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Homemade Raincoast Crisp Crackers

homemade raincoast crisp crackers

Inspired by The View from Great Island

Full of flavor, texture & crunch. Easy to make. Easy to customize.

Prep Time 20 minutes
Cook Time 1 hour
Freeze Time 2 hours
Total Time 3 hours 20 minutes
Servings 8 dozen crackers
Author Rosemary Stelmach

Ingredients

  • 1 cup whole wheat flour
  • 1 cup bread flour
  • 1/2 teaspoon salt
  • 2 teaspoons baking soda
  • 1/4 cup flax seeds
  • 1/4 cup pumpkin seeds
  • 1/4 cup sesame seeds
  • 1/4 cup sunflower seed kernels
  • 1 cup assorted dried fruit (raisins, dried cranberries & dried plums used here)
  • 1 cup assorted nuts (pistachios & hazelnuts used here)
  • 2 cups buttermilk
  • 1/4 cup honey

Instructions

  1. Preheat the oven to 350°F. Lightly butter 4 mini-loaf pans.

  2. Place the flour, salt & baking soda in a large bowl. Whisk to combine. Add the seeds & kernels. Whisk again to combine.

    If using larger dried fruits, like dried plums, chop them roughly to form smaller pieces. The nuts can be left whole if preferred.

    Add the fruit & nuts to the mix. Give it a quick stir to blend. Add the buttermilk & honey to the bowl. Stir until well combined. The consistency of the batter will be similar to a cake batter.

  3. Fill your 4 loaf pans evenly. Bake for 30 minutes, or until golden on top and a toothpick inserted in the center comes out without wet batter clinging to it.

  4. Allow the loaves to cool briefly in the pans before turning them out onto a rack to cool completely. Wrap the completely cooled loaves in plastic or foil and place them 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.

  5. When ready to bake the crackers, preheat the oven to 300°F.

    Slice the partially frozen loaves as thinly as you can. You should get anywhere from 20-30 slices from each loaf. Place the slices in a single layer on a dry baking sheet. They can be placed close together. 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.

  6. When cool enough to handle, transfer the crackers to a wire rack to cool completely. Provided all of the moisture has been removed during baking, the crispy crackers will last for several weeks. Store in a closed paper bag.

    If need be, they can be refreshed by popping them in a 300°F oven for a few minutes before serving.

Recipe Notes

  • If you don’t have buttermilk, you can make a substitute using whole milk and a tablespoon of lemon juice. Mix them together and let sit on the counter for 15 minutes before using.
  • Some dried fruit suggestions - blueberries, cranberries, figs, peaches, dates, cherries, plums, raisins.
  • For the nuts, use one of more of the following - pecans, hazelnuts, almonds, pistachios, walnuts. Raw nuts work best.
  • If you're in search of a vegan cracker - replace the buttermilk with almond milk. Instead of honey, use maple syrup or molasses.
  • For a gluten-free version - replace the flour with an all-purpose gluten-free flour.
  • For a low-oxalate snack - omit the sesame seeds. Perhaps use raisins & dried cranberries along with roughly chopped macadamia nuts.
  • Amp up the flavor with the addition of fresh or dried herbs as well as citrus zest.
  • If you prefer more sweetness - add 1/4 cup brown sugar, maple syrup or molasses.

  • The wrapped loaves can be stored in the freezer for up to a month. When needed, remove a loaf at a time and bake up a tray of fresh crispy crackers.