Are you familiar with Raincoast Crisps yet? They are from Vancouver, B.C., from a company called Lesley Stowe Fine Foods. I don’t know any of their other products yet, which is probably a good thing. A box of those crisp, crunchy, flavorful crackers costs about $7. That was fine when I was getting a paycheck. Now? Not so much. I am thankful that I can still afford a splurge now and again, but alas I am now saving my money for the cheese not the crackers.
The thing is, I have been craving Raincoast Crisps something fierce. After a little searching online, I came across a recipe that damn near replicates the crisps. This week, I decided to give it a try.
I have made crackers a couple of times. I’ve made paper thin crunchy crackers and cheesy crackers. I know my way around a cracker recipe. They are generally pretty simple – 4 or 5 ingredients; mix; roll; bake. This recipe however is a little different. If you haven’t had Raincoast Crisps, you will probably think, “Why bother.” Well then, go on out and buy yourself a $7 box of crackers. If you develop a habit however, you may reconsider making your own.
Most ingredients you can find in the bulk food section of any well-stocked grocery store. The flax seed meal needs to be refrigerated, so you may need to look for it there. Just buy what you need for 1-2 batches, which will make these really affordable snacks.
You bake the thick, lumpy batter in a loaf pan and when it comes out of the oven it looks like a burnt loaf of bread. The next day however, when you slice up the loaf, all the treasures you mixed into the batter reveal themselves like little jewels. Sprinkle each slice with some kosher salt, then oven dry them for a couple of hours. Once cooled, they are ready to store. Or eat. I prefer to serve mine with a rich triple-cream brie, like Delice de Bourgogne.
1 cup whole wheat flour
1/2 cup dried cranberries
1/2 cup unsalted pumpkin seeds
1/2 cup pecans
2 Tablespoons flax seed meal
1 Tablespoon flax seed
1 Tablespoon sesame seeds
1 teaspoon rosemary, minced
3/4 cup buttermilk
1 1/2 tablespoons honey
1 1/2 tablespoons brown sugar
1 tablespoon molasses
1 teaspoon baking soda
1/2 teaspoon fine sea salt
Kosher salt for sprinkling
Mix first 8 dry ingredients in large bowl. In measuring cup, mix buttermilk, honey, brown sugar, molasses, baking soda, and salt. Combine wet into dry ingredients. Pour batter into greased small loaf pan.
Bake at 350 degrees for 45 minutes. Cool, wrap, and store overnight in the fridge.
The next day, thinly slice the loaf into 1/8-inch slices.
Place on cookie sheet lined with parchment; sprinkle lightly with kosher salt.
Oven dry at 200 degrees for 30 minutes. Turn off oven and leave to dry for about 2 hours. When completely cool, store airtight container.