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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.
Diane says
Hi Chris, I am just making these today, and I am wondering about freezing them. If as you say you freeze them whole, would you need to do a 2nd bake before you want to serve them. Thank you. I want to give these as gifts but not for a couple of weeks yet.
Chris Scheuer says
Hi Diane, I freeze the little loaves after the first baking, then slice them before they're completely thawed and proceed with the 2nd bake. Hope that helps!
Diane says
Yes thank you so much. I'll be putting together "treat baskets", with these crackers and a couple jars of your jams. So excited. Thank you for sharing your wonderful recipes with us. Wishing you and your family Happy Holidays.
Isobel Scott says
Had crackers similar to these in France as part of the salad and cheese course. Planning to make some for family and Holiday gifts. Please may I have access to those colourful labels? Many thanks, Isobel
Chris Scheuer says
Sure, Isobel!
Londa Amyot says
I would love to receive your printable label PDF please.
Chris Scheuer says
Sure, Londa!
Priya says
What a wonderful recipe! I put the batter together in 10 minutes. I was so excited to see how it would turn out, and I’m happy to say it turned out great! I didn’t have rosemary, so I zested a lemon and added a tiny bit of cinnamon. These crackers disappeared immediately and everyone was so excited about them. Next time I will try the recipe as is with the rosemary. It’s a forgiving recipe and can probably be made with many delicious variations. Thank you very much!
Chris Scheuer says
Thanks for letting us know, Priya!
Lynn says
Chris,
I will be giving these crackers as gifts and I would appreciate the PDF of the labels. Enjoy your recipes!
Thank you,
Lynn
Chris Scheuer says
Thanks, Lynn! Sending them your way.
wilinda matheis says
could you please send me the labels for the copycat rainforest crackers? they sound delicious and fairly simple.
Thanks in advance,
wilinda
Chris Scheuer says
Sure, Wilinda!
Donna Jo says
I love Raincoast crackers, and can’t wait to make these. I’m making them for a Christmas Day get together. Would love the labels. They’re so pretty!
Chris Scheuer says
Sure, Donna Jo! Enjoy!
Emily Archer says
Hello Chris!
I just discovered this recipe, and it totally fills the bill for a healthy, easy gift. I've ordered the whole "kit"--loaf pans, boxes--and now all the remains is that delightful label! Please send along at your earliest convenience.
Gratefully,
Emily
Chris Scheuer says
Awesome! Sending the labels now, Emily. Hope you enjoy them!
Kim spadafora says
Thank you so much for the raincoast cracker recipe…for over 10 years I have tried so many copycat recipes for this cracker and they never have come close to the original….yours is spot on…..the only thing I did different is I added a light sprinkling of sanding sugar and flaked salt on top of loaves before baking..can’t thank you enough….happy holidays
Kim
Chris Scheuer says
Awesome! I'm so glad you enjoyed this recipe, Kim!
Kim spadafora says
Chris, I forgot to ask you if you use toasted or raw sesame seeds in the raincoast crisp crackers?..I used the raw because I had them but didn’t know if that would change the flavor profile.
Chris Scheuer says
Hi Kim, I actually used both with good success! It doesn't seem to change the flavor at all!
Kim spadafora says
Chris, I forgot to ask you if you use toasted or raw sesame seeds in the crackers?..I used the raw because I had them but didn’t know if that would change the flavor profile.
Victoria says
We are making these to put in some gift baskets, so I would love the label!! Thank you so much! Oh, has anyone tried with a gluten free flour mix yet? Just wondering how they turned out if so.
Chris Scheuer says
We are happy to send the labels, Victoria!
Kristie Lilienthal says
Love these crackers! Rave reviews every time I make them. It’s particularly handy to have the extra loaves in the freezer. Please send the label pdf.
Chris Scheuer says
Thanks, Kristie! Great idea to have extras in the freezer! Sending the labels your way.
marisa vitiello says
Hello. These look terrific but I am not a fan of raisins (or dried fruit in general except for dates). Are the raisins doing a specific job or can they be left out or replaced with dates?
Thanks!
Marisa
Chris Scheuer says
Hi Marisa, dates would be delicous!
Theresa Ann Duross says
Haven't tried recipe yet but excited to I would like to have labels for house gifts during the holiday season.
Chris Scheuer says
Sure, Theresa!
Barbara says
I am making these crackers today for a wine and cheese event I'm having next month. I used to love these crackers when I lived in Canada. I now live in Spain where they are not available, so this recipe is a Godsend. I would love to have the PDF file for the labels.
Chris Scheuer says
Enjoy, Barbara! We will email the labels 🙂
Teresa Greene says
I am so thrilled that I accidentally came across your cracker recipes today and I cannot wait to see what else you have on your blog. EXCITED!
I would so appreciate if you could send me the Rosemary Pecan Cracker label, please. I look for making all the assorted cracker recipes you have shared.
Chris Scheuer says
I hope you enjoy them, Teresa! We will send the labels your way 🙂
Gord says
*****
Great recipe. My guests refused to believe that I made the crackers. They said “your kidding, these are rainforest “..
Thanks so much, would appreciate labels for gifts.
Chris Scheuer says
Ha! I love that, Gord. Just sent the labels!
Robin Parish says
Chris,
These look amazing and I LOVE the labels. Could you please send me the pdf?
Chris Scheuer says
Sure, Robin!
Maitrayee Sahi says
Are the seeds in this recipe raw? Let me know
Chris Scheuer says
Hi Maitrayee, I have used both raw and roasated. It doesn't seem to make too much difference as the crackers are backed twice.
Maitrayee Sahi says
Please send the pdf of the label
Chris Scheuer says
Sure, Maitrayee!
Streeter Patricia says
please send labels thanks
Chris Scheuer says
Sending them now, Patricia!
Janice says
Hello, think I will make some of these for gifts. I would really like to have the labels to use with them, please.
Chris Scheuer says
Sending them now, Janice!
Josephine Mullane says
I love Raincoast Crackers and now that you have given us the recipe to make them (and a lot of crackers) I believe I will like even them more. Please send me the labels as I would like to gift them. Thank you.
Chris Scheuer says
Sure, Josephine!
Nicolle says
These are wonderful, I love them. Great and easy recipe to follow, thank you!
Those labels are adorable and I'd be very grateful for your pdf, much thanks!
Cheers,
Nicolle
Chris Scheuer says
Yay! Thanks for letting us know, Nicolle. We will send the labels.
Cheryl Wiggins says
Please send me the label. Thank you.
Chris Scheuer says
Sure, Cheryl!
Randi says
Can’t wait to make these with GF flour for my granddaughter and a neighbor. I would love to have the PDF for the labels. Much thanks!
Chris Scheuer says
Sure, Randi!
Lynn Graham says
Chris - made the copycat crackers and they were a real hit. I would really love to get the pdf file for the labels as these are going to be given out as hostess gifts this coming holiday season. Also intend to do a substitute and try making the cranberry hazelnut variety. Thanks so much for everything on your website. I'm a real van.
Chris Scheuer says
I'm so glad, Lynn! Sending the labels now!
Penny says
About to try this recipe, they cost a small fortune at the shops here in Australia! Would love the labels. Thanks! Penny
Chris Scheuer says
Sure, Penny!