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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 9 dozen crisps.
Pat says
Please send your lovely labels. many thanks
Lindsay @ The Café Sucre Farine says
Sure, Pat!
Linna Merth says
Going to try these...sound yummy...first time making crackers but love anything crispy with nuts and fruit...please send labels
Lindsay @ The Café Sucre Farine says
Sending them your way, Linna!
Linds says
I would like to have the labels and to know where you bought the cute boxes. Thanks.
Lindsay @ The Café Sucre Farine says
Sure, Linds! Here's the link to the boxes- 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
Linda says
Please send the labels for the crisps! Thanks!
Lindsay @ The Café Sucre Farine says
Sure, Linda!
Summer Day M Hannah says
Labels please! Thank you soooo much!
Lindsay @ The Café Sucre Farine says
Sure, Summer!
Patty says
Have everything but the pumpkin seeds, oh yo the atore!
Could u send the labels please?
Made ar least 4 of your jams this summer, delish
Lindsay @ The Café Sucre Farine says
Sure, Patty!
Kathe says
All of your recipes have turned out great for my family! Looking forward to making these for our Christmas neighbor gifts. Would love to have your printable labels for the Raincoast Crackers.
Lindsay @ The Café Sucre Farine says
That's great, Kathe! We will send the labels.
Donna says
These sound amazing! Could you send labels please?
Lindsay @ The Café Sucre Farine says
Sure, Donna!
Lindsay @ The Café Sucre Farine says
Sending them your way, Donna!
Libby says
Please and thank you please send labels for Rosemary Pecan Raincoast Crackers!
Lindsay @ The Café Sucre Farine says
Sending them your way, Libby!
Mary says
Amazing!! Labels Please. Thanks!!
Lindsay @ The Café Sucre Farine says
Sure, Mary!
Lynne Foster says
These crackers make the best personal and and church bazaar gifts along with cheese and your amazing sweet and spicy tomato jam! Labels, please!
Lindsay @ The Café Sucre Farine says
Sending them your way, Lynne!
Lynne Foster says
pls. resend ... did not receive. thanks, lynne
Lindsay @ The Café Sucre Farine says
I'll send them again, Lynne. Also check your spam folder just in case 🙂
Tammy Huebner Langford says
I would love these labels please to go with the crackers as gifts! Can’t wait to try them!
Lindsay @ The Café Sucre Farine says
Just sent them, Tammy!
Kelly Bales says
Should the nuts be toasted or raw?
Lindsay @ The Café Sucre Farine says
Hi Kelly, we have used both raw and roasated. It doesn't seem to make too much difference as the crackers are baked twice.
Susan says
Hi Chris, I love your blog!! Thank you for all the great recipes and beautiful photos. I don't have thyme on hand right now, but wondering if I could sub with herbes de provence? And how much of that dried spice mix should I use if that works?
Chris Scheuer says
Hi Susan, thanks for your kind words. Herbes de Provence will work fine!
Susan says
Thanks for your response Chris! Excited to try making this recipe for someone. I forgot to ask earlier - could you please send me the beautiful labels so I can gift it? Thank you!!
Lindsay @ The Café Sucre Farine says
Sure, Susan!
Susan says
Thank you!! I just made these today and they are AMAZING - everyone enjoyed them and said they tasted so much better than store-bought.
Lindsay @ The Café Sucre Farine says
Awesome! Thanks for your review, Susan!
Karen says
5 star recipe! Have made these several times and they never last long! The family gobbles them up
Would love the labels to add when making them as Christmas gifts. Thanks!
Lindsay @ The Café Sucre Farine says
Awesome! Thanks for your review, Karen! We will send the labels.
Pamela Seay says
Yummy! These are so delicious. Thanks for sharing this recipe. I'd love the label pdf. Please and thank you.
Pam
Lindsay @ The Café Sucre Farine says
Thanks, Pam! We will send the labels your way.
Susan Ostafichuk says
Could you please send me the labels. I can’t wait ro make these for my friends.
Lindsay @ The Café Sucre Farine says
Sure, Susan!
Gerene Bourque says
Love the recipe. Can you send me the label please. Thanks
Lindsay @ The Café Sucre Farine says
Sure, Gerene!
Kay says
I suggest doing the second baking at a lower temperature if using a dark baking sheet. The raisins in mine burned at 325°, but they weren't crisp when I checked them after flipping before the five minutes was up.
I have two loaves left that I kept in the freezer, and next time I'm going to try 300° for the suggested time, then turn off the oven and leave them in there to dry out.
Lindsay @ The Café Sucre Farine says
Thanks for your review, Kay.
Perri says
Yes please, would love the have the labels.
I have loved absolutely every recipes I have made.
THANK YOU!!
Lindsay @ The Café Sucre Farine says
So happy to hear that, Perri! Sending the labels your way.
Judy Whitford says
I would like to receive the labels for the Rosemary Pecan Crackers. I will include these with my homemade Christmas gifts this year.
Chris Scheuer says
That will be awesome! Sending them now, Judy!
Mary Kay says
I would love to have the labels. Thank you
Lindsay @ The Café Sucre Farine says
Sure, Mary Kay!
Barbaqra Laing says
Perfect recipe. Would love to receive the labels please.
Lindsay @ The Café Sucre Farine says
Sending them your way!
Connie Golbitz says
Another fabulous recipe for myself and gifts.
May I please have the free labels?
Thanks
Lindsay @ The Café Sucre Farine says
Sure, Connie!
Annie Bailey says
Please send your darling label for Rosemary Pecan Crackers. Many thanks!
Annie Bailey
annie@anniedavid.org
Lindsay @ The Café Sucre Farine says
Sure, Annie!
Connie says
Would love these beautiful labels pls
Thank you
Lindsay @ The Café Sucre Farine says
Sure, Connie!
Julie says
I am curious how your attempt went at making these with GF flour. I tried and mid loaf cutting they crumbled on me. Did you have this problem? They taste great but look awful...
Chris Scheuer says
Hi Julie, I did make these for my niece with cup-to-cup GF flour and they came out great. I didn't have problems with crumbling. Maybe adding a little more buttermilk would help???
Sharon Rutherford says
This recipe is always a hit, whether served here or gifted! I’d love the labels!
Lindsay @ The Café Sucre Farine says
So glad to hear that, Sharon! We will send the labels.