Food Hack: Raincoast Crisps Recipe

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The other day I had the most delectable crackers to compliment an oh-so scrumptious baked Brie. They were crispy, healthy and chock-full of pecans, rosemary and seeds.

Thus began my adventure. I ventured out to the local grocery store in search of Lesley Stowe’s Raincoast Crackers. To my dismay, I returned home empty-handed. Not because the store didn’t carry them, but because I wasn’t willing to pay the $9.99 for a small box of 24 crackers. Unfortunately, Mr. I Have a Fat Mortgage wasn’t going to let me fill my desire.

But my determination was strong and I wasn’t going to give up that easily. To Mr. Foodgawker I went, in search of a cost-effective and tasty copycat recipe. And copycat recipe I found. Not only was it easy and healthy, the ingredients were cheap as well.

But they’re double-baked (like biscotti) so you can bank on them taking a little bit of extra time. There’s endless permutations of ingredients you can throw into the crackers – so have fun and go a little wild with it.

Here’s to seeds and cranberries and things that are just oh so very pretty!


Recipe: Raincoast Crisps 

Inspired by: Vegetarian with Benefits


  • 2 cups all-purpose flour
  • 2 tsp baking soda
  • 1 tsp salt
  • 2 cups buttermilk
  • 1/4 cup brown sugar
  • 1/4 cup honey


  • 1/2 cup pumpkin seeds
  • 1/4 cup sunflower seeds
  • 1/4 cup flax seeds

Suggested add-ins:

  • 1 cup craisins
  • 1/2 cup chopped hazelnuts
  • 1 tbsp chopped fresh rosemary


  • 1 cup chopped figs
  • 1 cup chopped apricots
  • 1/2 cup chopped walnuts
  • 1 tbsp chopped fresh rosemary

or whatever else your creative heart desires!


Part 1: Bake the Loaves

raincoast crisps - pouring honey


Pre-heat oven to 350 degrees.

1. In a large bowl (or Kitchenaid), blend together the flour, baking soda and salt. Add the buttermilk, brown sugar and honey and stir a few strokes.

*Note: if you don’t have buttermilk you can always substitute 2 cups regular milk and 2 tbsp lemon juice.


raincoast crisps - ingredients


2. Ensure all your ingredients are prepped to throw in the batter.


raincoast crisps - mixer with ingredients


3. Throw all your “add-ins” and seeds (craisins, hazelnuts, chopped rosemary, pumpkin seeds etc.) into the batter and stir until just blended.


raincoast crisps - in pan


4. Grease the pan with non-stick spray and pour your batter into mini loaf pans (or use a big loaf pan if you don’t have mini ones). Make sure you don’t fill the batter to the rim as the loaves tend to rise a bit.


5. Bake for about 20-25 mins, until golden brown. Test by inserting a knife into the middle of a loaf – if it comes out clean, it’s done!


6. Wrap the loaves tightly and freeze them slightly before slicing them.


Part 2: Slice & Bake the Crisps

raincoast crisps - cut


7. Pre-heat your oven to 300°F


8. If you’ve left the crisps in the freezer for a sufficient amount of time, it’s easier to slice your crisps really thin. Slice them as thinly as you can (unless you like them a bit chewier and thicker).


raincoast crisps - cut and lined up


9. Lay your cut crisps on a baking tray and bake them for 15 minutes, then flip them over and bake for another 10 minutes, until crisp and deep golden brown.


raincoast crisps - finished bowl


10. Cool & store in an airtight container. Enjoy with cheese, meats, or simply on their own as a nutty, sweet, crunchy snack.


mucho amore.



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23 Responses to Food Hack: Raincoast Crisps Recipe

  1. Loryn March 22, 2013 at 4:33 pm #

    So excited to have found this. I LOVE THESE CRACKERS!

    • Karla Lim March 22, 2013 at 4:45 pm #

      You’re very welcome! :) we love them as well! :)

  2. janet May 26, 2013 at 9:06 pm #

    i did all of the above, and they stored them in airtight jar, and the next day they were chewy tough. So later i rebaked them, but too much and now they are too crisp.
    Does it take a few times to get it right?
    Also, my raisins went to the bottom of the pans, HOw do you keep them suspended?

    • Sheryl Yen May 27, 2013 at 9:07 am #

      Hmmm… interesting. Mine never last longer than a day so I’ve never run into that problem! I have stored some in a ziplock bag and they seemed fine the next day. Maybe try leaving them in the oven a little longer – until their a deep golden brown and see if that helps.
      I’ve never had the problem with the raisins sinking. Try mixing the batter for a longer period of time to make sure the raisins are well distributed and incorporated into the batter! Hopefully that will ensure they don’t sink!

      Good luck Janet! Hope it works for you the second time around!

    • Valora June 21, 2014 at 6:14 pm #

      If you coat raisins or cranberries lightly with flour before adding them to the batter they shouldn’t sink.

  3. janet May 27, 2013 at 10:55 am #

    also your batter looked thicker than mine. I used Oat flour as I wanted them to be gluten free (or just not wheat) . Maybe I’ll let it sit for a few.
    i’ll try again. see what happens as they have such good flavor

    • Sheryl Yen May 27, 2013 at 11:18 am #

      Let me know how it goes! Good luck!

  4. Twila June 5, 2013 at 9:26 pm #

    I made these today and they are very good.Iwill be making them again and try different ingredients. Maybe chopped dried apricots or maybe with less buttermilk minced meats may work also

  5. Betty Weiss June 11, 2013 at 10:20 pm #

    What is the first baking temperature?

  6. Samantha June 12, 2013 at 12:52 am #

    What is the temperature for the first bake (in loaf pans)? Thanks!

  7. Sheryl June 12, 2013 at 8:27 am #

    350 degrees! Sorry I just realized that I missed putting that temperature down!

  8. J.Chow August 2, 2013 at 12:31 pm #

    Made these several times already. Each time I receive rave reviews. I’ve been told these are BETTER than the store-bought ones. Thanks for the recipe.

    • Sheryl Yen August 2, 2013 at 12:42 pm #

      So great to hear that! You should send some to us so we can try them too ;)

  9. flo jonz September 8, 2013 at 6:59 pm #

    I used dried figs and pecans. The recipe was perfect…the originals in the box say there is molasses in the crackers so I mixed half honey with half molasses. Also I turned them every 15 minutes till I got the color I wanted. I will never have to buy them again!

    • Karla Lim September 18, 2013 at 8:16 am #

      That’s so awesome to hear, Flo! Glad you loved them.

  10. Nnavii October 27, 2013 at 11:53 am #

    Thanks so much for this recipe, I’m actually making the crisps as I type. Will update on the end result #superexcited

    • Sheryl Yen October 29, 2013 at 2:29 pm #

      Hope they turned out delicious Nnavii!

  11. danandlisa2 October 31, 2013 at 5:01 pm #

    Thank you so much for posting this! They turned out perfectly! I didn’t realize how many crisps one batch would make… I’ve left some of the loaves in the freezer to do the second baking later. Awesome.

  12. Elizabeth December 13, 2013 at 4:37 pm #

    So happy to try these! How long should I let the loaves cool before wrapping and freezing them?

  13. C December 17, 2013 at 11:26 pm #

    Thank you! You’re saving me tons of $$$! I think these are actually better than the originals. So easy to make. I even used whole wheat pastry flour, almond milk with lemon juice and coconut palm sugar. I like them really dry too, so I do the 2nd bake as directed then turn off the oven and leave them in there for 45 min…super crispy! Everyone that tries it loves them and asks for the recipe! Awesome recipe, thanks you!

  14. Peggy January 28, 2014 at 11:53 am #

    You have NO idea how you just saved me! You see I used to make a similar “cracker” for years, then my big cracker eater got braces. Imagine my horror when I went looking for my recipe a few weeks ago only to discover that it had gotten wet during one of our moves and was illegible!! I literally felt sick to my stomach!! So I went in search of it online. Mine original recipe was passed to me via an elderly friend long before the internet. I was giddy, yes positively giddy when I came across your recipe! The only difference I see is my old recipe used a molasses/honey or molasses/maple syrup combo depending on the additions as well as a mix of whole wheat and all purpose flour.

    THAnK YOU VERY MUCH!! You saved me from a difficult position as I had agreed to bring these for a Super Bowl party Sunday evening! (and my hubby is eternally grateful!)

  15. Francesca February 19, 2014 at 8:48 pm #

    These are great! I LOVE them! I make them with just seeds and lots of dried fruit for my son who can’t have nuts and make them with double nuts for our grams who LOVES nuts!!!!

  16. Kam March 16, 2014 at 10:32 am #

    I’m so excited to try this out!! The cranberry and hazelnut crackers are amazing!! Thank you ladies : )

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