Rosemary Raisin Pecan Crisps

Raincoast+Crisps+on+Oka Rosemary Raisin Pecan Crisps

OK you guys, I can’t believe I’ve been holding out on you with these for over a year. For that matter I can’t believe I’ve been holding out on myself – I haven’t made a batch of these since I’m sure before W was born, out of sheer laziness. Not that they’re all that challenging. I forgot how totally dead-easy they are. Do you recognize them? Raincoast Crisps.

I love them. Like hysterical Bridget Jones love. (“I’m not sleeping with them both at once – I accidentally slept with each of them separately.” – Bridget to Shaz on Daniel Cleaver and Mark Darcy) For awhile I was so voraciously addicted that I bought a box more than a few times a week – like picking up a pack of cigarettes, only pricier. So I set about figuring out how to make them myself. The ingredient list looked an awfully lot like Boston brown bread, so I gave it a go.

Easier than pie: you stir up the dry ingredients, pour in some buttermilk, brown sugar, honey and the all-important rosemary, raisins and pecans, and bake the batter in two loaf tins until golden and firm. Freeze them – this makes it easy to slice them really thin, and then bake them again, like you would biscotti. The result is astonishingly similar, and keeping the loaves in the freezer allows you to slice and bake a batch at a time (about a half a loaf works for me) and keep the rest for another time. This recipe equals about four boxes.

None of the subsequent varieties have been able to replace the original rosemary-raisin-pecan ones for me, but I’m sure you could adapt the stir-ins to make these fig-olive or cranberry-hazelnut. My favourite accoutrements are Sylvan Star old Gouda, soft, spreadable goat cheese or mild, nutty Oka, which I have in my fridge but was actually afraid to unwrap, lest I polish the whole thing off myself. Don’t think it won’t happen. So today I’ve been practicing safe snacks and eating them straight-up.

 Rosemary Raisin Pecan Crisps

Rosemary Raisin Pecan Crisps

2 cups flour
2 tsp. baking soda
1/2 tsp. salt
2 cups buttermilk
1/4 cup brown sugar
1/4 cup honey
1 cup raisins
1/2 cup chopped pecans
1/2 cup roasted pumpkin seeds (optional)
1/4 cup sesame seeds
1/4 cup flax seed, ground
1 Tbsp. chopped fresh rosemary

Preheat oven to 350° F.

In a large bowl, stir together the flour, baking soda and salt. Add the buttermilk, brown sugar and honey and stir a few strokes. Add the raisins, pecans, pumpkin seeds, sesame seeds, flax seed and rosemary and stir just until blended.

Pour the batter into two 8”x4” loaf pans that have been sprayed with nonstick spray. Bake for about 35 minutes, until golden and springy to the touch. Remove from the pans and cool on a wire rack.

The cooler the bread, the easier it is to slice really thin. You can leave it until the next day or pop it in the freezer. Slice the loaves as thin as you can and place the slices in a single layer on an ungreased cookie sheet. (I like to slice and bake one loaf and pop the other in the freezer for another day.) Reduce the oven heat to 300° F and bake them for about 15 minutes, then flip them over and bake for another 10 minutes, until crisp and deep golden. Try not to eat them all at once.

Makes about 8 dozen crackers.

Per cracker: 30 calories, 0.8 g total fat (0.1 g saturated fat, 0.4 g monounsaturated fat, 0.3 g polyunsaturated fat), 0.7 g protein, 5.3 g carbohydrate, 0.2 mg cholesterol, 0.3 g fiber. 23% calories from fat.

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January 27 2009 09:44 pm | appetizers and snacks

175 Responses to “Rosemary Raisin Pecan Crisps”

  1. Manon from Ontario on 28 Jan 2009 at 4:28 am #

    Julie, they look good. How do you figure out the calories and all for a recipe?
    That is part of my problem, I don’t always know how much calories my recipes are!
    I should be shipping the package out today.
    Thanks,
    MFO

  2. supersu on 28 Jan 2009 at 5:37 am #

    yum yum

    i LOVE LOVE LOVE these crackers too!

    i laughed out loud when you stated that they are ‘more expensive’ than cigarettes….(smoking is the ONLY bad habit i have kicked) :(

    take care
    su :)

  3. Luann on 28 Jan 2009 at 5:42 am #

    YUM!!

  4. ladyloo on 28 Jan 2009 at 6:23 am #

    You can MAKE these things?!! Oh, what have you done to me?!

  5. Barb on 28 Jan 2009 at 6:50 am #

    These not only look like a great cracker – they also look like a great slice of bread. Do you ever eat it fresh, not toasted?

  6. Erica B. on 28 Jan 2009 at 6:58 am #

    omg Raincoast Crisps are addictive love them with Oka or with a Chevre spread I get from Planet Organic, or plain heh… boxes don’t last long around here either.

    *Ack* Josh is getting in to the peanut butter.

    Thanks for the recipe! :)

  7. JulieVR on 28 Jan 2009 at 8:04 am #

    I haven’t eaten it fresh – to be honest it’s very dense and not as appealing as you’d think. But give it a try! Then thinly slice and toast the rest!

  8. Evelyn on 28 Jan 2009 at 8:10 am #

    As well as trying to eat better, but I’ve been trying to eat cheaper and Rain Coast crisps don’t fit in the budget (and are gobbled by kids without true appreciation of their specialness).

    These bring back lovely memories of picnics in the OK valley, paired with soft cheeses, dates and wine. MMmm…I have to try to make these now.

  9. Fiona on 28 Jan 2009 at 8:17 am #

    Ahhh, no way! I’m sending the link to my mom. My parents are obsessive Raincoast Crisp consumers (sometimes Rain”toast” Crisps after a glass or two of wine). She’ll love this.

    They’re really good with a sharp smoked cheddar.

  10. Anita on 28 Jan 2009 at 8:24 am #

    Woohoo!! I can’t wait to try out this recipe. It will be so nice to replicate those delicious Raincoast crisps at home.

  11. JoJo on 28 Jan 2009 at 8:39 am #

    Sorry – unrelated to Raincoast Crisps, but relating to something else which is also tasty: Regarding the search for Canton Beans: I get them at Sobey’s (Red Deer). They are not in the bags, but in glass jars, 4 inches high and fairly squat. The label, which covers most of the jar, is gold and brown and tan. The misleading part is the word “Brunch” in quite large script, but if you look in the upper left corner of that word, you will see Canton.

  12. Lana on 28 Jan 2009 at 8:57 am #

    OH Happy Day! My story is that when I flew out to see Rachael in April 07, I brought a block of 6 year old cheddar cheese and after she and Scott picked me up at the airport, we had the cheese with Raincoast Crisps and Yard Dog wine.
    About 6 months later, my fav store in Ottawa started selling them and I started to treat myself once every month or so.
    And now I can MAKE them??
    I always liked you, Julie…

  13. Hanna on 28 Jan 2009 at 9:29 am #

    Love it! I LOVE these as well….I think EVERYONE loves these. I am definitly going to try making these!
    Thanks!

  14. Dana on 28 Jan 2009 at 10:22 am #

    You sly dog! At over $6 a box, you’ve saved yourself a lot of money each week. Nice!

  15. gwendolyn on 28 Jan 2009 at 11:01 am #

    Aha! This is going to my must-make-soon file. I brought a package of raincoast crips and a wedge of double-cream brie (I have no shame, apparently) to a little event with some girlfriends. It’s not hyperbole to say the entire box of crackers and cheese were gone within 10 minutes. We didn’t even let it get past the kitchen counter….

  16. pauline on 28 Jan 2009 at 11:57 am #

    You have hit the jackpot with these Julie. You know I love my wine well I love those crakers too. Love it love love it.

  17. Colleen on 28 Jan 2009 at 12:05 pm #

    OMG OMG OMG!!!!
    I LOVE those things! THANK YOU!!!!! (from the bottom of my wallet!)

  18. Manon from Ontario on 28 Jan 2009 at 3:51 pm #

    Just to let you know I just mailed you a packadge of “samples”, maple syrup, maple sugar, maple butter, spiced apple rings and apple butter. You should receive it in two days. It’s in a hp ink cartridge box so don’t be surprised. I taped an enveloppe with the cheque on the box for your cookbooks.

    Pls let me know asap when you receive the package.

    Bon appetit ;)

    MFO

  19. piccola on 28 Jan 2009 at 6:36 pm #

    Those are my fave thing to spread hummus on. You’re such an enabler, Julie. :)

  20. JJ on 28 Jan 2009 at 6:52 pm #

    GENIUS, absolute GENIUS! Julie, you’re the best.
    One question, how do you get them sliced to perfectly thin? Any tips you’d like to share?

  21. mk on 28 Jan 2009 at 7:12 pm #

    your recipes make me want to bake and cook as soon as i see them…thank god for bookmarks.

    now, if i’m a bit of a wimp when it comes to chunk in things, can i make these sans add-ins?

    thanks, julie!

  22. JulieVR on 28 Jan 2009 at 7:28 pm #

    Freeze the loaves and slice them with a serrated knife. Seriously, that’s it. It’s easier than it sounds!

    And sure, you can make them without the add-ins!

  23. DJ on 28 Jan 2009 at 8:24 pm #

    These are awesome! These are the ones from your “Grazing” cookbook right? I LOVE that cookbook of yours Julie, why don’t you give it a plug here?

  24. Heather on 28 Jan 2009 at 9:33 pm #

    This looks fabulous. But, for those who either don’t have the time or the ambition to make these, here’s a tip: You can buy a huge plastic tub of these (in three flavours) at Costco. They’re Kirkland (Costco brand), and taste every bit as good as Raincoast, but are way cheaper. They’re deadly with Costco’s jalapeno artichoke dip.

  25. JulieVR on 28 Jan 2009 at 10:47 pm #

    Thanks DJ – you just did!

  26. Nancy G on 29 Jan 2009 at 4:21 am #

    A RE-RELEASE OF GRAZING with pictures?!!! I am so excited. It is my favourite go to book of all time so do let us know when that hits the shelves.
    Love the raincoast crisps I have made these many times –I’ve actually never had the store bought kind –I’m sticking with these :)
    Love the red boots!

  27. Vivian on 29 Jan 2009 at 9:21 am #

    I knew there was something awfully familiar with the wee crisps in the photo but it didn’t ‘click’ until I read “Raincoast” and then it all came together. My friends from Vancouver used to send me a precious box of these each Christmas. They were a treasure! I often wondered how they got them soo-o thin. My GST report may have to get shoved aside today, as I intend to try the recipe stat! Thanks for sharing.

  28. Pierre Lamielle on 29 Jan 2009 at 3:27 pm #

    This recipe is awesome!
    It seems like a revelation when you discover that things you only thought you could buy actually have a recipe. Even more impressive is the fact that you cracked the code.

  29. SandyH on 29 Jan 2009 at 8:06 pm #

    Just had to try these and they are AWESOME! I can’t stop eating them! Great dunked in coffee too. Had a bit of trouble slicing them really thin because I didn’t let them freeze long enough, so my dentist may not be too impressed. The next batch will be even better. Great work Julie! We get a kick out of hearing you do the traffic on CBC too! Multi-talented…

  30. Charlene on 06 Feb 2009 at 12:13 pm #

    I’ve always wanted to try these, but the “let’s shove nuts into EVERYTHING possible because we get off denying tasty food to people with allergies!!!” madness has naturally meant I couldn’t.

    I can make these without nuts. Thanks!

  31. linda on 21 Feb 2009 at 2:17 pm #

    Substitute dried cranberries for raisins, and hazelnuts for pecans, and leave out the rosemary and you will have their cranberry variety.

  32. L. on 08 Mar 2009 at 3:15 pm #

    Actually, in some provinces, Raincoast crisps are cheaper than cigarettes. And in all provinces they are definately better for you. I think I’ll switch from smoking to eating these.

  33. Brooke on 08 Apr 2009 at 5:07 am #

    I think I might love you! Thank you so much for sharing this recipe.

  34. Monique on 08 Apr 2009 at 7:46 am #

    Thank you so much! These look great and I am happy I found your blog!

  35. Monique on 08 Apr 2009 at 4:52 pm #

    I just found your blog today..made these tonight after dinner and work..and I love them! I didn’t have buttermilk so used milk w/ vinegar.I will have buttermilk next time..They are keepers!

  36. Lena on 21 Apr 2009 at 10:28 pm #

    These are so good! I also enjoyed the bread before the second baking. I pretty much ate almost all the crackers within an hour of them cooling off. Thanks for the great recipe!!

  37. S on 06 May 2009 at 9:56 pm #

    What kind of flour do you use? Would whole wheat work?
    From a student on a budget, huge thank you!!

  38. michaela on 25 May 2009 at 10:01 am #

    i tried your recipe and made some changes to make it my own. thank you for sharing these delicious treats! i sent the link over to my mom so she could try them as well. i took a few pictures.

  39. Jo on 26 May 2009 at 6:10 pm #

    I bought the Raincoast Crisps at a grocery store in Sonoma County, California, the other day and served them to company with the artichoke/jalapeno dip from Costco. They were so good and I asked my daughter if she knew how I could make them. She just got back to me with your website and this recipe was featured, front and center! Someone on your website actually said to use them with the Costco artichoke dip, so I am ahead of the game!I am very anxious to try these. My husband said he wants to “help” make them, so it will be a joint effort! Thanks for the recipe. Jo

  40. As often as I should | Delicious Cooking Recipes on 29 May 2009 at 4:21 pm #

    [...] I came crossways a instruction for Rosemary Raisin Pecan Crisps, my prototypal intellection was “yum!” as it is no info that I am famous to snack today [...]

  41. Magda on 29 May 2009 at 9:00 pm #

    So being a geeky researcher, I needed to know, can I make Raincoast Crisps myself? And so I found your website. The originals would get stuck in my throat everytime I thought about the price ($8). My motto in life is: “if they can do it, so can I”. I found your website and made to date 4 batches. SO EASY! I distributed them among my neighbors, and a girl from Vancouver (visiting Alberta) said they were actually better than the originals.
    THANK YOU!

  42. Wine and Cheese | dinner with Julie on 19 Jun 2009 at 7:57 pm #

    [...] it did remind me that I can make the rosemary-pecan kind my very own self, and I do believe I will whip up a batch for tomorrow [...]

  43. Roasted Tomato and Goat Cheese Tarte Tatin | dinner with Julie on 21 Jun 2009 at 9:43 pm #

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  44. Andrea on 22 Jun 2009 at 4:27 pm #

    So funny! My mom sent me the exact same recipe in November of last year, and for some reason I keep putting off making them. Will make them this weekend (I love them with Brie…I know this because my ACTUALLY makes them all the time).

  45. poonam on 10 Jul 2009 at 9:37 am #

    They are the best…..liked them so much and everyone who eats them…..THANKS SO SO MUCH….

  46. Deb from Sidney BC on 25 Jul 2009 at 1:49 pm #

    This recipe is the best! and I’ve been dying to make them, but couldn’t figure it out. I used three smaller bread pans rather than two and put one loaf in the fridge overnight (the others I froze), and used a sharp knife, no problem cutting thin, maybe because they are smaller. But friends from Vernon who gave me the recipe said she uses an electric knife (good luck finding one).

  47. As often as I should | kuchnia.wpblog.pl on 28 Jul 2009 at 3:02 am #

    [...] I came across a recipe for Rosemary Raisin Pecan Crisps, my first thought was “yum!” as it is no secret that I am known to snack now and again. [...]

  48. jaden on 28 Jul 2009 at 7:12 pm #

    That looks fantastic! I’ve never made crisps before, using rosemary is a great flavor combo with pecans.

  49. Melissa on 11 Aug 2009 at 5:07 am #

    I discovered this recipe yesterday. I made a batch last night and brought some in to the office today – I’ve made my co-workers very happy!

    I love RCCs, but only when someone else buys them. Now I can have them on hand whenever I want. Thank you so much for this, Julie. They’re just wonderful.

  50. wing’s (mostly) food blog » Blog Archive » rosemary raisin pecan crisps on 27 Aug 2009 at 12:51 am #

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  51. Virginia on 12 Sep 2009 at 6:23 am #

    Since your blog is very new to me and now quite addictive, I was intrigued by “raincoast crisps” which I’d never heard of. I’m from the U.S. heartland, Missouri. I make a load of biscotti for friends at Christmas……..this year they’ll be getting these amazing crisps! Thank you sooooooo much!

  52. Sarah G on 05 Oct 2009 at 5:27 pm #

    I made these today and they tasted too ‘salty’. But I am thinking it is too much baking soda. Any comment on this?

  53. JulieVR on 05 Oct 2009 at 10:37 pm #

    Hmm… looking back it does seem like a lot of salt – I’d cut it in half. But the soda would add a sort of metallic taste, is that what you’re getting?

  54. Sarah G on 16 Oct 2009 at 6:18 pm #

    No, I can’t say it is metallic. Definitely salty. I did notice the same flavour in Lesley Stowe’s newest flavour – can’t remember which it was.

  55. Sarah G on 17 Nov 2009 at 9:02 am #

    Hi Julie,
    Just wanted to share an adaptation of your recipe that I made yesterday. I have adjusted baking soda and salt.

    http://allourfingersinthepie.blogspot.com/2009/11/wild-rice-and-dried-cranberry-savoury.html

  56. Erika on 28 Nov 2009 at 6:17 pm #

    These are wonderful! Thank you so much for sharing! Does anyone know how long they will keep once made into crisps? I would like to make some and send them to my friend, but I’m afraid they may be stale by the time they get to her in the mail. I should probably just test that myself, but I can’t seem to keep them around for more than a day or two, they keep disappearing….

  57. Boeuf Bourguignon (as part of a Julie & Julia Potluck) | dinner with Julie on 07 Dec 2009 at 10:07 am #

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  59. Lynn on 12 Dec 2009 at 11:58 am #

    Julie thanks so much you have made my life complete and being diabetic it is a great treat for me.

  60. jen_neh on 18 Dec 2009 at 10:39 pm #

    You made my Christmas! These are additively tasty!! Thank you so much for sharing!!

  61. Sandra on 23 Dec 2009 at 5:41 pm #

    I had Rain Crisps at a friend’s house and loved them instantly, so my next visit to Whole Paycheck (Foods), I bought a package. Since we don’t have a Whole Foods nearby, I googled where to buy them and came across your recipe……, thank you, thank you, thank you…., they taste absloutely delicious!!! You nailed this recipe!!
    Sandra

  62. Mary Ann on 30 Dec 2009 at 10:09 am #

    To make these more festive, I substituted half the raisins for dried cranberries and used hulled (green) pumpkin seeds. Delicious- tastes exactly like the very expensive original! These will be served alongside your flaxseed wafers (from Grazing) with various cheeses and spreads on New Year`s Eve. Santé!

  63. Anonymous on 03 Jan 2010 at 4:49 pm #

    You’re amazing! Thank you so much!

  64. Double Lemon Pound Cake | dinner with Julie on 25 Jan 2010 at 10:54 pm #

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  65. Erica B. on 30 Jan 2010 at 4:29 pm #

    One year later and I finally made these. I’m going to a chocolate party so I changed them up a little. Added cacao nibs in place of the pecans and omitted the flax and rosemary (because it turned out I didn’t have any)and WOW! I’ll be making these again for sure!

  66. Libby on 31 Jan 2010 at 12:11 pm #

    I made these a couple of weeks ago and they turned out great! I baked the loaves in half-pint and wide-mouth-pint canning jars so that the slices would come out round. The only changes I made were I mixed the ground flax with the buttermilk before mixing in the batter and I added 1/4 c poppy seeds instead of the pumpkin seeds. What a treat, thanks for the recipe!

  67. MJP on 01 Mar 2010 at 10:00 pm #

    A friend brought me back a box of these from the Vancouver Olympic Games and they were great. I ate the whole box. Your ingredients are the exact same as on the box so I’m anxious to try it! Thanks!

  68. Corinne on 31 Mar 2010 at 3:02 pm #

    I can’t wait to try this recipe – Raincoast Crisps and Boursin are my “don’t have time to cook” go to party snack.

  69. Karen on 16 Apr 2010 at 1:23 pm #

    Julie, I finally made these last night. Lemme tell ya – they’re amazing. Thanks so much for sharing these with us. Actually thanks for all that you share with us – you inspire us all. Much appreciated.
    (Now I must go buy some really good cheese)
    Heaven!

  70. How Much Do We Love… » Blog Archive » HMDWL 124 on 10 Jun 2010 at 9:32 pm #

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  72. Donna on 15 Jul 2010 at 11:52 am #

    We fell in love with Raincoast Crisps when we traveled in Canada. They are pricey and it’s great to be able to make them whenever at enormous savings. Thanks for posting the recipe they are great! However I can’t seem to keep the crispiness past the first day. Any suggestions? Thanks.

  73. Kelly on 30 Aug 2010 at 8:51 am #

    THANK YOU!

    I tasted the commercial version of these crisps, by Lesley Stowe, while I had traveled North hundreds of miles. I was so in love with these that I ordered some from the store, but got on line to see where else I could snag some. I found your recipe, used my own Spice Island Rosemary plant and Red Flame raisins and created chips I found even more delicious! I’ve altered the recipe to create my own Cranberry Almond version, also more delish. I am so grateful for your generosity in sharing your recipe. You totally rock, girl! P.S.: Also love everything else you’ve shared.

    Kelly

  74. mmac on 16 Nov 2010 at 8:23 am #

    Hi Julie. Thanks for posting this recipe. I dream about eating these all the time. I am wondering how to keep the crisps fresh for days after they are cooked. Will just plain plastic work?

  75. sam on 29 Nov 2010 at 10:28 pm #

    I had seen this recipe in the Whitewater cookbook and have been making them for awhile…try mixing tarragon and garlic into cream cheese…so delicious. I prefer them with dried cranberries instead of raisins.

  76. Hum on 16 Dec 2010 at 1:59 pm #

    I made these and they came out perfect, just perfect. The whole house smelled like raincoast christmas. I couldn’t even tell the difference in the look, smell, texture or taste. I made a holiday version with cranberry, chestnut, caramalized ginger, and ‘festive spices’ and it was magical.
    Tips would include folding instead of mixing and a little extra brown sugar to get those crispy little holes…and I had to cook the original loaf for an hour instead of 35 minutes…not sure what happened with that. I tipped them to the side and sliced the semi frozen loaf using a large non serrated knife.
    Thank you ever so much. This has changed my life.

  77. SMITH BITES on 16 Dec 2010 at 4:21 pm #

    YOU are my brand spankin’ new BFF!!!!!!! I discovered these about a month ago, picked up 4 boxes and actually paid for and took them home. My next trip back to the store revealed how much these little gems cost – CHOKE!!! So I purchase one more box to bring home to see if I could figure out a recipe. But now I don’t have too!!!! THANK YOU!!! signed, ‘Addicted in Indy’

  78. mrsblocko on 17 Dec 2010 at 9:36 am #

    A quick question, is Ground Flax the same as Flax meal? I’ve never used flax seed before and don’t want to accidently buy the wrong thing. Thanks!

  79. JulieVR on 17 Dec 2010 at 10:08 am #

    Yep! either or.

  80. Rosemary Raisin Pecan Crisps « the simple (allrecipes) cook on 22 Dec 2010 at 2:58 pm #

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  81. Cynthia on 15 Jan 2011 at 11:26 pm #

    This is my favorite thing to get at… Trader Joe’s. Yes they are using your recipe!!! : ) I’m so happy I found it online.

  82. Heather on 20 Jan 2011 at 3:52 pm #

    The Raincoast Crisps recipe works wonderfully for those of us who are gluten-free. I buy a brand of mixed gluten free flours called Celimix (Bread Mix) and use the same proportion for flour as in the recipe. They’re fabulous too!

  83. elia@feedyoursister on 23 Jan 2011 at 11:01 am #

    Julie, I love the Raincoast Crips, they are totally addicting, so thank you for posting this recipe so that I can make them all the time!! Mine are cooling off in the freezer, I can’t wait to slice, bake, and eat them!! I’ll be posting your recipe on my blog soon!! Thanks!

  84. elia@feedyoursister on 23 Jan 2011 at 7:41 pm #

    My crisps came out much thicker than yours look…I used a serrated knife, but still couldn’t get them to be thin. Any suggestions????

  85. JulieVR on 23 Jan 2011 at 7:46 pm #

    Freezing them – partially or fully – will help you slice them nice and thin! keep that serrated knife!

  86. Erin on 26 Jan 2011 at 5:39 pm #

    Thank you thank you thank you! I love these, but cannot justify buying them. I cannot wait to try this recipe.

  87. The Members Lounge » Blog Archive » Christmas Potpourri for $300 on 01 Feb 2011 at 9:12 am #

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  88. Crispy Toasts | Everything But The… on 02 Feb 2011 at 3:21 pm #

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  89. Korena in the Kitchen on 19 Feb 2011 at 12:35 am #

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  91. Debra on 25 Feb 2011 at 7:28 am #

    Like everyone, I love these, too. Since I live in Belize where they’re not available, I am saved from temptation except when I go to Canada each year. Would love to make them, and everything is available here except for the flax seed. Is there anything that could substitute?

  92. Cookiemaker on 25 Feb 2011 at 10:30 am #

    CHOWhound just linked to your wonderful recipe, so word is out EVERYWHERE in the foodie blogosphere about this code you cracked. That’s what I call useful detective work. Forever indebted to you. Many thanks.

  93. Karen on 25 Mar 2011 at 3:37 pm #

    Thanks so much, I made them as written & they are delightful. Having never tried the original I can’t imagine that something sitting on the store shelf could be better, going to try fig & kalamata olive next….what a great basic recipe..kudos Julie

  94. Karen on 03 Apr 2011 at 7:26 am #

    Whole Foods sampled these with mascarpone cheese a month ago – I knew I had found a possible new food obsession. Still at $7.99 I couldn’t buy them; price was obscene. Same day – saw them for a dollar less at 2 local supermarkets, and I was hooked. 4 packages in a month. Thanks for the recipe, you saved me at least $200.

  95. Karen on 03 Apr 2011 at 7:31 am #

    I did notice one difference. The commercial brand have a sheeny glaze on them. Do you think that’s egg white brushed on?

  96. JulieVR on 03 Apr 2011 at 10:59 am #

    Karen – could be! that would likely do the trick!

  97. Mrsblocko on 07 Apr 2011 at 11:07 am #

    I can’t believe how these taste just like the real thing! (I wrote about making them here.) Thank you for sharing the recipe and fueling my cracker addiction!

  98. Homemade Rosemary Raisin Crisps « on 14 Apr 2011 at 1:42 am #

    [...] guided by (one of) my New Years’ Resolutions {more on that some other time…}, I found a recipe and decided to make them myself.  Ironically, this hasn’t been on my list of “Things to cook [...]

  99. Carolyn on 25 Apr 2011 at 1:07 pm #

    These are amazing and I’ve passed the link on to many others already. Karen, have you tried the fig & kalamata olive version yet? If so, please share your version. Love, love, love these crackers as much as cookies! My poor rosemary plant won’t know what’s hit it with all the pruning it’s getting. Thank you!

  100. fig & olive crisps on 25 Apr 2011 at 3:47 pm #

    [...] Adapted from: http://dinnerwithjulie.com [...]

  101. Sandra on 16 May 2011 at 8:14 am #

    So fantastic…can not stop eating them!!!!!!!!!!!!!!!!!!

  102. Anne Jisca's Healthy Pursuits » Whole Wheat Crisps on 18 May 2011 at 8:57 am #

    [...] far the easiest cracker recipe I have tried, yet taste wonderful! The original recipe I followed is here, below is my slight adaptation to it. Because, as my husband would tell you, I just can’t [...]

  103. Whole Wheat Crisps « Anne Jisca's Healthy Pursuits on 03 Jun 2011 at 10:33 pm #

    [...] far the easiest cracker recipe I have tried, yet taste wonderful! The original recipe I followed is here, below is my slight adaptation to it. Because, as my husband would tell you, I just can’t [...]

  104. Meghan on 20 Jun 2011 at 9:43 am #

    These were so easy to make and my family loved them … they tasted just as good as the real thing (without forking out $6.99). As always Julie, your recipe was great and I will use it again and again!

  105. Three Months of Homemade Bread for Alex: Part III « Bottom-Up Food on 25 Jul 2011 at 8:04 pm #

    [...] crisp crackers using this Dinner with Julie recipe. I loved these, but others weren’t as fond. I like the main batter quite a lot, and baking [...]

  106. carol on 07 Aug 2011 at 6:05 pm #

    I will be so happy when they open in Ft. Collins Colorado
    Really enjot their food–my favorite is the Pecan raisin crisps!!!!!!!!

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  108. Christoph Michels on 18 Aug 2011 at 8:34 am #

    Hi Julie,

    thank you for the crisp-recipe!

    Greatings from Bavaria /Germany.

    Christoph

  109. Tara S on 21 Sep 2011 at 6:27 pm #

    I’m on my second batch of these now. So awesome and cheap! Thank you Julie!

  110. Mark G on 09 Oct 2011 at 6:40 pm #

    These were an absolute favorite when I lived in New York but the price kept rising. Now that I live on the west coast I figured I’d never again have them. Stumbled onto your recipe (yep, a bit late to the party) and was overjoyed. Superb. My sister-in-law favored the health crisps. Any thoughts on trying to imitate those as well?

  111. Meimei on 20 Oct 2011 at 8:28 am #

    These are amazing, thank you, thank you!!!!!!!!!!!!!!!
    I can’t decide what I like better the bread or the crisps.

  112. A Happy Anniversary and Some Maple Fruit and Nut Crisps « Bob Vivant on 27 Oct 2011 at 5:26 pm #

    [...] Adapted from Tara at Seven Spoons and Julie. [...]

  113. Delicious Homemade Cranberry Hazelnut Crisps | Lil Duckie Arts on 04 Nov 2011 at 3:51 pm #

    [...] Source: adapted from Dinner with Julie [...]

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  115. snack time! « fashionfoodfeminism on 15 Nov 2011 at 1:46 pm #

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  116. Jill on 16 Nov 2011 at 8:53 pm #

    I am so glad you did this recipe….After reading the side of the box of Trader Joe’s Raisin Rosemary Crisps I thought I would try to experiment on my own…and now I don’t have to. …(@ $3.99/box, even that seemed steep to me. Guess I’m just dutch cheap and so glad to see your recipe. I’m planning on making these for my appetizers on Thanksgiving next week. Tremendous!

  117. Jesseline on 09 Jan 2012 at 8:13 am #

    I tasted Raincoast Crisps for the first time during the holidays and was immediately smitten. I bought a box, and made this recipe, then had a few people come over to do a blind taste test. The overall reaction was amazement on how similar they tasted, with comments that mine tasted “fresher”. I think I won hands down with your recipe, and I much prefer them over the boxed ones. A definite keeper for years to come!

  118. Rachel on 25 Jan 2012 at 1:45 pm #

    It is good as a quick bread after first bake. So Now I bake 2 batches of them at once and eat one of the batch as fresh bread.

  119. Figs and Olives « zookling on 11 Feb 2012 at 12:45 pm #

    [...] I had a moment of temporary insanity on a lunch break the other week.  I stopped into the grocery store for some fruit and purchased these crackers.  I can’t even tell you how much I paid for them. It was inappropriate.  Only it turns out that they were so good I needed more. But I could not bring myself to buy another package. Moving from temporary to repeated insanity is something I just can’t get behind.  And so began the internet search.  It didn’t take me long to come up with this recipe. [...]

  120. David Marks on 18 Mar 2012 at 9:08 am #

    I was in Trader Joe’s a couple of weeks ago and they were handing out samples of those RainForest crackers with a dab of stilton cheese. It was so good, I immediately picked up some stilton. But when I saw $4 price for a five ounce box of crackers, I deferred. But at home with the stilton, I still had a hankering for the hors· d’oeuvre. I did an on-line search and found this blog and this recipe (enjoyed the movie, Julia and Julia, by the way!). Finally made the crisps. Substituted 1/4 cup rye flour for a quarter cup of the white flour. Used roasted salted sunflower seeds instead of sesame seeds. Used a whole package of Trader Joe’s Rosemary Pecans and Cranberries (.5 oz, 141 g., about 1 and a third cup). That sufficed for my pecans. I omitted the flax. Used about a tablespoon dried rosemary broken up in mortar.

    Incredible, outstanding result. THANK YOU!

  121. Crispy Amazingness! « Sweet Leaf on 30 Apr 2012 at 6:03 am #

    [...] This post is especially for my mother-in-law, and of course anyone else with a love of Raincoast Crisps. We were visiting my in-laws over Easter, and my mother-in-law had a box of these crisps. They are super crunchy, full of yummy nuts, seeds and dried fruits, with a touch of sweetness making them the perfect base for enjoying cheese, hummus, and any other savoury topping. But they are really expensive. Don’t get me wrong, they are all natural and totally worth it, but for those of us who can eat a whole box in one sitting, it can be a pricey habit. I looked at the ingredients on the box, and since they are all natural I recognized, and had on hand, pretty much all the ingredients. And being a baker, I also recognized by the look and consistency of the crackers, that they must be double baked like biscotti. And being resourceful, I headed to the internet to search for a recipe. I found a recipe on a blog and set about making some of these crisps for myself. You can find the original recipe here: Dinner with Julie. [...]

  122. Sugar Friday: Rosemary Raisin Pecan Crisps | Must Eat Now on 22 Jun 2012 at 3:56 am #

    [...] talking about. And if you haven’t tried them yet, well, you’ll fall in love with these Rosemary Raisin Pecan Crisps and will be ruined for any other kind. While the store-bought brand is expensive, these [...]

  123. Lena on 02 Aug 2012 at 9:19 am #

    Ok, I have made these crispies today. They turned out pretty good for the first time. I made some substitutions though, I used copped dry figs instead of raisins and sliced almonds insted of pecans.
    I ended up baking one loaf in 4×12 pan at 350 degrees for about 50 min (it was still slightly undercooked in the middle when I sliced it), then I kept in the frige overnight. In the morning, I sliced them up using electric food slicer (very easy), but because it was slightly undercooked I had to be careful cuz some slices would fold and break in half as they came out of the slicer. Next time I will try freezing it first.
    I ended up with about 80 slices. I tried to bake them at 300 degrees per recipe, but they were still sort of soft. So baked them at 350 for 10-15 min on each side and they were just right.
    They turned out a bit sweet for me, I will try less sugar next time, however they must be very good since I get a slice every time I go to kitchen. Thank you very much for the recipe.

  124. Cracker Hacker | FruitPunchington on 05 Sep 2012 at 7:43 pm #

    [...] Adapted from Chowhound and Dinner with Julie [...]

  125. Rosemary Raisin Crisps, plus a couple math recipephanies | Recipephany on 15 Sep 2012 at 3:45 pm #

    [...] engineer a recipephany for a similar cracker called Lesley Stowe’s Raincoast Crisps. Her blog, “Dinner with Julie,” shows how it is twice baked, like biscotti, but easier. You stir up tiny eggless quick breads, bake [...]

  126. Whole Wheat Crackers « Anne Jisca's Healthy Pursuits on 21 Sep 2012 at 6:22 am #

    [...] far the easiest cracker recipe I have tried, yet taste wonderful! The original recipe I followed is here, below is my slight adaptation to it. Because, as my husband would tell you, I just can’t [...]

  127. Doug on 22 Sep 2012 at 7:17 pm #

    Tried the recipe – Fabulous!
    Here’s my variation: in addition to all of the other ingredients add 1/4 Cup Millet, and 1/2 Cup Sunflower seeds, and Whole Flax seed without grinding. Sometimes I use 50/50 wheat and white flour. Bake in 4 mini loaf pans each 5.75″ x 3.3″ x 1.875″
    THANK YOU Julie
    P.S. How about the Fig and Kalamata Olive version?

  128. Anonymous on 30 Sep 2012 at 1:49 pm #

    I love love love these cookies!!!

  129. Shoshana Bernie on 17 Oct 2012 at 11:55 pm #

    I like the raincoats kind. but I love the open nature kind better there from Safeways deli area called rosemary raisin crisp. So I changed the ingredients a little. And they turned out fantastic. I’m so excited. I used millet,brown flax seed(not ground ) dried rosemary and sugar inside of honey. They turn out so yummy

  130. Anna on 31 Oct 2012 at 10:10 am #

    These are SO delicious! I’ve been buying my mom Raincoat Crisps for years, but she knows how expensive they are, so she rations herself (even though I ask her not to!!)

    I was able to make her these, and now she enjoys them guilt free knowing they are homemade. We make a big batch in mini-loaves and freeze them, taking out a loaf or two to bake up whenever we’re running low in our cracker bin. Thank you!!!

  131. Diane Brody on 05 Nov 2012 at 9:27 am #

    Brilliant reverse engineering for a fabulous cracker! I have taken the liberty of sharing it on my blog, recipephany.com, giving appropriate credit, I hope, and a link. I call them Trader Faux Rosemary Raisin Crisps, but I think they are actually tastier than the original, and a bit heartier. I had a problem with raisins dropping the the bottom, and am not sure why that happened. A friend suggested using currants. Thanks so much for a superb recipe! Love your blog.

  132. JulieVR on 06 Nov 2012 at 7:57 am #

    So glad you like it!!

  133. Carmen on 19 Nov 2012 at 1:19 pm #

    Is it possible to make these gluten free – with perhaps Gluten free all purpose flour and Xantham gum?

    They are absolutely great so now want to make them for my glutarded friends.

  134. Laurie on 05 Dec 2012 at 10:29 pm #

    Would an electric knife work to cut the frozen loaf into slices?

    I enjoy you on CBC Julie, you always brighten my morning!

  135. Susan on 17 Feb 2013 at 7:19 pm #

    I read all the comments and questions, but didn’t see an answer to a question asked twice. How long will they keep, and how should they be stored?

  136. Julie on 17 Feb 2013 at 9:41 pm #

    Susan – sorry if I missed that one – if they are nice and crisp and dry, they will keep indefinitely in an airtight container. Hope this helps!

  137. grace on 18 Mar 2013 at 2:29 pm #

    I too love those Rainforest Crisps, and I made this recipe to great appreciation. My gals were astounded that this recipe freely exists online. My only note is that it took 55 mins for the initial baking (I’ve calibrated my oven) even in mini loaf pans. The second baking time is accurate although it’s possible to burn these if sliced too thin. You have my eternal thanks for this recipe!

  138. Gourmet crackers recipe - Chatelaine on 05 Apr 2013 at 2:00 am #

    [...] blogger Dinner with Julie has the developed a recipe that replicates the store-bought variety of these coveted crackers to a [...]

  139. Kristy on 20 Apr 2013 at 4:58 pm #

    These are a dead ringer for Rainforest crisps. Thank you so much for the recipe.

  140. Homemade Fruit & Nut Crisps | on 29 Apr 2013 at 3:15 pm #

    [...] recipe by Dinner With Julie. Makes about 8 dozen [...]

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  142. Raincoast Crisps | Wealth of Health on 01 Jun 2013 at 4:36 pm #

    [...] Source: Dinner with Julie [...]

  143. Twila on 05 Jun 2013 at 10:38 pm #

    These are so easy to make and sooooooo gooood. I am going to make more but I’m going to try different ingrdients. Maybe chopped dried apricots or other dried fruits. Something tasty and healthy

  144. Min on 07 Jun 2013 at 10:29 pm #

    Thanks for the fantastic recipe, it is a game changer! I made a few vegan-friendly modifications, and it turned out wonderfully.

    http://www.craftbandit.ca/2013/05/picnic-propaganda.html

  145. Lisa on 14 Jul 2013 at 8:04 am #

    These are amazingly good! I made them with white whole wheat flour and let the batter stand overnight in the refrigerator. I swapped sunflower seeds for the flax seeds (as I didn’t have any). The fresh rosemary is awesome.

    The first baked slices are just as good as the cracker version, too; both are so incredibly easy to make. Thanks for sharing this.

  146. As Local As It Gets & Cracker Crazy | SemiBlonde on 18 Aug 2013 at 11:06 am #

    […] great cheese so I did another search for a homemade version.  The first one I came across was from Dinner With Julie – it looked easy and delicious so I decided to give it a try. After mixing the dry […]

  147. Rick on 30 Aug 2013 at 8:04 pm #

    Never been to much of a raisin fan, yet pecans, now that’s another story. Love pecan most anything. Knowing that, you can’t blame me for making a couple of the best nut crackers out there. One for the kitchen/dining table and one for the garage for cracking by the bucket full. Want to check them out? see for yourself: http://www.rykeproducts.com/pecan-cracking

    Thanks, Rick.

  148. Rosemary Pecan Rasin Crisps | The Celestial Nest on 04 Oct 2013 at 11:01 pm #

    […] Posted on October 2, 2013 by corrinajune These little crackers are about $6.99 a box in the store.  So easy to make and with Thanksgiving and Christmas just around the corner they make an impressive appetizer contribution.  They go great with Boursin or Goat Cheese.  Heck, I eat them plain.  Find the recipe here @ Dinner with Julie […]

  149. Monica on 06 Oct 2013 at 7:59 pm #

    I just made these tonight after eyeing them throughout the entire summer! I remember the pecan fruit crisps from when I went to Terra Breads in Vancouver. Thank you for the recipe! My only question is about the texture, the flavor is awesome, but my raisins fell to the bottom and the crackers were to hard. What can I do about this?
    Thank you

  150. Double-baked Crisps (Clone-of-Raincoast) - Food and Whine on 19 Oct 2013 at 8:54 am #

    […] from and all credit to Julie for the original recipe. Fig and Walnut variation adapted from Seven […]

  151. The View from Great Island | It’s 5 O’Clock Somewhere Friday: Hazelnut Fig Seeded Crisps on 28 Nov 2013 at 12:47 pm #

    […] Fig Seeded Crackers          ~~~adapted from Dinner with Julie oven to 350 1 cup whole wheat flour 1 cup bread flour 1/2 tsp salt 2 tsp baking soda 1/4 cup […]

  152. DIY Food Gifts: (Raincoast) Sweet-and-Savoury Crisps | The Gumdrop Button on 09 Dec 2013 at 10:47 am #

    […] to Dinner with Julie for the original […]

  153. Laura on 04 Jan 2014 at 11:47 pm #

    I just discovered these (the commercial ones). So I am VERY excited to find this recipe–maybe I will feel less guilty about eating them if I make them lol? Pinning!

  154. Deanna on 17 Jan 2014 at 6:38 am #

    Been making these for awhile – with all different stir ins. But have yet to make them into crackers. The bread is delish with cheeses (brie, goat, homemade herbed cream) or toasted.
    It has been my Go To baked goods gift for the past 2 xmases and last year my husband dubbed it My Modern Fruitcake.

  155. IB Kitchen Club - Page 64 on 25 Jan 2014 at 8:33 am #

    […] 0.7 g protein, 5.3 g carbohydrate, 0.2 mg cholesterol, 0.3 g fiber. 23% calories from fat. Source: http://dinnerwithjulie.com/2009/01/27/rosemary-raisin-pecan-crisps/ From Occupied Palestine: We have suffered too much for too long. We will not accept […]

  156. Hazelnut Raisin Crisps - Dirty Gourmet on 11 Feb 2014 at 10:26 pm #

    […] when I stumbled upon Dinner With Julie’s recipe for Rosemary Raisin Pecan Crisps, I was really excited to try it. Her recipe is fantastic, and with some modifications I was able to […]

  157. Allison on 15 Feb 2014 at 7:47 am #

    I make this in muffin tins. That way I can freeze the muffins. Then when my girls and I want some crackers I just take one or two out and bake the crackers. I find it seems to yield more crackers then the loaf pans too.

  158. Cranberry Pecan Crackers | Breaking Bland on 10 Mar 2014 at 7:31 pm #

    […] adapted from (Dinner with Julie), makes 2 loaves or ~ 8 dozen […]

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  161. Copycat Recipe: Rosemary Cranberry Pecan Crisps | Vancity Buzz | Vancouver Events, News, Food, Lifestyle and More on 23 May 2014 at 3:58 am #

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  163. Erika on 03 Jun 2014 at 5:31 pm #

    Just made this little beauties and am excited to try them with some cheese.. I must admit I am not the most patient of people and didnt want to wait for them to cool down.. so I sliced them.. which worked okay but they are probably not at the thinnest proportion they could be. Thank you for sharing the recipe as I went to get it from a specialty store today as we first tried them in Canada and here in Wa. it was 11.25 !! too much for my taste so why not make em instead.
    Thanks again!

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  165. Lynne on 28 Jun 2014 at 12:07 pm #

    These came out great! I used zante currants, rosemary and pecans. So many great variations to explore. Thanks for the excellent recipe!

  166. stephanie on 05 Jul 2014 at 7:13 pm #

    these are in my oven now. for an additional 20+ minutes as the very middle bottom of the loaf was not done. so – i’ll cook them a little longer….i’m sure they’ll be fine. can not wait to taste them! and i love all the variations people have been mentioning…. thanks for the recipe!

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