin says
These crackers taste MUCH better than the kind I have been buying in boxes. I tried your suggestion on freezing 2 mini loaves for longer storage and then slicing and baking again when I needed them.
Please send me the labels for these crackers. Thank you.
Chris Scheuer says
Awesome! Thanks for letting us know, Martha! We will send the labels.
Becky McPherson says
These look wonderful—can’t wait to try the recipe! Would you please send the pdf for the labels?
Chris Scheuer says
Sure, Becky!
Liz says
Please send me the PDF labels for these crackers. Liz
Chris Scheuer says
Sure, Liz!
Joan Smith says
Hi Chris, would you please send me the all available pdf labels for your recipes. I absolutely love your recipes, in fact they have their own Pinterest folder. Thanks for all the work you put into your recipes.
Chris Scheuer says
Hi Joan, thanks so much for your kind words. We have a ton of labels so if you could leave a comment at the bottom of the post that you would like the labels for, we'll be happy to send them. That helps us keep organized!
Rose Carino says
I'd love the label for these crackers! Thanks!
Chris Scheuer says
Sure, Rose!
Sue L. says
Dear Chris,
I can’t wait to make these instead of buying them at Whole Foods! Please send the pdf for the Rosemary Pecan Crackers!
Chris Scheuer says
Sure, Sue!
Franka says
Hi can you can send me labels pdf
Thx
Franka
Pandaandtessa@gmail.com
Chris Scheuer says
Sure, Franka!
Cherryl says
These are so delicious! I’d love the labels please 🙂
Chris Scheuer says
Thanks, Cherryl! We will send the labels now.
Brandy says
Once finished crisping in the oven how do you store them to keep crisp? Also, how long will they store for?
Chris Scheuer says
Hi Brandy, I just store them in an airtight container. They'll keep well for several weeks. If it's quite humid they may lose some of their crispness but that can be easily restored by popping them back in the oven on a cookie sheet for 10-15 minutes at 300˚F.
Cathy says
Hi Chris. Just finished making these crackers and am so pleased! So easy and so delicious. Will be sharing them with neighbors tomorrow. Also, I live at 7700 feet in Colorado and did not make any adjustments except for baking a bit longer after flipping them. If you would be so kind to share the labels I am forever grateful!
Chris Scheuer says
Thanks so much for sharing your results, Cathy! I know others will find that helpful. We will send the labels now!
Andree Jackman says
Love Love Love these crackers. Please send PDF labels.
Thank you for all the great recipes
Chris Scheuer says
Thanks so much, Andree! Sending the labels now!