This post may contain affiliate links. For more information, see our privacy policy.
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
-
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.
-
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.
-
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.
-
Once cool, freeze for 30-40 minutes. This will make it easier to thinly slice the loaves.
-
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.
-
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.
-
Makes about 6 dozen crisps.
Agnes says
These are absolutely fabulous. I didn't have the correct sized tins so decided to buy some, which I did. Couldn't wait to make them and glad I did. It's such an easy recipe too. Would you be able to send me the link to enable me to print off the labels as I would like to make them to give as little gifts for our granddaughters to take to their teachers at Christmas.
Elle Prigge says
Would love to receive you labels please.
Will be gifting these this festive season.
Congratulations on a beautiful website.
Chris Scheuer says
Thanks so much, Elle! Sending the labels now. Enjoy!
Eleni Dellaportas says
I'm obsessed with these delicious crackers that will make a great addition to my charcuterie for Thanksgiving.
I would love to have the labels for gift giving.
Thanks for your wonderful recipes . Easch on e is better than the next.
Suzanne Sweet says
Good morning Chris,
Although I have only tried your Cream Scone recipe, which was fantastic, I look forward to trying many more! I so appreciate you sharing your faith, love of cooking, recipes and your husbands fantastic photos of all your beautiful foods! May God continue to bless you and your family.
I would love to get pdf's of all your labels. Is that possible? Also, can you specify what brand/size label to use ie) Avery #....
Thank you!
Chris Scheuer says
Thanks so much for your kind words, Suzanne! Just sent the labels for these crackers. We’re happy to send any of our labels that you want use but it’s best to request them in the comment section of that particular recipe as we have a lot of labels now.
Mary says
I'm making these this afternoon. I LOVE rosemary crackers, but these sound so good!
Please send me the lables. Thank you!
Chris Scheuer says
Hope you enjoy them, Mary. The labels have been sent!
Catalina says
Hi Chris, these will be perfect holiday gifts. May I please get the label? Thank you.
Chris Scheuer says
Sure, we'll send the labels now, Catalina!
Paula Spencer says
Just made these and they are delicious.
BUT, even after baking. Freezing, slicing , rebaking and then 30 min on 250, they still aren’t crisp.
Any thoughts on what I did/didn’t do?
Or suggestions for a remedy?
Chris Scheuer says
Hi Paula, put them back in the oven at 250˚F and then turn the oven off. Leave them in the oven till it's completely cool.
Audrey French-Seniuk says
Hi Chris. I plan to try making these on the weekend and if they turn out will be gifting some. Would be happy to receive the labels. Thanks
Chris Scheuer says
Sure, sending them now, Audrey!
Carolyn says
Hello Chris.Wow another great recipe. I'm having friends on Wednesday and I have made these crackers and I am presenting them as you have on your board, very impressive indeed. I'm going to freeze them for a couple of days as I don't want them going stale. I'm serving some cheese, bacon and onion pinwheels, your board, club sammies, asparagus and smoked salmon rolls cut on the diagonal as they look lovely and you stand them up and a lemon curd sponge all homemade of course and they will take a 'goodie bag' home with your rosemary shortbread with your labels so thanks Chris for sharing your lovely recipes you are truly a blessing to us all
Carolyn
Chris Scheuer says
Thank you so much, Carolyn! I wish I was going to be at your party, it sounds wonderful! 💕
Jacki says
Thank you for yet another great recipe and gift idea. I would love to receive the labels please. Thank you.
Chris Scheuer says
You're welcome, Jacki! We just sent you the labels. Hope you enjoy this recipe!
Debra C York says
First try on these today. I'm a little disappointed in the results and I'm sure that is all on me. Not having raisins, I used dried cranberries as suggested, I think they were too large. If I try this recipe again I will either use raisins or chop the dried cranberries. Also, struggled getting a thin slice on these even after freezing the loaves for over an hour, but again I'm wondering if that is due to the size of the dried cranberries or even if after an hour, the loaf wasn't frozen enough? Is there a technique for getting a thin slice other than the freezing the loaf? I think I will try using my air fryer tray of my toaster oven on the next loaf. Perhaps less time will keep the cranberries from over baking. Surprisingly, I liked the rosemary in the crackers as I'm not normally a rosemary fan. First time struggling with any recipe from this site, considering how many I've loved - one is not bad.
Chris Scheuer says
Hi Debra, I'm sorry you had some difficulty with these crackers. I hate wasting good ingredients.
I don't think it was a problem with the size of the cranberries as I've even used figs (which are much larger) with good results. I suspect that you need a sharper knife. I use a very sharp serrated bread knife. I can see how it could be difficult to cut thin slices if the knife is even a little bit dull. Try it again with a sharp serrated knife and I think you'll have success!
Carolyn Orchard says
What a wonderful recipe. Please send the labels so I can gift these.
Chris Scheuer says
Sure! They're coming your way, Carolyn!
Carol Nachtigall says
I just made these and it is hard to stop eating them! Please send me the labels. Thank you, Carol
Su Phillips says
This recipe is indeed amazing!
Please send me the labels🥰
Chris Scheuer says
Thanks, Su! Just sent them!
Rondi says
These are ridiculously delicious and I will be making them again and again. I added some sunflower seeds along with the pumpkin and substituted thyme, which I prefer to rosemary. They are soooo good!!!
Please send me the pdf label as I will be gifting some to deserving family so they can enjoy them too.
Chris Scheuer says
Thanks, Rondi, for sharing your results. Sounds like you love them as much as we do! The labels should be in your email.
Loretta Piazza says
I would really like to make these crackers. They look delicious and they would make a nice alternative to cookies.
I would appreciate receiving the labels to use as a finishing touch in presenting them as a gift.
Chris Scheuer says
Hi Loretta, these will make great gifts! Just sent the labels!
Kimmykat says
Hi
I usually don’t post before I make a recipe but I was wondering if you could clarify a couple of things for me. In the Rosemary crips do you use untasted sesame seeds or toasted and raw or toasted pumpkin seeds? Thank you
Kimmykat
Chris Scheuer says
Hi Kimmykat, I use regular untoasted sesame seeds and have used both raw and toasted shelled pumpkin seeds. It's just important that they're shelled (pepitas) and not the big whitish colored unshelled pumpkin seeds.
Pat says
I will certainly be trying these. I would love the label file, please. Thank you so much for your recipes. I just love them!!
Chris Scheuer says
Thanks, Pat! The labels should be in your email!
Nancy says
Thank you for the great recipe’!! I will be making these this weekend.
I would love the labels please😊
Thank you!
Chris Scheuer says
Hope you enjoy the crackers, Nancy! I'll email the labels now.
Susan Freeman says
Thanks so much for the cute pdf labels, Chris. I made my first batch of these delicious crackers today. I proceeded to cut out my labels while the little loaves were baking and when I read “Rosemary “ Pecan Crackers on the labels, I realized I had left my neat little pile of chopped rosemary on my cutting board. Ugh! Sooo, I sprinkled the chopped rosemary on the tops of each slice when the loaves were cooled and frozen. There’s a hint of rosemary in the final cracker.😁. Next time, I’ll be more careful. These crackers are AMAZING! Your Spinach Cilantro Rice recipe has always been my favorite on this site. I think it now has some serious competition. I plan on trying the other two cracker recipes you mentioned too. In those recipes you mention using flax meal instead of flax seed. I did use the actual flax seed in this recipe, but do you think flax meal would be better?
Chris Scheuer says
Haha! I thought I was the only one that did stuff like that. I'm so happy you enjoyed them despite the omission! Thanks for sharing your results, Susan! 💕
Mair says
May I receive labels for Pecan Raincoast Crackers
Thank you
Chris Scheuer says
Sure! Sending them now, Mair!
Malcolm says
Got all the ingredients from one health food shop....great.
Linnea Macé says
Hello Chris!
Thanks for publishing this recipe! I have now found what I'm going to make for all my homemade Christmas presents! 🙂
I would love to get the PDF of the pretty labels that you're sharing with us. Where can I find the little boxes to put the
crisps in?
I saw this recipe today and right after school I made a beeline to the health food store and found all the seeds I will need.
These will be made over the weekend so I'll post later how they came out. I hope they turn out as pretty as yours did in the
photos!
Thanks again to Cafe Farine and Sucre! You guys are just great!
Best-
Linnea Macé
Chris Scheuer says
Hi, Linnea, sounds like you're all set to go! I'll send you the labels now.
Regarding your question about the boxes, there is a link up above in the post for the boxes on Amazon. They're nice and sturdy and quite reasonably priced for 24!
Chris Scheuer says
Awesome! Enjoy, Malcolm!
Betty Mason says
Please forward me the PDF labels
Chris Scheuer says
Sure! They should be in your email, Betty!
Yvonne Farraway says
Hi Chris, I am looking forward to making these! Could you send me the labels? Thanks.
Chris Scheuer says
Sure! They're on the way!
Jackie Pappas says
Can't wait to try these! Please send me the labels for gifting.
Chris Scheuer says
Just sent them, Jacki! Enjoy!