A few months ago my boss brought some Raincoast Crisps to the office. They are crisp, tasty and have the perfect balance of sweet and savory. Everyone one of us loved them but when we found out they are about $8 for a small box it was decided I needed to find a way to make them.
Fast forward a few months and I finally have a recipe that tastes just like the originals. They take a little time to make but are not difficult and definitely worth the wait. These are great all on their own and the bread is really good even before turning it into crisps. Serve with some cheese and fruit and you will impress everyone.
Rosemary Raisin Pecan Crisps
Makes 6-8 dozen crackers
2 cups flour
2 tsp. baking soda
1 tsp. salt
2 cups buttermilk
1/4 cup brown sugar
1/4 cup honey
1 cup raisins
1/2 cup chopped pecans
1/2 cup roasted pumpkin seeds
1/4 cup sesame seeds
1/4 cup flax seed, ground
1 tbsp. chopped fresh rosemary
1. Preheat the oven to 350 degrees.
2. In a large bowl, stir together the flour, baking soda and salt. Add the buttermilk, brown sugar and honey and stir a few strokes. Add the raisins, pecans, pumpkin seeds, sesame seeds, flax seed and rosemary and stir just until blended.
3. Pour the batter into two 8″x4″ loaf pans that have been sprayed with nonstick spray.
Bake for about 45 minutes, until golden and springy to the touch (Note: For mini loafs bake for 30 minutes).
Remove from the pans and cool on a wire rack.
4. The cooler the bread, the easier it is to slice really thin. You can leave it until the next day or pop it in the freezer (I froze my mini loaves for about two hours). Slice the loaves as thin as you can (I slided them about 1/8th of an inch thick)and place the slices in a single layer on an ungreased cookie sheet. Reduce the oven temperature to 300 degrees and bake them for 15 minutes.
5. Flip them over and bake for another 15-20 minutes, until crisp and deep golden brown, adding more time if needed. Remove from the sheets to a cooling rack. They will continue to crisp as they cool.
Adapted from Dana Treat