Copycat Rosemary Pecan Raincoast Crackers

4.92 from 58 votes

Copycat Rosemary Pecan Raincoast Crackers

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!

Prep Time25

Cook Time50

Total Time1 15

Course: Appetizer, Crackers, Snacks

Cuisine: Healthy

Keyword: copycat raincoast crackers, raincoast crackers

Servings: crackers

Calories: 26kcal

Author: Chris Scheuer

Ingredients

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

US Customary - Metric

Instructions

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 9 dozen crisps.

Notes

See Café Tips above for additional instructions.

Recipe adapted from Dinner with Julie

Nutrition