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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.
Mary Parke says
Dear Chris,
I have loved all your recipes and just tried this one. One question, can you freeze the loaves until ready to use and how long should you thaw them out before slicing and baking?
Many thanks.
Chris Scheuer says
Hi Mary,
Thanks so much! You can definitely freeze the unbaked loaves. I just let them thaw enough so that I can thinly slice them. Enjoy!
Nancy L Hunt says
I made a batch of these lovely little crackers using fresh rosemary from my garden, and fell in love with them. I then made multiple batches to give as gifts for the holidays and they were a huge hit!
Chris Scheuer says
That's so awesome, Nancy. We love them too!
JoAnne says
Hi Chris, I have been making these little crisps with the zucchini we grew. The loaves can be frozen and sliced I a food processor. They can then be dehydrated instead of baked. This works excellently. Happy baking. JoAnne
Chris Scheuer says
That is so awesome, JoAnne! Thanks so much for sharing your techniques! How much zucchini do you use?
JoAnne says
I followed a standard zucchini recipe. It takes about 3 heaping cups shredded zucchini. I've also made them with pumpkin bread. Happy harvesting.🌾
Lewis says
Thanks so much for the recipe! If it is not asking to much, if anyone knows any method to make this with less carbs could you please post? I am not on a keto, but I am limiting carb intake. Any help would be greatly appreciated.
E Red says
I made them almost exactly according to the recipe (substituted half the raisins for dried cranberries) and they turned out fabulous. I made them in 3 small loaf pans, as I didn't have 4, and the size of the crackers is perfect. I think they are much better than store bought and easy to make. I'll definitely make these again!
Chris Scheuer says
Thanks so much for sharing your results!
NANCY says
WOW! What can I say.......these are the best crackers I have had! Perfect.......didn't change a thing in your recipe. Froze them overnight then sliced them with the electric meat slicer...perfect! Never will I buy them at TJ's again....easy peasy to mix, bake, slice and eat with cheese and wine! Will serve them to some friends at a cocktail party, I'm sure they will be a hit!
Thanks for a great recipe, Nancy
Chris Scheuer says
Thanks so, much, Nancy! Love the idea of using an electric knife. So smart!
Theresa Duke says
Crackers that stayed together were great but MOST of them turned to crumbs when I tried to flip them on the 2nd baking. How do i keep that from happening
Chris Scheuer says
Hi Theresa, hmmm, I'm not sure why that happened. I've never encountered that.
Heather says
This is my 3rd batch of making these wonderful crackers. I gave a couple of dozen as Christmas gifts and they all enjoyed them immensely. Thank yo so much Chris for the great recipe. Will be making them again and again!
Happy New Year!
Chris Scheuer says
Wow, you're a little cooking machine, Heather! So happy you have enjoyed these crackers. Think how much $ you have saved as well! I love that part 🙂
tadaima says
Thanks for this awesome recipe! I didn't have pistachios or dried figs at home so I decided to give these crisps a try first. They turned out great! I forgot to adapt the freezing time (I used bigger pans) so cutting the loaves were a bit tricky. I also had to bake them a bit longer to get a crispy result but they taste wonderful! One question though: Is there a reason why you shouldn't mix the dough thoroughly? I always worry about those lumps of flour.
Claire Van Allen says
Just baked these for a party I am having and again not disappointed in your recipes. I sliced some thin and some not too thin so will stick with thin next time (I simply baked the thicker ones a little longer). My other suggestion is that I used an electric knife, worked like a charm. I guess I will be trying the pistachio ones next.
Chris Scheuer says
Thanks, Claire, for leaving your review. I love the idea of using the electric knife, brilliant! I have one but never thought to use it on these crisps!
Laura | Tutti Dolci says
These crackers look so irresistible, love the mix of rosemary and pecans!
Elizabeth says
Oh my goodness Chris, Thank you from the bottom of mine and my husband's stomach /heart! We received a package in a wonderful Christmas nibbles basket and we looked at each other after eating several, and said "we have to find a way to make these!". Our Christmas wish came true, you! I am going to make and bake loads and loads of these to eat and freeze. Thank you, thank you, thank you....
Chris Scheuer says
That's exactly the way I felt when I discovered this cracker recipe, Elizabeth. So happy to help 🙂
Lynne says
We tried these and were just thrilled with the result. I will make them often now, especially for potlucks. Nice to know that when I try your recipes u won’t be disappointed. Not so with many of the food bloggers out there. Thank you.
Chris Scheuer says
Thanks so much Lynne!
Karen (Back Road Journal) says
Since no store in our area carries the original, I am certainly happy to have your copycat version. Thank you Chris.
sue | theviewfromgreatisland says
These are just perfect, Chris, we must have bought 10 boxes of them during the holidays, and now I'm realizing how much money I could have saved! Happy New Year!
Tricia @ Saving Room for Dessert says
I've never made these kind of crisps - they look so delicious. I love all the seeds and raisins - yum! Happy New Year Chris!
Susan says
We had the real Raincoast crackers on Christmas Day 😉 I've actually made the copycat ones before but mine didn't turn out well. Looking forward to trying your recipe, Chris, because I enjoy these crackers so much.
Liz says
I always cringe when I see the price of these ring up when I buy them in the market! I need to start making my own! Thanks for sharing this wonderful recipe again 🙂 Happy New Year, Chris!!!
Nona McCown says
I'm trying to go gluten-free. These crackers sound wonderful! Do you think they would work with a gluten-free flour, or combination of GF flours? Any suggestions?
Chris Scheuer says
I would just try your favorite all-purpose gluten-free flour Nona. Although I haven't tried it, I think it should work fine. These loaves are very adaptable.
Laurie says
These look absolutely wonderful and I plan to try the recipe. For the past several years I've made a slightly different version, which contains cranberries instead of raisins (I rehydrate them in hot cranberry juice or hot water for 15 mins., then drain well), sunflower seeds in place of sesame seeds and the flour is whole wheat. BTW, fresh rosemary is an absolute must, don't even think about using dried!) I have a baking pan the contains 8 loaf pan sections that are 2x4 inches which I bake them in. They are a Christmas favorite to "cleanse the palette" from all the super sweet goodies.
Chris Scheuer says
Hi Laurie,
Yes, cranberries are wonderful too! I love your version and agree with you about the rosemary!
Laura Clark says
These look great! I love the fig and pistachio crisps too. I am allergic to pecans and walnuts. Do you think almonds or pistchios would work instead of the pecans?
Chris Scheuer says
Hi Laura, pistachios or almonds would be wonderful! Pistachios look especially pretty in these crackers!
Julie Fleming says
Just finding a notification in my emails brightens my day! Viewing your posts, with your recipes, and lovely photos, makes me happy! Fresh, lively, always full of fresh herbs, spices, and wonderful ingredients, along with a beautiful presentation, tempts me, to try your recipes. I'm never disappointed, and always delighted.
Chris Scheuer says
Thank you, Julie - what a kind and thoughtful comment 🙂
Madonna says
Chris I can't wait to make these. I was at TJs and some older man (older than me) made me buy the fig crackers and port salut cheese. So good, but I bet these will be even better.
Chris Scheuer says
I think you'll love these Madona!
Monique says
Happy New Year!
They are gorgeous..I have tried and tried to make crisps and they are rubber instead of crisps.You are so talented!
Chris Scheuer says
Monique, you just haven't baked them long enough. If you cool them and they're not really crisp, just pop them back in the oven for a few minutes. Did you flip them during the second baking? One other thing, the wire rack trick (see in Café Tips) really works great to crisp them up.
Angie@Angie's Recipes says
Gorgeous crackers with so many quality ingredients! You are right..why bought them when you can make these at home?
Happy New Year, Chris!