Rosemary Pecan Raincoast Crackers

March 12, 2024

My friend Kay sent me this recipe for these Rosemary Pecan Raincoast Crackers. This copycat version is spot on. They are so easy to make and satisfying. Made in one bowl, with no mixer, these taste just like the original at a fraction of the cost. Kay gave me the tip to go to a market that has bulk bins of nuts, seeds, etc., like Sprouts.

Prep: 25 mins
Cook: 50 mins
Yields: Makes about 6 dozen crakers

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 or walnuts, lightly chopped

½ cup pumpkin seeds (pepitos)

¼ cup sesame seeds

¼ cup flax seeds

2 tablespoons finely chopped fresh rosemary

Directions

1Preheat oven to 350° 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. 

2In 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. 

3Pour 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. 

4Once cool, freeze for 30-40 minutes. This will make it easier to thinly slice the loaves.  

5Preheat oven to 300˚ F. Slice partially frozen loaves thinly (about ⅛-inch thick) and place the slices in a single layer on prepared sheet pans. 

6Bake 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.

Recipe adapted from Dinner With Julie.

close full screen

00:00

0 Reviews

Cancel reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Post Views: 0