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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.
Rheena says
So yum! I didn't follow the recipe exact as I didn't have pumpkin or sesame seeds and neither did I have rosemary..yet it turned out amazing.
Thanks Chris for a lovely recipe..I feel so accomplished...heheh making my own crackers! lol
Lisa says
I'd like to make a batch of these for my parents, who are both diabetic. Is the nutritional information for one cracker? I can let them know so they can decide how many to eat at a time. 🙂 Thanks!
Chris Scheuer says
Hi Lisa, yes, it is approximately per cracker. Of course it depends on how thick or thin you slice them.
Jenni says
These are delicious! Seriously good. That’s a problem. Why? Because they get eaten far too quickly, that’s why! I find excuses to nibble on them, especially as the seasonal cheese selection has been so tempting.
I think I prefer these even to the Copycat Trader Joe ones - and they are good. Also rosemary grows right beside my front door, which makes it easy.
Because my hands aren’t as strong as they used to be, I’ve been trying out slicing the slightly thawed loaves in my Magimix, as they are the perfect size to slide down the feed tube.
Research so far has shown that the 2mm slices are too thin (they verge on being transparent, are tricky to handle, fall to bits and are very difficult to cook without burning), 4mm is almost ok, next time I will try with the 6mm blade.
Another thing that affects the slicing is how frozen the loaf is: the harder and more solid it is, the thinner it slices. If it’s semi-solid it slices a bit thicker as long as I keep the pressure on while it slices. But the yield so far is about 3 dozen slices per loaf. Pretty good, but a little fragile still.
It would be nice to be able to post some photos but don’t know if that’s even possible?
Your tip about putting a rack over a baking tray worked really well too - thanks for that reminder, it was a bit of a‘doh’ moment tbh as I have a little counter top halogen oven and the exact same principle of circulating forced air applies - no need to turn the steak!
Off now to make another batch (with less sugar), these will hopefully become gifts - and a final thank you for the pdf of the pretty labels 🙏
Will report back in a while.
Sheryl says
These are SO delicious and easy to make, thank you! The only hard part is that the process is time consuming.
Your recipe is so easy to follow and perfect.
Chris Scheuer says
I'm so happy you have enjoyed them, Sheryl!Just sent the labels.
Mary says
Thank you! I would love the labels sent to my gmail!
Chris Scheuer says
Sure! They've been sent, Mary! Enjoy!
Claire Warszycki says
Please email the labels! Thank you. I have made the recipe and they are delicious.
Chris Scheuer says
Yay! So happy you enjoyed them, Claire! The labels should be in your email.
Patricia Streeter says
We are having zoom dinner parties these days. My turn next week to deliver appetizers and the Cheese log will be it!!
Please email labels
Vassa says
Hi! I don’t have the pans you’ve mentioned in your recipe. Can I bake it in a 81/2 x41/2 loaf pan? If yes, at what temp and for how long? Thanks!
Chris Scheuer says
Hi Vassa, you could bake them in this pan but the crackers will be quite large. You might want to half them before the second baking. Regarding the time, I can't say exactly since I haven't tested the recipe with this size pan. I would bake them as directed in the recipe, then test with a toothpick every couple of minutes until the toothpick comes back clean and the loaf feels firm gently touched on the top.
barb b says
please send a pdf of the labels for these crackers. Will be making these.......
Chris Scheuer says
The labels are on the way, Barb. Enjoy!
Vernet says
These would be a wonderful cracker for the holidays. Please send a PDF for the label. I really enjoy all of your ideas!
Chris Scheuer says
Thanks, Vernet, although sometimes I have too many ideas! We're happy to send the labels, enjoy!
Karon Pennington says
I love your recipes! could you please send label pdf for Raincoast Crackers, Mango Pepper Jelly and Cranberry Sriracha Pepper Jelly. My email is kpenn1949@gmail.com
Chris Scheuer says
Thanks, Karon! The labels have been sent!
Paula says
Followed recipe exactly....too lazy to go to store for fresh rosemary. Used dried and these crackers were TERRIFIC! Less expensive and better tasting than store bought. Great for the holidays
Chris Scheuer says
That's great, Paula, thanks for sharing your results!
Deb C says
Can't wait to make these crackers to go with pepper jelly for gifts. I'd love for you to share the labels. Thank you very much.
Chris Scheuer says
Sure! Sending them now, Deb! These crackers are wonderful with goat or cream cheese and pepper jelly!
Chantal says
Oh my these are so good. Putting in my baking baskets for my daughters so would love your labels. Your recipes are always perfect. Making the pineapple habanero jelly tomorrow. Would appreciate those labels as well. Thank you for all your recipes and tips.
Chris Scheuer says
So happy you are enjoying thes crackers. The labels have been sent!
Paula says
Thanks for another great recipe. Please send the label and I’ll be set for gift giving.
Sherry Tedesco says
May I please have the pdf for your rosemary pecan crackers? Thanks in advance.
Chris Scheuer says
Sure, just sent them Sherry!
Shawn says
Thanks for a great easy recipe. Can you please email me the labels.
Chris Scheuer says
Hi Shawn, sending the labels now!
M. says
Chris, I plan to make these over the Christmas holidays. May I kindly ask for these too cute labels? Thank you and have a lovely evening.
Deborah Wus says
This was an amazing recipe we use all the time. Can you please send the Label?
Thank you!
Chris Scheuer says
So happy you have enjoyed it, Deborah! Just sent the labels.
Sandy Stothers says
I would love to have these labels!
Many thanks!
Mary says
Please send label. Thanks
Chris Scheuer says
Sure! Just sent them, Mary!
Claire says
We're making these for Christmas gifts. Would you please send the label? Thank you.
Chris Scheuer says
Sure! Just sent them, Claire! Enjoy!
JANET ERICKSON says
I'd love to get the labels! Thanks so much for all your wonderful recipes.
Chris Scheuer says
We'lll be happy to send the labels. Enjoy!
Jody Power says
I would love the labels. Thank you...Jody
Chris Scheuer says
Sure, they should be in your email, Jody!
Connie K Grant says
I would love some labels for the Rosemary Pecan Crackers. Such a delicious gift idea! Please send me the PDF. Thanks for all your wonderful recipes.
Chris Scheuer says
I'll be happy to send the labels, Connie! Hope you enjoy this recipe!
Linda Jones says
I sent a reply but I think I responded to another customer. Please send me the labels as I am getting prepared to make this delicious recipe. Our family does appetizers for Holiday and Other get togethers and I’m looking forward to sharing these with them. Thanks for sharing this recipe.
Chris Scheuer says
Sure, I'll be happy to send them Linda. This sound like a perfect recipe for your family celebrations!