raincoast crisps

This recipe was given to me by my Aunt and became an immediate favourite for family and friends. The recipe successfully replicates the delicious raincoast crisps found in grocery stores.

Rosemary raisin pecan crisps

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 becans

1/2 cup pumpkin seeds

1/4 cup sesame seeds

1/4 cup ground flaxseed

1 tbsp. chopped fresh rosemary

Preheat oven to 350F.

In a large bowl, stir together the flour, baking soda and salt. Add buttermilk, brown sugar and honey and stir a few strokes. Add raisins, pecans, pumpkin seeds, sesame seeds, flaxseed and rosemary and stir just until blended. Pour batter into two 4x8 loaf pans that have been greased. Bake for 45 minutes. Remove from pans and cool on wire rack.

(at this point you can freeze the loaves for another day or continue on making crackers)

The cooler the bread, the easier it is to slice really thin. Slice loaf as thin as you can and place on a cookie sheet lined with parchment paper.

Reduce heat to 300F

Bake for 15 minutes, then flip them over and bake for another 10-12 minutes.

The 2 loaves make about 8 dozen crackers.

some other options - substitute raisins, pecans and rosemary for:

dried cranberries and hazelnuts

kalamata olives, figs and pecans

dates, almonds and sprinkled with sea salt

cinnamon, raisins and pecans