I've rarely splurged on Raincoast Crisp crackers. It was at a bridal shower that I saw these little Raincoast copycat crackers. Having a nut allergy I could not eat them, but came home and made them without nuts and added a few extra seeds. The addition of fresh rosemary also had me at first bite. A wee spread of cream cheese....say no more!
- 1 1/2 cups all purpose flour
- 1/2 cup whole wheat flour
- 2 tsp baking soda
- 1 tsp salt
- 2 cups buttermilk
- 1/4 cup brown sugar
- 1/4 cup honey
- 1 1/4 cup dried cranberries
- 1/2 cup pumpkin seeds
- 1/4 cup sesame seeds
- 1/4 cup sunflower seeds
- 1 tbsp fresh rosemary, chopped fine
- Stir together first 4 ingredients.
- Stir together next 3 ingredients and add to first dry mixture.
- Stir together remaining ingredients and add to wet mixture. Stir well to combine.
- Grease 4-6 small or mini loaf pans. Divide mixture between.
- Bake in 350º oven for 40 minutes. Remove from pans and allow to completely cool.
- Slice each loaf into very thin slices. I use my electric knife for this.
- Lay slices in a single layer onto a cookie sheet.
- Bake at 300º for 20 minutes. Turn slices over and bake another 20 minutes. Crackers will become hard, and once baked cool on pans. They will crisp up even more as they cool.
- Store in airtight container. Shelf life is best within 2-3 weeks.
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