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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.
Carolyn King says
please send me these beautiful labels.
Thank you
Chris Scheuer says
Sure, Carolyn!
Lynne says
Labels, please!
Chris Scheuer says
Sure, Lynne!
Terry says
Have you ever made these with gluten free flour?
Chris Scheuer says
Hi Terry, yes, it works great!
Cecile Pelletier says
I will be making these Copycat Rosemary Pecan Raincoast Crackers: please send the free printable label? Thanks.
I love your site and the easy recipes.
Chris Scheuer says
Sure, Cecelie!
Judith says
Please send the labels for the Rosemary Pecan Crackers
Thank you
Chris Scheuer says
Sure, Judith!
Kathleen says
I made this with 100% whole wheat flour and omitted the sugar and maple syrup. Really, really good! Thanks!
Chris Scheuer says
Great! Thanks for letting us know, Kathleen!
Fiona Staindl says
I made these crackers and they were spectacularly popular. Am now planning to make more, and give them as gifts. I’d love the template for your labels please - it makes such a lovely finishing touch. Thanks for such a great recipe - can now make these gourmet crackers for our large family gatherings!!
Chris Scheuer says
That's great, Fiona! We will send the labels.
Rosemary says
I would love the Rosemary Raincoast Cracker labels. Can’t wait to make these! Thank you in advance for the labels!
Chris Scheuer says
Sure, Rosemary!
Wendi says
Great recipe! I’d love the labels, please and thank you!
Chris Scheuer says
Thanks, Wendi! Sending the labels your way.
Linda Michaluk says
any thoughts about subbing something like "cup 4 cup" gluten free flour? Would not have to be that particular brand, but a brand that is a "complete" gluten free substitute flour...
Chris Scheuer says
Hi Linda, yes I have made these with AP GF flour and they turned out great!
Bonny says
Another great recipe! Please send the labels. Thanks so much!
Chris Scheuer says
Sure, Bonny!
Bonnie says
Could you please send me the labels for these crackers?
Chris Scheuer says
Sending them your way, Bonnie!
Cat says
Hi Chris,
Can't wait to add this to my "Oh, this'll be delightful because it's one of Chris's recipes" repertoire. However, I like a more savory cracker and I feel the raisins or dried cranberries would sweeten it up. Can I just omit them or are they necessary for the recipe to turn out correctly? Thanks again for another fabulous recipe!
Chris Scheuer says
Haha! I love that!
Regarding your question, Cat. Yes, you could omit the raisins or cranberries without a problem.
Prencella Hamby says
I can't wait to try this. No Whole Foods anywhere near me so I've never had them! Sounds so good.
Please send the labels. I have some of the cute boxes.
Thank you!
Chris Scheuer says
Sure, Prencella!
Lynda says
Can’t wait to share these crackers with my daughters-in-law.Please send the labels as soon as you can!
Chris Scheuer says
Sending them your way, Lynda!
Lynn says
Oh my goodness!! Your recipes are amazing! Please send the labels, I want to impress my friends. Thank you so much for sharing your passion with all of us.
Lynn
Chris Scheuer says
Thanks, Lynn! Sending them your way.
Laurie Giddings says
Also, I thought I saw a link to the cute cardboard boxes you have the crackers packed in but I can't find it again. Thanks for your help!
Chris Scheuer says
Here you go- https://www.amazon.com/gp/product/B07BC8DPS9/ref=as_li_ss_tl?ie=UTF8&psc=1&linkCode=sl1&tag=thecafsucfar-20&linkId=6f827e23ef33ca0bfd06661566b747ec&language=en_US
Laurie Giddings says
I would love the label for the Rosemary Pecan Crackers! Thank you. I love your recipes!
Chris Scheuer says
Thanks, Laurie! Sending them your way.
Connie says
I have LOVED ALL of your recipes that I've tried! I'm so glad I found you! 🙂 Can you please send me the labels for the copycat Rosemary Pecan Crackers? I'm looking forward to making them! Thank you!!
Chris Scheuer says
That's great, Connie! Sending the labels your way.
DoLee Spurgeon says
My sister is a big fan of these crackers, so she will be so surprised when she finds out I made them. May I have the labels, please?
Chris Scheuer says
Sure, DoLee!
Shar says
Thanks for your recipes! Can you please send me the link for the gift labels.
Thanks!
Chris Scheuer says
Sure, Shar!
SueU says
Would love the labels. Need to figure out the ideal baking. My cranberries and nuts all on bottom Also overfilled my pans but so good ready to try again until like the ones I had at a party.
Chris Scheuer says
Hi Sue, the cranberries and nuts should be suspended throughout the loaves. Give it a good stir before you pour the batter into the pan.
Virginia says
These recipes sound so delicious! I'm going to start on Christmas gifts. I would love to have the labels for the Rosemary Pecan Crackers and the Pineapple Jalapeno Jelly. Thanks!
Chris Scheuer says
Sending them your way, Virginia!
Alice. says
I wold love to receive the labels for the Rosemary Pecan Crackers and the Pineapple Pepper Jelly. They will make perfect gifts to get started on. Sure do enjoy your recipes and ideas. Thank you.
Chris Scheuer says
I'm so glad, Alice! We will send the labels.
Marilyn Johnson says
These crackers have become my go-to recipe for snack foods. I've given lots of them to friends, who also love them. I've tried several variations. I use 1 cup of regular (all purpose) flour and 1 cup of almond flour. I throw in a handful of hazelnuts, cashews, or almonds for extra nuttiness and flavor. Sometimes I add a little bit more brown sugar and honey for a tad more sweetness and call them "crackies." I've learned the second bake at 310 degrees for 18 minutes per side makes the right crunchiness (I live where the humidity is very low.) I've also learned - do not put them in tupperware-type containers - they will lose their crispiness. I slice them when they are completely frozen - makes for a cleaner, thinner slice.
Chris Scheuer says
Thank you for sharing your results and adaptations, Marilyn!