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
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 rosemaryPreheat 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
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
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
Luann on 28 Jan 2009 at 5:42 am #
YUM!!
ladyloo on 28 Jan 2009 at 6:23 am #
You can MAKE these things?!! Oh, what have you done to me?!
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?
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!
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!
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.
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.
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.
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.
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…
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!
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!
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….
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.
Colleen on 28 Jan 2009 at 12:05 pm #
OMG OMG OMG!!!!
I LOVE those things! THANK YOU!!!!! (from the bottom of my wallet!)
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
piccola on 28 Jan 2009 at 6:36 pm #
Those are my fave thing to spread hummus on. You’re such an enabler, Julie.
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?
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!
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!
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?
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.
JulieVR on 28 Jan 2009 at 10:47 pm #
Thanks DJ – you just did!
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!
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.
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.
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…
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!
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.
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.
Brooke on 08 Apr 2009 at 5:07 am #
I think I might love you! Thank you so much for sharing this recipe.
Monique on 08 Apr 2009 at 7:46 am #
Thank you so much! These look great and I am happy I found your blog!
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!
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!!
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!!
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.
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
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 [...]
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!
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 [...]
Roasted Tomato and Goat Cheese Tarte Tatin | dinner with Julie on 21 Jun 2009 at 9:43 pm #
[...] florescent orange spots. I realized that I hadn’t actually sliced and baked the Raincoast Crisps I had made (you bake them as loaves first, which were still in the freezer) and everyone was [...]
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).
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….
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).
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. [...]
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.
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.
wing’s (mostly) food blog » Blog Archive » rosemary raisin pecan crisps on 27 Aug 2009 at 12:51 am #
[...] rosemary raisin pecan crisps from dinner with julie [...]
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!
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?
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?
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.
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
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….
Boeuf Bourguignon (as part of a Julie & Julia Potluck) | dinner with Julie on 07 Dec 2009 at 10:07 am #
[...] rewind, after homemade Raincoast Crisps and French cheese (mimolette and triple crème) our first course came courtesy of Gwendolyn of [...]
The Discovery Box | dinner with Julie on 12 Dec 2009 at 8:06 am #
[...] some homemade Raincoast Crisps, and you have yourself a [...]
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.
jen_neh on 18 Dec 2009 at 10:39 pm #
You made my Christmas! These are additively tasty!! Thank you so much for sharing!!
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
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!
Anonymous on 03 Jan 2010 at 4:49 pm #
You’re amazing! Thank you so much!
Double Lemon Pound Cake | dinner with Julie on 25 Jan 2010 at 10:54 pm #
[...] One Year Ago: Rosemary Raisin Pecan Crisps [...]
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!
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!
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!
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.
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!
How Much Do We Love… » Blog Archive » HMDWL 124 on 10 Jun 2010 at 9:32 pm #
[...] Try making your own Raincoast Crisps with this recipe! [...]
home-made raincoast crisps « all i really need on 01 Jul 2010 at 9:22 pm #
[...] is doing alot of the things I hope to do more of. Well, it’s also actually thanks to this blog, which was sent to me by Karen, so I feel credit is due both [...]
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.
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