Thursday, June 17, 2010

Copycat Raincoast Crisp Crackers

I've been wanting to copy these crackers for years.  It pains me to pay $6+ for them in the grocery store, but they're just so darn good!  They're my good friend Heather's very favourite cracker and since it's her birthday tomorrow, I decided it was finally time to attempt them.
I had searched online a couple of years ago for recipes and had found a few, but none of them was exactly what I was looking for. I decided to mess around with a couple of recipes and change some of the ingredients to better represent the original version of these crackers.  
This is the recipe that I eventually came up with...

Copycat Raincoast Crisp Crackers
2 cups flour
2 tsp. baking soda
3/4 tsp. Celtic sea salt
2 cups buttermilk
Scant 1/4 cup organic evaporated cane juice
1/4 cup molasses
1/2 cup pumpkin seeds
1/4 cup sesame seeds
1/4 cup poppy seeds
1/4 cup flax seed

Preheat oven to 350° F.
In a large bowl, stir together the flour, baking soda and salt. Add the buttermilk, cane juice and molasses and stir. Add the rest of the ingredients and stir until well-combined.
Pour the batter into two 8”x 4” loaf pans that have been lined with parchment and sprayed with olive oil. Bake for about 45 minutes, until golden and springy to the touch. Remove from the pans and cool on a wire rack.
Once cool, place in the freezer for about 3 hours.  They're a lot easier to slice if they're almost frozen. Slice the loaves as thinly as you can and place the slices in a single layer on an parchment-lined cookie sheet. Reduce the oven heat to 300° F and bake them for about 20 minutes, then turn them over and bake for another 20 minutes, until crisp and deep golden.

Flour, baking soda and Celtic sea salt 

 Add molasses and evaporated cane juice

 Buttermilk added

Add the seeds

Stir it all together

Pour into prepared pans and bake

Finished loaves



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