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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.
Natalie M Faris says
Will be making these crackers for the holidays. Please send the PDF labels.
Thank you
Chris Scheuer says
Sure, they're on the way, Natalie!
maryann mills says
I am looking forward to making these for Christmas presents and would very much enjoy having the pdf file for the labels. Thanks ever so much.
Chris Scheuer says
Sure, we'll send the labels now, Maryann. They will make great Christmas gifts!
Phyllis says
Terrific recipe. I've made these crackers many times and had great success. Would love the labels, please. Great Christmas gift idea.
Chris Scheuer says
Thanks, Phyllis! So happy you enjoyed them! The labels are on the way!
Southerner Forever says
Chris, the labels are just in time for gift giving preparations! I'd love to have them and look forward to trying this recipe. Kathryn
Chris Scheuer says
Hope you enjoy this recipe, Kathryn! I'll be happy to send you the labels.
Christine says
Perfect gift for the upcoming holiday. Everyone needs a little something special this year.
Please send label pdf..
HAPPY HOLIDAYS!!
Chris Scheuer says
So true, Christine! Sending the labels to you now!
Pauly Heller says
Thanks so much for this recipe (and all the others of yours I've collected over the years). I'm especially grateful for your tip in this recipe about partially freezing the loaves before slicing. I make biscotti every year and am always dismayed by how they tend to crumble during slicing before the second baking. AND the cooling rack tip is brilliant! I'll have to try that one too, for sure! Flipping them over during the toasting process is another hazard since I like to give them as gifts. Of course, broken ones are still great for dipping in my coffee, so I keep those for myself.
Chris Scheuer says
You're welcome, Pauly! I'm so happy you can transfer the tips from this recipe to the biscotti!
Joanne Samela says
I would like to get the PDF of the labels if possible.
Thank you.
Joanne
Chris Scheuer says
Sure, I'll get them off to you now, Joanne!
Agnes says
Hi, I haven’t made these yet but, as I have a fresh pumpkin on hand, I was wondering if I could use the seeds from that, and if so, do they have to be dried first?
Chris Scheuer says
Hi Agnes, you could definitely use those pumpkin seeds but they are much larger than pepitas which are shelled pumpkin seeds. If you do use them, yes, they should be dry.
Richard Livingston says
I enjoy baking but I am cutting back on sugar. I found this recipe and made it exactly as written. What a treasure. They are so delicious and I look forward to making more loaves to keep in the freezer. What a wonderful recipe. Thank you so much. I can't wait to try more of your recipes.
Chris Scheuer says
Your welcome, Richard! Thank you for taking the time to share your review!
Karen says
Has anyone tried substituting almond milk for buttermilk? I'd like to make it dairy free but haven't tried yet. I love the recipe!
Chris Scheuer says
Hi Karen, I haven't subbed almond milk for the buttermilk but this recipe is so versatile and forgiving, I think it would work just fine.
liz pedroza says
I had last two cups of milk ready to pour, turn for a sec and my teen used it for his cereal. In a pinch, I grabbed a 16oz a 16oz yogurt in substitution for milk. It worked beautifully!!!
Chris Scheuer says
That's awesome Liz! This recipe is super versatile.
liz pedroza says
Can I double this recipe?
Chris Scheuer says
Hi Liz, you can definitely double this recipe!
emily says
can I substitute ground flax for flax seeds?
Chris Scheuer says
Definitely!
Carol Manning says
Chris, Another amazing recipe... Thanks!
I substituted dried cranberries and dried cherries for the raisins as I'm not a big fan of raisins. Two sets of guests loved them and asked for the recipe.
Chris Scheuer says
Thanks, Carol! I know your adaptations are delicious!
Michelle says
These are amazing! I tried with figs instead of raisins, as well as dates instead of raisins, just because I didn't have raisins in my pantry at the time, and they both totally work! Two questions: 1) How do you store the finished crackers to ensure they don't get stale quickly? I found, even though I put them in an airtight container, I had to re-bake them the next day for them to stay crispy. And 2) If I freeze loaves for next time, how long do you recommend defrosting before slicing and baking? Thank you!!
Chris Scheuer says
Hi Michelle, I love your adaptations. These crackers really are versatile!
Regarding your questions:
1. You can bake them just a bit longer to make them crisper. Sometimes I remove them from the oven when they're done, allow the oven to cool a little and then put them back in and let them dry out until the oven is completely cool.
2. Only thaw the loaves enough to be able to cut. Sometimes I slice the ends first as they thaw quicker, then wait a little longer and slice the rest of the loaves.
Lisa Maier says
Hello, I was wondering if a cassava or almond flour might work also, if trying to go gluten free?
Chris Scheuer says
Hi Lisa, I haven't tried these crackers with GF flour but other readers have reported good success with this. I bet almond flour would be delicious!
betty says
if i leave out the flax seeds, will it affect the texture or make a real difference? Im not a fan of flax seeds
Chris Scheuer says
You could replace the flax with another type of seed or nut and it will be great!
Donna says
Hello, I am wondering if you might have a suggestion for a pecan substitute, I am allergic to them. My husband loves the store bought variety and I am sure that once he has one of these there will be no turning back!!!
Chris Scheuer says
Hi Donna, walnuts would be wonderful if he can eat those. And if you want to break the bank a bit, pine nuts would also be great!
Elena says
These were incredible, I regret only making a half batch! Looking forward to playing with the seeds and spices. Thanks
Chris Scheuer says
You're welcome, Elena! I'm so happy you enjoyed these crackers!
Chris Scheuer says
Thanks so much, Elena! Yes, it's fun to use different seeds, nuts, etc!
Emily says
Do you have a gluten free flour you could recommend? Buckwheat, teff, etc. thanks!
Chris Scheuer says
Hi Emily, I think King Arthur GF flour is all around a great product.
Tracy Wilson says
Love, love, love these crackers. I have made this recipe at least 5 times. Super easy. The only variation I like is craisins instead of raisins, but that is personal preference. I turn the loaf upside down and slice with an electric knife. These are better than the original and I always have a loaf in the freezer, ready to slice and bake. Thank you.
Chris Scheuer says
Thanks so much, Tracy! I'm so happy you have enjoyed this recipe. I appreciate you taking the time to leave a comment!
Karen says
Thank you these are great! BTW, I found that I can cut them thinner without falling apart if I do when completely frozen
Chris Scheuer says
Thanks, Karen, for sharing your results and for the tip!
Hilary newton says
Just delicious Next time I am going to use a slicer to keep them same size
Also I made a chicken dish that had mango and several other ingredients with a delicious honey poppyseed dressing and I can not find it It was spectacular
Chris Scheuer says
Thanks, Hilary! Great idea to use a slicer.
I'm wondering if this is the recipe you're thinking of: https://thecafesucrefarine.com/asian-poppy-seed-chicken-salad/
Linda says
Is there any reason I could not substitute spelt flour?
Linda
Chris Scheuer says
Hi Linda, I think that should work fine.
Sandy says
Hi Chris, just LOVE this recipe! I will be giving them as gifts - could you please let me know if they can be stored in bags for a few weeks or do they need to be kept in the fridge?
thanks!
Chris Scheuer says
Hi Sandy, they don't need to be refrigerated but I would put the bags in an airtight container to keep them nice and fresh. Or just keep the crackers in an airtight container and bag them up right before you give them. If you ever find these crackers lose their freshness, just pop them in the oven for about 5 minutes at 325 and they'll be just like new!