Copycat Raincoast Crisps® Crackers

Raincoast Crisps Recipe, crackers laid out on white board

Homemade Raincoast Crisps are a copycat version of the famously beautiful and crunchy crackers that dominate cheese boards everywhere, and they’re so easy to make! Everyone who tastes them falls in love.

cheese platter with copycat Raincoast Crisp crackers

my easy copycat Raincoast crisps recipe makes the perfect cracker!

Raincoast Crisps crackers are famous for their incredibly crunchy texture, their uniquely beautiful look, and all those creative flavors ~ they revolutionized the bland world of crackers, and now you can make them at home! Trust me on this, friends, you need to make these, they’re awesome, easy, and spot-on.

Not all copycat recipes are this spot on, this perfect a replica of the original. But my Raincoast crisp recipe is pretty much identical to those you find in the fancy cracker section of your store, but guess what? Mine are way more affordable, easy to make, and super customizable.

Interestingly, the reason Raincoast Crisps are so easy to replicate in your home kitchen is because they’re made in small batches, using whole ingredients and no preservatives, etc. No fancy ingredients or equipment needed!

copycat Raincoast Crisp Crackers laid out on a white board

why make homemade Raincoast Crisp crackers?

Sure, you could go out and pick up a pack of Raincoast Crisps, but what fun would that be?? And to be honest, as with so many copycat recipes, this one is even better than the originals because you control the ingredients.

  • the recipe is super easy and requires no special skills. It works perfectly every time.
  • you can customize it to your dietary needs and preferences, or just work with what’s in your pantry!
  • these crackers are super healthy, made with no oil or fats, tons of nutritious nuts, seeds, and fruit, and just a touch of honey for sweetness.
  • Depending on how thick your slices are, you’ll get anywhere from 20 to 30+ crackers out of every mini loaf. That means this easy recipe will yield upwards of 100 crackers! Not bad for a batter you can whip up in minutes with just a bowl and a spoon.
a stack of seeded crisp crackers

how to make copycat Raincoast Crisps

The process for making super crispy crackers is much like making biscotti ~ the batter is baked in a loaf pan, or in this case, mini loaf pans, then sliced, and baked again. It’s that double baking that results in the deep color and supremely crunchy texture.

seeded crisp crackers on a rack

1. Stir your batter together in a mixing bowl

Toss all the dry ingredients together to mix, then stir in the buttermilk and honey. (The batter will be thin.)

ingredients for crisp crackers in a bowl

2. Divide batter between 4 mini loaf pans

Bake until golden and a toothpick comes out clean.

mini loaves of seeded crisp crackers on cooling rack

3. Let cool and then freeze the loaves for at least 2 hours

The freezing firms up the loaves so you can slice them very thinly.

slicing loaf of fruit, nut, and seed crackers

4. Slice each loaf very thinly and bake again

The second bake, at a slightly lower temperature, crisps and browns the crackers to perfection. They’re ready to enjoy!

Raincoast Crisp copycat crackers

copycat Raincoast Crisps cracker FAQS

How do you get those thin slices?

Freezing the loaves really does facilitate the slicing process. But you’ll also need a good sharp, serrated knife. A good quality bread knife is ideal. You can also use a mandoline, but I don’t recommend this unless you’re very skilled. If you use protective gear and proceed safely, you can get perfectly even, thin slices this way.

Are these crisps healthy?

For sure. These crackers are low calorie and full of fiber, with no added fat and lots of nutritious fruits, nuts, and seeds.

Can you freeze these Raincoast Crisps style crackers?

Yes, they’ll freeze nicely. Put them in heavy duty freezer bags or freezer safe containers and use within 3 months.

I’m allergic to nuts, can I leave them out?

Absolutely. Add a bit more seeds, or dried fruit instead.

slicing loaf for copycat RainCoast Crisps

How long will these crackers keep?

They’ll keep quite a long time because they are so crisp. They will keep several weeks, but they never last that long!

What size loaf pan is best for these crackers?

I used 4 USA mini loaf pans, they each measure 5.25×3 inches. Many different sizes of loaf pan will work, you will just have to adjust the initial baking time accordingly. Mini loaves like mine make the best size for the crackers, just like the ones in the stores.

Can I use all whole wheat flour?

Yes, you can play around with different flours in different proportions. I do recommend making the recipe as written, first, before you try to adjust it.

Can I make this with non-dairy milk?

I haven’t tried that but I don’t see why not. You might try almond, soy, or coconut milk.

What can I use in place of honey?

Try molasses, agave or maple syrup. I haven’t experimented with alternative sweeteners yet. This little bit of sweetener brings out the flavors without making the crackers taste at all sweet.

Raincoast style crisp crackers on a cheese plate

how to serve these crisp crackers

These gutsy crackers can take anything your charcuterie platter can throw at them, and they pair well with just about any cheese you can think of, from soft gooey Brie to an aged cheddar and more. They’re strong enough to hold up to anything, and always provide that famous crunch! The crackers are so tasty a lot of folks, including my daughter, just love to eat them solo, as a delicious and healthy snack.

we love seeds!

Copycat Raincoast Crisp Crackers on marble surface
5 from 10 votes

Copycat Raincoast Crisps Crackers

Homemade Raincoast Crisps are a copycat version of the famously beautiful and crunchy crackers that dominate cheese boards everywhere, and they're so easy to make!
Course Appetizer
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Yield 100 crackers
Calories 31kcal
Author Sue Moran



dry ingredients

  • 1 cup whole wheat flour
  • 1 cup bread flour
  • 1/2 tsp salt
  • 2 tsp baking soda
  • 1/4 cup golden flax seeds
  • 1/4 cup pepitas
  • 1/4 cup sesame seeds
  • 1/4 cup sunflower seed kernels
  • 1 cup assorted dried fruit (I used chopped apricots, dates, cranberries, currants.)
  • 1 cup assorted nuts (I used whole hazelnuts, whole pistachios, whole almonds.)

wet ingredients

  • 2 cups buttermilk
  • 1/4 cup honey


  • Preheat oven to 350F. Lightly butter or spray 4 mini loaf pans.
    prepped mini loaf pans for seeded crisp crackers
  • Toss the dry ingredients together in a large mixing bowl.
    ingredients for crisp crackers in a bowl
  • Add the buttermilk and honey to the bowl and stir until everything is well combined. Note: the batter will be thin.
    batter for crisp crackers
  • Fill your 4 loaf pans evenly. Bake for about 30 minutes, or until golden on top and a toothpick inserted in the center comes out without wet batter clinging to it.
    filling mini loaf pans with cracker batter
  • Let cool briefly in the pans before turning out onto a rack to cool completely.
    baked loaves for crisp crackers
  • Wrap the completely cooled loaves in plastic or foil and put in the freezer for at least 2 hours, or until nice and firm. Note: it's important that the loaves be completely cool before you put them in the freezer.
    cooling loaves for making Raincoast Crisp copy cat crackers
  • Preheat the oven to 300F.
  • Slice the partially frozen loaves as thinly as you can. You should get anywhere from 20-30 slices from each loaf.
    slicing loaf of fruit, nut, and seed crackers
  • Put the slices in a single layer on a dry baking sheet (you can fit them closely together) and bake for 15 minutes on one side, then flip for another 15 minutes. Note: depending on the thickness of your crackers they could take a little more or a little less time. Watch carefully so that they don't burn.

Cook’s notes

  • If using larger dried fruits like apricots or figs, be sure to cut them in smaller pieces.
  • If you don’t have buttermilk you can make a substitute using whole milk and a tablespoon of lemon juice. Mix them together and let sit on the counter for 15 minutes before using.

other ingredients to use:

  • fresh or dried herbs
  • grated aged cheeses
  • different whole grain flours like buckwheat or rye
  • rolled oats


Serving: 1crisp | Calories: 31kcal | Carbohydrates: 4g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 39mg | Potassium: 34mg | Fiber: 1g | Sugar: 1g | Vitamin A: 8IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg
The nutritional information for recipes on this site is provided as a courtesy and although tries to provide accurate nutritional information, these figures are only estimates.
e book

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    Leave a Reply

    Please rate this recipe!

  • Reply
    April 9, 2022 at 8:06 pm

    5 stars
    Hi Sue

    This Recipe was easy and the loaves baked perfectly and sliced well too!
    I am impressed! When you say that they can freeze…. Are you freezing the finished crackers or the loaves to make into fresh crackers at a later date?
    Was not sure how frozen the loaf would get if left in the freezer beyond the suggested 2 hours.

    • Reply
      Sue Moran
      April 10, 2022 at 5:43 am

      I just leave the loaf in the freezer, then slice and bake whenever. I suppose you could freeze the baked crackers as well.

  • Reply
    Christine G.
    March 1, 2022 at 12:00 pm

    5 stars
    Hubs wants to know if he can eat one of these loaves before they are baked again and made into crackers. Would this be edible?

  • Reply
    February 24, 2022 at 3:41 am

    5 stars
    Seriously brilliant idea and so healthy I love the dried fruits and combination of flavors perfect for my late night snacks

  • Reply
    February 23, 2022 at 9:03 pm

    5 stars
    I just love all the healthy and nutty combinations that go into making this crisps. Perfect for any time snack or as you say the cheese Board combination. I have to give this a try.

  • Reply
    February 23, 2022 at 8:48 pm

    5 stars
    Such a delicious recipe! It’s so full of flavors and textures- will be making this more often!

  • Reply
    February 23, 2022 at 12:18 pm

    Can almond flour be substituted for whole wheat or bread flour?

    • Reply
      Sue Moran
      June 14, 2022 at 4:02 pm

      I haven’t tried that Lisa, not sure.

  • Reply
    February 23, 2022 at 11:41 am

    If I use rolled oats would I need to reduce the amount of flour?
    Baking these are at the of my “to do “!
    Thanks for all your outstanding recipes.

    • Reply
      Sue Moran
      February 23, 2022 at 1:09 pm

      If you just want to add a small amount, like 1/4 cup, then I think you’re fine. More than that and I’d reduce one of the flours by a little bit.

  • Reply
    Carrie McMillan
    February 21, 2022 at 4:54 pm

    If I don’t have mini loaf pans, would standard size work and cut smaller before second bake?

    • Reply
      Sue Moran
      February 21, 2022 at 4:56 pm

      Yes, I’ve made this in standard loaf pans, that will work. The cooking time will be more like 40-45 minutes.

  • Reply
    February 21, 2022 at 4:06 pm

    They look so good! Can’t wait to try making these. Thanks for the recipe.

    • Reply
      Sue Moran
      February 21, 2022 at 4:51 pm

      I know you’re going to love them 🙂

  • Reply
    February 21, 2022 at 3:21 pm

    Can you recommend gluten free flour substitutes?

    • Reply
      Sue Moran
      February 21, 2022 at 3:36 pm

      I plan to try to make these with gluten free flour but I haven’t gotten to it yet. I would suggest a good all purpose gf blend to start with, I like Bob’s Red Mill.

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