Copycat Rosemary Pecan Raincoast Crackers
User Reviews
4.9
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Prep Time
25 mins
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Cook Time
50 mins
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Total Time
1 hr 15 mins
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Servings
108 crackers
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Calories
26 kcal
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Cuisine
International
Copycat Rosemary Pecan Raincoast Crackers
Description
Copycat Rosemary Pecan Raincoast Crackers feature a dense and richly textured batter filled with pecans, pumpkin seeds, sesame seeds, flax seeds, and raisins, all enhanced by fresh rosemary. The batter is baked in loaf pans until golden and springy, then cooled and frozen briefly to allow thin slicing. The slices are then baked again to achieve a crisp, golden finish. This method creates a cracker dense with seeds and nuts, offering a chewy interior with crunchy edges and a gentle herby note from the rosemary.
The crackers have a balance of sweetness and savory flavors from brown sugar, maple syrup, and salt, with the raisins adding bursts of fruitiness. Their firm texture suits nibbling as a snack or serving alongside cheese and charcuterie boards. The inclusion of buttermilk contributes slight tang and moisture balance.
These crackers can complement spreads, dips, or salads and bring a rustic, wholesome feel to a snack table. Their seed and nut content makes them satisfying and texturally engaging.
Use parchment-lined pans and ensure thorough cooling before freezing the loaves to slice very thinly for best crispness. Baking the slices until golden is key to a crunchy texture.
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 rosemary finely chopped fresh
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
- Freeze the baked loaves for about 30-40 minutes to make slicing thin and uniform easier.
- Slice the loaves about ⅛-inch thick for optimal crispness when baked the second time.
- Line baking sheets with parchment to prevent sticking during the crisping stage.
- Let the crackers cool completely after the final bake before storing to retain crunch.
Nutrition Information
Show DetailsNutrition Facts
Serving: 108crackers
Amount Per Serving
Calories 26 kcal
% Daily Value*
| Serving | 1cracker | |
| Calories | 26kcal | 1% |
| Carbohydrates | 4g | 1% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 0.1g | 1% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 0.3g | 2% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0.1mg | 0% |
| Sodium | 47mg | 2% |
| Potassium | 24mg | 1% |
| Fiber | 0.4g | 2% |
| Sugar | 1g | 2% |
| Vitamin A | 1IU | 0% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 7mg | 1% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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