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raincoast crisps copycat

ClubFoody avatar
Recipe by
Francine Lizotte
@ClubFoody
Surrey South, BC

Tasty and healthy, these crackers are easy to make. They’re perfect to serve with a charcuterie board, for dipping, or on their own.

yield 100 piece(s)
prep time 10 Min
cook time 2 Hr
method Bake

Ingredients For raincoast crisps copycat

  • 1 c
    unbleached bread flour
  • 1 can
    unbleached whole wheat flour
  • 1/4 c
    brown sugar
  • 2 tsp
    baking soda
  • 1/2 tsp
    ground Himalayan pink salt
  • 1 c
    dried cranberries
  • 1/2 c
    chopped hazelnuts
  • 1/4 c
    pumpkin seeds
  • 1/4 c
    sunflower seeds
  • 2 Tbsp
    flax seeds
  • 2 c
    buttermilk
  • 1/4 c
    blackstrap molasses

How To Make raincoast crisps copycat

  • 1
    Preheat oven to 350º F and lightly spray 4 mini loaf pans; set aside.
  • 2
    In a large mixing bowl, combine both flours, brown sugar, baking soda, and salt; whisk until nicely blended.
  • 3
    Stir in cranberries, hazelnuts, pumpkin seeds, sunflower seeds, and flax seeds; set aside.
  • 4
    In a large measuring cup, combine buttermilk and molasses. Stir well.
  • 5
    Add to the dry ingredients and stir until well mixed making sure the dry ingredients are soaked and there’s no pockets of flour.
  • 6
    Pour batter evenly into the prepared loaf pans and transfer to the preheated oven.
  • 7
    Bake for 50 to 60 minutes or until a cake tester inserted in the center comes out clean switching the front pans with the back pans halfway through cooking.
  • 8
    Remove from the heat and let them cool for 15 minutes before unmolding and transfer the loaves onto a wire rack; allow to cool completely.
  • 9
    Wrap loaves individually in foil and transfer to the fridge overnight.
  • 10
    The next day, move them to the freezer for 2 hours.
  • 11
    Preheat oven to 250º F and line large baking sheets with wire racks; set aside.
  • 12
    Using a serrated knife, slice loaves as thinly as possible (about 1/8-inch thick) and lay the slices in a single layer on the prepared baking sheets.
  • 13
    Transfer them to the preheated oven and bake for 1 hour. Halfway through cooking, take the sheets out and flip the crackers. Return the sheets back to the oven but switch them - the one that was at the bottom rack goes to the top and vice versa.
  • 14
    When time is up, let them cool completely before storing in airtight containers for up to 2 weeks or freeze them for up to 2 months. Yields between 88 to 100 crackers.
  • 15
    To view this healthy copycat cracker recipe on YouTube, click on this link ➡ https://youtu.be/xwfvTGgIkDM
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!

Categories & Tags for Raincoast Crisps Copycat:

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