Homemade Raincoast Crackers

Nice crunchy artisan crackers are divine but can be very expensive. My friend Joy shared this delish recipe for a similar cracker that's easy to make and waaay easier on the grocery bill.

1

Raincoast Crackers

 2 cup flour

2 tsp baking soda

1 tsp salt

2 cups buttermilk (or *milk w/1 tbsp vinegar)

¼ cup brown sugar

¼ cup honey

1 cup raisins (or *dried cranberries/apricots)

½ cup chopped pecans or *walnuts

½ cup pumpkin seeds

¼ cup sesame seeds

*¼ cup sunflower seeds

*¼ cup poppy seeds

¼ cup ground flax

½ tsp dried rosemary

 * indicates that the original recipe didn’t call for these but that’s what I generally use – also you can switch up the flavors by changing the rosemary for another herb that you like.

Last time I added Chia seeds as well. Preheat oven to 350.

Mix together dry ingredients, stir to combine. Add wet ingredients and stir only until blended. Pour batter into two 4 x 8 loaf pans that have parchment paper or are oiled and floured.  Bake about 40/45 min until golden and springy to the touch. Remove from pans and cool.

Put the loaves in the freezer as they are easier to slice when frozen. Slice as thin as you can and put slices on a cookie sheet in single layer (melba toast style).

Bake slices at 320 deg for about 10 min then flip them over and bake for another 10 min or so (watch closely as you can go from crispy to burnt in a very short time). If you make both loaves at once you will get about 8 doz crackers. 

Thanks Joy! 

Now, get out the goat cheese and try not to each the whole darn batch!

oxo

Post by Kerry MacLeod : www.snickerdoodles.ca

  • http://www.dawnviola.com Dawn

    Love this, Kerry! Thanks for sharing :-)

  • http://tomatoesforapples.blogspot.com mrsblocko

    I have made this recipe before using 4 mini loaves. I thought the mini loaves were closer to the original size of the cracker. They freeze wonderfully in loaf form. The loaves are easier to slice when chilled anyhow and it prevents you from eating the whole batch in one sitting. I haven’t tried them with goat cheese before though, I’ve only just used whipped cream cheese. Sounds yummy though!