Berry Nourished

Homemade Raincoast Crisps

By 14 Comments

Raincoast crisps 2I just can’t contain my excitement about how well these copycat Raincoast Crisps turned out!  For those of you who have tried Leslie Stowe’s Raincosat Crisps, you know that they’re absolutely delicious and wholesome, but very expensive.  I thought they seemed simple enough to make, and when I googled how to make them, multiple recipes popped up.  I ended up choosing a recipe from Dinner with Julie who just so happens to be the author of one of my fave cookbooks Spilling the Beans.  Ohh and did I mention that they taste EXACTLY the same as the real Raincoast Crisps??!

Raincoast crisps 1Raincoast Crisps cost around $6.00 per package (approximately 15 crackers) and this recipe makes about 12 times that amount.  Also, you don’t need to stick to the exact ingredients that the recipe says.  Get creative and use a variety of nuts, dried fruit and dried herbs and spices.  Are you excited yet!!??

Raincoast crisps 3

This is what the loaf looks like once baked and frozen. These thin slices will be put on a baking sheet and baked again until crispy.

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Homemade Raincoast Crisps

Yield: 8 dozen crackers

Homemade Raincoast Crisps

Ingredients

1 cup all-purpose flour
1 cup whole wheat flour
2 tsp baking soda
1/2 tsp salt
2 cups buttermilk
1/4 cup brown sugar
1/4 cup honey
1 cup raisins
1/2 cup chopped pecans
1/2 cup roasted pumpkin seeds (optional)
1/4 cup sesame seeds
1/4 cup flax seed, ground
1 tbsp. chopped fresh rosemary

Instructions

    Preheat oven to 350° F.
    In a large bowl, stir together the flour, baking soda and salt. Add the buttermilk, brown sugar and honey and stir a few strokes. Add the raisins, pecans, pumpkin seeds, sesame seeds, flax seed and rosemary and stir just until combined.
    Pour the batter into one greased 9”x 5” loaf pan. Bake for about 40 minutes, until golden and springy to the touch (mine took closer to 50 minutes). Remove from the pan and cool on a wire rack.
    Once cooled, wrap the loaf in tin foil and pop it in the freezer. Once frozen, slice the loaves as thin as you can and place the slices in a single layer on an ungreased cookie sheet. I like to slice and bake half of the loaf and pop the other in the freezer for another day.
    Reduce the oven heat to 300° F and bake them for 10-12 minutes, then flip them over and bake for another 10-12 minutes, until crisp and deep golden (11 minutes for each side is perfect in my oven. Start with 10 minutes each side and then adjust accordingly - they burn quickly)

Notes

https://www.berrynourished.com/raincoast-crisps/

 

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Carolyn Berry

Welcome! I’m Carolyn, a Vancouver based registered dietitian, certified diabetes educator, marathon runner and foodie. My passion is creating simple and nourishing recipes to share with you! I hope you enjoy looking around.

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Comments

  1. so excited! thanks for sharing 😀 raincoast crisps are so dang pricey! i think im going to try rosemary craisin crisps 🙂

    Reply

  6. Just made these using dried cranberries. Didn’t have fresh rosemary, so used dry. The house smells great and the crisps are even better than store bought! Thank you 🙂

    Reply

  7. I was waiting for truck repairs and got dropped off at a large grocery store while I killed 4 hours without killing my budget. I studied all kinds of food items that were new to me. The most intriguing one was the raincrisps. I bought the box from a discount cart but sadly, it was the very last one in the store. This sent me to Google for recipes, as I could tell I couldn’t afford them at full price.

    Thank you very much for ALL your hard work. I baked the bread portion yesterday and today I baked the thin slices into crisps.

    Here’s the exciting part: I like your recipe better! I had my partner try the bread, the original crisps, and your crisps. Hands down, we like yours the best. Good job. You made a difference to me. I looked on Amazon and figured I’d never taste the most awesome cracker again. But, you improved it and with the recipe, I will have as many as I want because they are healthy to boot!

    THANK YOU

    Reply

  8. I have found that storing them in a container makes them soft. I wondered if you can tell me how to store them and still retain the cracker texture.

    Reply

    • When I’ve made them I can’t say that they’ve lasted for longer than one day. But I would imagine that they would stay more krispy if left at room temperature uncovered.

      Reply

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