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.
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!
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.
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.
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.)
2. Divide batter between 4 mini loaf pans
Bake until golden and a toothpick comes out clean.
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.
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!
copycat Raincoast Crisps cracker FAQS
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.
For sure. These crackers are low calorie and full of fiber, with no added fat and lots of nutritious fruits, nuts, and seeds.
Yes, they’ll freeze nicely. Put them in heavy duty freezer bags or freezer safe containers and use within 3 months.
Absolutely. Add a bit more seeds, or dried fruit instead.
They’ll keep quite a long time because they are so crisp. They will keep several weeks, but they never last that long!
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.
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.
I haven’t tried that but I don’t see why not. You might try almond, soy, or coconut milk.
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.
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.
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Copycat Raincoast Crisps Crackers
Video
Equipment
- 4 mini loaf pans See mine here
Ingredients
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
Instructions
- Preheat oven to 350F. Lightly butter or spray 4 mini loaf pans.
- Toss the dry ingredients together in a large mixing bowl.
- Add the buttermilk and honey to the bowl and stir until everything is well combined. Note: the batter will be thin.
- 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.
- Let cool briefly in the pans before turning out onto a rack to cool completely.
- 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.
- 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.
- 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.
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
Nutrition
Thank you so much for the recipe. I was wondering if it is possible to do it without the dried fruit, to make it a bit saltier. Could you replace with other things?
You can make it with nuts and seeds only, that will work. And definitely add a bit of extra salt if you like.
This is an absolute gem of a recipe! I have made it a few times now and had many compliments! I’m going to try substituting the bread flour for another whole grain flour and see how that turns out.
Thanks so much Trista and I have to agree, it is really a gem. It’s one of the recipes on this site that I personally make most often. When I don’t have a homemade batch around my husband buys the $$ ones, and usually half are broken!
Slightly less sweet than the storebought raincoast crisps but these are a winner. I only had one mini loaf pan so I scaled the recipe down without any issue. Just be sure to really grease the pan, as I dealt with some sticking. Definitely recommend butter or lard over oil here for extra non-stick. I used homemade kefir instead of buttermilk. Very flexible recipe and compared to $8.50/box in store, this will save me a ton.
Great to know you can scale this down to one loaf! I think its flexibility is definitely one of the highlights of this recipe. So happy you loved it.
Mine are not staying crisp, am I doing something incorrect?
If they aren’t staying crisp it’s likely they didn’t get baked quite long enough to dry out completely. Another reason might be that you have a lot of dried fruit in your crackers, especially larger pieces. Don’t store them in an airtight container, which will hold moisture.
When you bake another batch stay away from larger pieces of very moist fruits like apricots.
I’ve never had “real” Raincoast Crisps” as I’m too thrifty to spend $7 for 5oz. Now I never need to as these are fantastic! Switching up ingredients works well too! I used uncooked Quinoa (rinsed), to add protein. Thank you for a great copycat recipe!! 💕
You’re so welcome ~ the quinoa is an interesting addition!
These are fantastic! They are so easy to make, and my husband loves them – they are delicious with some cranberry goat cheese. I baked half the little loaves and saved two in the freezer for the future – they’ll be nice appetizers when we have dinner guests.
Made these last week and they turned out great. I accidentally doubled the honey, but they are still good. I used walnuts, almonds, dried pears/figs/cranberries, brown flax/ roasted sesame/sunflower/pumpkin seeds – a great way to use what you have on hand.
I agree ~ when I need to clear out my pantry I make these 🙂
Great recipe! My family loves them. Personally I will add some herbs (as suggested) and a little more salt into the recipe next time. Thank you for sharing the recipe.
Hi Sue. I love this recipe and have made it 3 times. I make Biscottis often too. My question is this. I bake them as I would a Biscotti and when they come out they are wonderful for a day or so in a container. But by day three they are softened and no longer crisp. Can you advise what I might change to keep these crisp longer? Thank you in advance.
You might not use an airtight container, I keep mine in an open container, especially if the weather is humid. The other issue might be the dried fruit. If yours is chunky or extra moist, like figs, for instance, that moisture can soften the crackers over time, so don’t keep them airtight, give them some breathing room.