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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.
anne bretland says
Can't wait to make these! Please send me the labels
Chris Scheuer says
Sure! I"ll email them now, Anne. Enjoy!
Gale Crudup says
Chris,
Cannot wait to make these crackers! I have bought these sparingly over the years because of the cost! Now I can make my own thanks to you!
Please send me the adorable labels! I will be giving these as gifts! 🥰
Thanks so much! You are among those I give thanks for!
Happy Thanksgiving!
Gale
Chris Scheuer says
Hi Gale, I'm totally with you. I used to buy these crackers super sparingly because of the price. Now I can serve them liberally! The labels are coming your way! Thanks for your kind words!
Marion Platts says
Hi Chris
These crackers look delicious. I will definitely be trying them, but substituting walnuts as we have so many in this area. Once we can start meeting up for an apéro again, I will be serving these for sure. Your Irish Shortbread Pumpkin Patch Cookies were enjoyed by all the grandchildren.
I would really appreciate the label PDF for these crackers. Thank you in advance
Marion
Chris Scheuer says
Hello Marion! These crackers will be deliciuos with walnuts! I'll get the labels off to you now!
Barbara Coulson says
Greetings from Cape Town. I love your recipes and have enjoyed many of them especially the bread one.
I would love to receive the lables.
thanks
Barbara
Chris Scheuer says
Thank you, Barbara! And greetings all the way back to Cape Town! Sending the labels now!
Susi says
Hello again from Germany,
would you be so kind to send the labels?
Thanks a lot!
Best wishes,
Susi
Chris Scheuer says
Guten Tag, Susi! I'll be happy to send the labels!
Holly says
What a wonderful gift idea especially with a jar of homemade red pepper jelly. Would love the labels as a finishing touch.
Thank you very much Holly
Chris Scheuer says
Hi Holly, you're right, these are fantastic with pepper jelly! The labels should be in your inbox shortly.
Esther says
These crackers are the best.
Made them a couple off times.
Would like to have the labels.
Chris Scheuer says
Thanks, Esther! I'll get them off to you now.
Brigida says
Hi Chris,
I was thinking of making these rainforest crackers tomorrow, would love the PDF labels they look so pretty. They would definetly be a great gift idea with a jar of one of your delicious jam, of which I have a freezer full. Nothing says love better than a gift from the kitchen.
PS Thank you for the Meyer Lemon marmalade labels.
Regards,
Brigida
Chris Scheuer says
Perfect timing, sending you the labels now, Brigida! 💕
Patti Good says
Chris, help! I do not have the 6” x 3” loaf pans. Is there any way I could bake them together in a 4.5”x12” loaf pan?
I love your ideas!
Patti
Chris Scheuer says
You could do that, although you would might want to cut the slices in half. The first baking time will also be longer. Another option that I have done in the past, is to bake the bread in round cake pans. Then I slice them thinly for long rectangular slices which also work out nicely.
Karen says
I would love these labels! So excited about all these gift giving possibilities... because of you!
Thank you!
Karen
Chris Scheuer says
Thanks, Karen! These crackers will make fun gifts!
Sara North says
I can't wait to make these for the holidays! Please send me the pdf for the labels. Thank you so much for all your delicious recipes.
Chris Scheuer says
You're welcome, Sara. Sending the labels now!
Kathleen Land says
These are delicious, as are all of your recipes.
I’d love to give these as gifts with the cute label attached.
May I please have the labels?
Thanks.
Chris Scheuer says
We'll be happy to send you the labels, Kathleen! They should be on the way shortly!
Kat says
Looking forward to making these. I think they will make the perfect gift!
I would love the label template, please, and thank you.
Chris Scheuer says
Sure! Sending them your way, Kat!
Maureen says
Could I please have the labels? I can't wait to make this
Chris Scheuer says
Sure! Sending them shortly, Maureen.
Chris Scheuer says
Yes, they should be in your email shortly, Maureen!
Janice says
I saved this recipe earlier this week and I would love the tags to give with gifts. By the way Raincoast Crackers originate in my home town Vancouver, B.C., Canada.
Chris Scheuer says
That's so cool, Janice! Now you can make your own!
Colleen says
I made these and they are wonderful. I keep some frozen so that I can slice and serve them fresh. Would you please send me the PDF for the label? Thanks. Love your blog and have made a number of recipes from it.
Chris Scheuer says
Sure, we'll get the labels off to you now, Colleen! I'm so happy you've enjoyed these crackers!
Alice says
Chris these look delicious! These will make the perfect gift for my Bible study girls 😊
Alice says
Chris I forgot to request the label pdf.
Chris Scheuer says
No problem!
Chris Scheuer says
That's great, Alice! Hope they enjoy them. The labels are on the way!
Hilda Graham says
Lovely recipe! Might I have a copy of the pdf tag for this recipe? Thank you so much making baking and gifting so attractive and easy. I love the format of your recipes.
Chris Scheuer says
Of course, we'll be happy to send the labels, Hilda! Thanks for your kind words!
Velia Garofalo says
I will definitely make these crackers. They look amazing!
I love how easy your recipes are. You inspire me to cook.
Please forward the Rosemary Pecan Crackers' PDF.
Thank you!
Chris Scheuer says
Thanks, Velia 🥰 We'll send you the PDF for the labels!
MJ Peters says
These look fabulous--I can't wait to try the recipe!
Labels, yes, please. Thank you so much.
Chris Scheuer says
You're welcome, MJ! We'll get the labels off to you now!
Nancy says
These are amazing!! Your recipes always make me look like a great cook! Thank you. I would love the labels. I plan on continuing letting folks think I'm the genius cook by giving these as gifts.
Chris Scheuer says
I love that, Nancy! That's my job! Sending the labels now!
Barbara Martens says
Just in time for the holidays - These crackers look divine and the labels are adorable.
You always know how to inspire your readers with such creative ideas and gift suggestions!
Please forward the PDF labels for these Rosemary Pecan Crackers -I have a folder dedicated to all your lovely labels.
Gratefully,
Barbara
Chris Scheuer says
Thanks, Barbara 💕 I'll be happy to send you the labels!
Chris Scheuer says
Thanks so much, Barbara! I hope you enjoy the crackers 💕
Annie says
Please send me the PDF file for the labels. Love your recipes and beautiful food-stylish photos!!
Claire Van Allen says
I thought I had seen these before but not the labels. I have tried the Fig pistachio and the pumpkin cranberry and all so very easy to make and delicious. Would love the labels.
Chris Scheuer says
I'm so happy you enjoyed the other cracker recipes, Claire! The labels will be in your email shortly!
Sue Mellado says
Would love the rosemary cracker labels.
I can’t wait to make these.
Every recipe that I have made of yours has been a total hit.
I have made the butternut squash quiche so often I’ve lost count. I have been cooking for a friend who had surgery and her #1 request is the quiche.
❤️
Chris Scheuer says
That is so awesome, Sue! I love it! Sending you the labels shortly!
Heather Macumber says
Plan to make these for gifts. The label will be a lovely touch. Thank you!
Chris Scheuer says
Great! Sending the labels now, Heather! ENJOY!