Homemade Raincoast Crisps

There are some things out there that we all seem to be willing to pay quite the premium for. Is it the esthetics? The quality? The name? All of these may be true for that Porsche that you’ve been admiring or that Fendi bag that you are saving your pennies for. But what about crackers? I never thought I’d be willing to pay close to $10 for a box, but Raincoast Crisps are just that tasty. Ryan’s Gramsy (cook and baker extraordinaire) passed on this recipe for a homemade version of this healthy treat. You can play with the ingredients to suit your fave flavours and I promise they will come out just as crispy, just as chewy, just as salty and just as sweet as the boxed variety.

Mix together:

2 cups flour

2 tsp. Baking soda

2 tsp.  Salt

½ cup brown sugar

½ cup honey

2 cups buttermilk

Add to above mixture:

1 cup raisins or dried cranberries

1 cup chopped almonds or pecans

1 cup pumpkin seeds

1 cup sunflower seeds

¼ cup sesame seeds

Pour into 3 – 5 mini loaf pans. (I buy disposable aluminum ones for this because I find that they are the perfect size)

Bake at 350 degrees for 45 minutes.  Freeze.

When ready, slice thinly and bake at 275 degrees for 15 – 18 minutes.

Turn off oven and leave them in there until they are completely cool.

Feel free to try other flavour combos – Rosemary Pecan, Fig and Olive, Cinnamon Raisin, the possibilities are endless!

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