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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.
Neva says
I love all your guiding ideas! Would you please send me the labels? Thank you!
Chris Scheuer says
Thanks so much, Neva! We will send the labels.
Anne N. Hannon says
Can't wait to make these as gifts!! Please send the label 🙂
Love all your recipes!
Chris Scheuer says
The labels are coming your way, Anne!
Kathryn Aberle says
I love this recipe and like the idea you can customize with different berries/nuts etc. I would love the labels for gift giving.
Chris Scheuer says
I'm so glad, Kathryn! We will send the labels now.
Michele De Luka says
I am just about to make these beauties but I just want to double check if it's baking soda (as in soda bicarbonate) or baking powder in the recipe? Two teaspoons of baking soda sounds like a lot. Thanks
Chris Scheuer says
Hi Michele, it is baking soda.
Michele De Luka says
Hi from Australia. Thank you for sharing this absolutely amazing recipe. I would love to have the stickers for gifting. They are so sunny and happy. Thanks in advance.
Chris Scheuer says
Thanks, Michele! We will send the labels now.
Thomas says
I made these and so delicious I added dried blueberries dried strawberries and cranberries along with raisins this is my second batch in 3 days everyone loved them
Chris Scheuer says
I love that, Thomas! Thanks for letting us know!
Sheila Wardman says
would love to have labels for the crackers! Thank you:)
Chris Scheuer says
Sure, Sheila!
Liz says
Would love to have the PDF of the label. Thanks!
Chris Scheuer says
Sure, Liz! We will send it now.
Syl says
Would love and appreciate the lables for these. Thank you so very much.
Chris Scheuer says
Sure, Syl!
Nancy Dancisin says
Please send me the PDF for the Rosemary Pecan Raincoast crackers. Now that it looks like we'll be able to celebrate July 4, I plan on making these for a family get-together - YAY!!
Chris Scheuer says
Yay! Sending them now, Nancy!
Marilyn says
Making these this weekend - can't wait - would love your to have your labels as want to make some extra for friends!
Thank you so very much, Marilyn
Kathi says
These were the hit of the night! We made a huge cheese tray and these were one of the crackers. People ate them alone, some added a fig spread, other went for a spinach artichoke dip.
I had to make a change in the seeds. I couldn’t find any flax seeds so I used hemp seeds for a very nutty flavor.
It was getting past my bed time so when they looked done I turned off the oven and left them in there to crisp up. They were perfect. We had a few for breakfast. Yum!
Stored in a tin 3 days ago and they are just as crunchy.
Thanks for a great recipe!
Chris Scheuer says
Awesome! Thanks for sharing your results, Kathi!
kristin beaulieu says
These were wonderful, thank you for sharing this recipe. I would love the labels please!
Chris Scheuer says
I'm so glad, Kristin! We will send the labels now.
Yolanda says
Please send the PDF of the label.
Thanks
Chris Scheuer says
Sure, Yolanda!
Kathy says
These are amazing my new fav... labels please they will make the perfect gift ! Many thanks
Chris Scheuer says
Thanks, Kathy! We will send the labels!
Katy says
What kind of knife (serrated vs slicing vs bread) would be best for slicing the bread?
Chris Scheuer says
Hi Katy, I really like a good sharp serrated knife for slicing these guys nice and thin.
Marg says
We're going to gift these! Please send the labels.
Chris Scheuer says
Sure, Marg!
Moira says
These crackers are my new obsession! What a great recipe; a perfect balance of flavors. It is very adaptable based on what you have in your cupboard. I even substituted greek yogurt and a little water when I didn't have buttermilk on hand. They are my go-to healthy snack now. Thank you for sharing this recipe!
Chris Scheuer says
Thanks for sharing your results, Moira! I'm so glad you're enjoying the crackers.
Shannon says
Excited to try this recipe! Thank you! Pls email label PDF 😀
Chris Scheuer says
Sure, Shannon!
Keith Blackmore says
PROFESSIONAL LOOKING TIP.
Use a mandaline to get beautiful evenly thin slices. Works great. Oh, and always wear a protective glove when working with a mandaline, they bite, hard! Excellent recipe!!
Eccl.2:25 "For who eats and drinks better than I do?"
Chris Scheuer says
Thanks, Keith!
Barbara Sahr says
Made the Raincoast crisps....amazing how they turned out. Used an electric knife it made the slicing go fast and pretty precise. The recipient of the crackers was SURRRprised they were homemade. Also made the Pineapple Habanero Pepper Jelly...another amazing. Used 2 of the 3 habanero's and for my level of heat I could have used the 3rd. Thank you for the recipes, sure am enjoying your knowledge, recipes and posts.
Thanks again,
Barb
PS. I just so happen to have Costco chicken and making your Chicken Verde Enchilada's and with the rest of the chicken making chicken soup and the Buttermilk Biscuits (easy)
Chris Scheuer says
Thanks for sharing your results, Barbara! Sounds like a delicious day in your kitchen 😊
Sarah Van Rompaey says
This sounds great to make!
I'd love to give them as a present, but can anyone tell me how long you can keep them please?
Thanks in advance,
Sarah.
Chris Scheuer says
Hi Sarah, they'll keep for several weeks if you get them nice and crisp to start with.
Angela Darling says
Just flipped them and had to have a nibble. Perfect flavor, I'm so excited since we left the U.S. we cannot buy these so my husband is going to be ecstatic--now to order some beautiful cheese to go with them!
May I please also get a copy of the label?
Chris Scheuer says
Yay! That's great to hear, Angela. We will send the labels now.
Shirley says
Would it be possible to slice on a mandolin?
Chris Scheuer says
Hi Shirley, I haven't tried slicing these crackers with a mandolin. Other readers have reported good success with an electric knife. If you try it with a mandolin, just make sure they're not too thin or they will burn on the second baking.
Vicki says
Having long made seeded brittle and other healthy snacks to gave on hand so hubby a d are aren't tempted to "cheat" on unhealthy snacks, I was anxious to try this recipe. So post-Christmas baking, I made this recipe.
What a wonderful cracker this is! Lessons learned from my first baking of these crackers:
1) freeze the baked loaf at least one-two hours as the centers of my mini loaves were still a bit soft at the prescribed chill time.
2). Thicker slices required longer bake times, as expected. So assure longer freezer time for faster baking and a greater # of crackers
These lessons learned are all on me. The recipe was very thorough and well-written.i will definitely be placing these amazing crackers into our regular rotation.
Appreciate your recipes as well as the personal reflection.
Vicki
Silke says
Hello, thanks for sharing this great recipe. I would be super excited if you could share you beautiful stickers. That would make such great gifts for New Years.
Thanks a lot
Silke
Chris Scheuer says
You're welcome, Silke! Sending the labels now!
Sylvie says
These are so fun to make!! My family is going all-homemade on presents this year and these, your fig balsamic jam and cranberry sriracha jelly are the *perfect* gift for my wine & cheese-loving parents. Thank you so much, your recipes have convinced everyone I'm actually a talented baker.. lol.
Chris Scheuer says
I love it, Sylvie! Although you're probably a lot better than you think! 💕