Copycat Raincoast Crisps Crackers
User Reviews
5
Copycat Raincoast Crisps Crackers
Description
The Copycat Raincoast Crisps Crackers recipe starts with mixing whole wheat and bread flour with salt, baking soda, golden flax seeds, pepitas, sesame seeds, sunflower kernels, chopped dried apricots, dates, cranberries, currants, and whole nuts including hazelnuts, pistachios, and almonds. Wet ingredients of buttermilk and honey bring moisture and subtle sweetness to the batter, which is thin in consistency.
After baking the batter in loaf pans until golden, the loaves are cooled completely then frozen to firm up for slicing. The loaf is cut as thin as possible into 20-30 slices per loaf. These slices are arranged on baking sheets and baked at a lower temperature to dry out and crisp up, developing a toasted, crunchy texture with nutty and fruity flavor notes.
The crackers offer a complex combination of seeds, nuts, and dried fruits providing varied textures and natural sweetness. They can be enjoyed as a snack, with cheese, or as part of a charcuterie board. Variations include swapping in different dried fruits, herbs, aged cheeses, or whole grain flours to customize flavor and texture.
Ingredients
dry ingredients
- 1 cup whole wheat flour
- 1 cup bread flour
- 1/2 tsp salt
- 2 tsp baking soda
- 1/4 cup golden flax seeds
- 1/4 cup Pepitas
- 1/4 cup sesame seeds
- 1/4 cup sunflower seeds kernels
- 1 cup dried apricots chopped; assorted dried fruit
- 1 cup dried dates
- 1 cup dried cranberries
- 1 cup dried currants
- 1 cup hazelnut assorted nuts, whole
- 1 cup pistachio
- 1 cup almond
wet ingredients
- 2 cups buttermilk
- 1/4 cup honey
Instructions
- Preheat oven to 350F. Lightly butter or spray 4 mini loaf pans.
- Toss the dry ingredients together in a large mixing bowl.
- Add the buttermilk and honey to the bowl and stir until everything is well combined. Note: the batter will be thin.
- Fill your 4 loaf pans evenly. Bake for about 30 minutes, or until golden on top and a toothpick inserted in the center comes out without wet batter clinging to it.
- Let cool briefly in the pans before turning out onto a rack to cool completely.
- Wrap the completely cooled loaves in plastic or foil and put in the freezer for at least 2 hours, or until nice and firm. Note: it's important that the loaves be completely cool before you put them in the freezer.
- Preheat the oven to 300F.
- Slice the partially frozen loaves as thinly as you can. You should get anywhere from 20-30 slices from each loaf.
- Put the slices in a single layer on a dry baking sheet (you can fit them closely together) and bake for 15 minutes on one side, then flip for another 15 minutes. Note: depending on the thickness of your crackers they could take a little more or a little less time. Watch carefully so that they don't burn.
Notes
- If using larger dried fruits like apricots or figs, chop them into smaller pieces for even texture.
- To substitute buttermilk, combine whole milk with a tablespoon of lemon juice and let sit for 15 minutes before using.
- Experiment with fresh or dried herbs, grated aged cheeses, or different whole grain flours such as buckwheat or rye for varied flavors.
- Rolled oats can be added for extra texture if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 100crackers
Amount Per Serving
Calories 31 kcal
% Daily Value*
| Serving | 1crisp | |
| Calories | 31kcal | 2% |
| Carbohydrates | 4g | 1% |
| Protein | 1g | 2% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 1mg | 0% |
| Sodium | 39mg | 2% |
| Potassium | 34mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 8IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 16mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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