159 responses

  1. Manon from Ontario
    January 28, 2009

    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.

  2. supersu
    January 28, 2009

    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
    January 28, 2009


  4. ladyloo
    January 28, 2009

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

  5. Barb
    January 28, 2009

    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.
    January 28, 2009

    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
    January 28, 2009

    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
    January 28, 2009

    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
    January 28, 2009

    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
    January 28, 2009

    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
    January 28, 2009

    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
    January 28, 2009

    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
    January 28, 2009

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

  14. Dana
    January 28, 2009

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

  15. gwendolyn
    January 28, 2009

    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
    January 28, 2009

    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
    January 28, 2009

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

  18. Manon from Ontario
    January 28, 2009

    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 ;)


  19. piccola
    January 28, 2009

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

  20. JJ
    January 28, 2009

    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
    January 28, 2009

    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
    January 28, 2009

    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
    January 28, 2009

    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
    January 28, 2009

    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
    January 28, 2009

    Thanks DJ – you just did!

  26. Nancy G
    January 29, 2009

    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
    January 29, 2009

    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
    January 29, 2009

    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
    January 29, 2009

    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
    February 6, 2009

    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
    February 21, 2009

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

  32. L.
    March 8, 2009

    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
    April 8, 2009

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

  34. Monique
    April 8, 2009

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

  35. Monique
    April 8, 2009

    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
    April 21, 2009

    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
    May 6, 2009

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

  38. michaela
    May 25, 2009

    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
    May 26, 2009

    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. Magda
    May 29, 2009

    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.

  41. Andrea
    June 22, 2009

    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).

  42. poonam
    July 10, 2009

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

  43. Deb from Sidney BC
    July 25, 2009

    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).

  44. jaden
    July 28, 2009

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

  45. Melissa
    August 11, 2009

    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.

  46. Virginia
    September 12, 2009

    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!

  47. Sarah G
    October 5, 2009

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

  48. JulieVR
    October 5, 2009

    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?

  49. Sarah G
    October 16, 2009

    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.

  50. Sarah G
    November 17, 2009

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


  51. Erika
    November 28, 2009

    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….

  52. Lynn
    December 12, 2009

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

  53. jen_neh
    December 18, 2009

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

  54. Sandra
    December 23, 2009

    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!!

  55. Mary Ann
    December 30, 2009

    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!

  56. Anonymous
    January 3, 2010

    You’re amazing! Thank you so much!

  57. Erica B.
    January 30, 2010

    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!

  58. Libby
    January 31, 2010

    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!

  59. MJP
    March 1, 2010

    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!

  60. Corinne
    March 31, 2010

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

  61. Karen
    April 16, 2010

    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)

  62. Donna
    July 15, 2010

    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.

  63. Kelly
    August 30, 2010


    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.


  64. mmac
    November 16, 2010

    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?

  65. sam
    November 29, 2010

    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.

  66. Hum
    December 16, 2010

    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.

    December 16, 2010

    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’

  68. mrsblocko
    December 17, 2010

    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!

  69. JulieVR
    December 17, 2010

    Yep! either or.

  70. Cynthia
    January 15, 2011

    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.

  71. Heather
    January 20, 2011

    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!

  72. elia@feedyoursister
    January 23, 2011

    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!

  73. elia@feedyoursister
    January 23, 2011

    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????

  74. JulieVR
    January 23, 2011

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

  75. Erin
    January 26, 2011

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

  76. Debra
    February 25, 2011

    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?

  77. Cookiemaker
    February 25, 2011

    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.

  78. Karen
    March 25, 2011

    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

  79. Karen
    April 3, 2011

    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.

  80. Karen
    April 3, 2011

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

  81. JulieVR
    April 3, 2011

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

  82. Mrsblocko
    April 7, 2011

    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!

  83. Carolyn
    April 25, 2011

    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!

  84. Sandra
    May 16, 2011

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

  85. Meghan
    June 20, 2011

    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!

  86. carol
    August 7, 2011

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

  87. carol
    August 7, 2011

    do you know when they will open

  88. Christoph Michels
    August 18, 2011

    Hi Julie,

    thank you for the crisp-recipe!

    Greatings from Bavaria /Germany.


  89. Tara S
    September 21, 2011

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

  90. Mark G
    October 9, 2011

    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?

  91. Meimei
    October 20, 2011

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

  92. Anitra Hamper
    November 12, 2011

    Nice site you have here ill be sure to bookmark and visit often.

  93. Jill
    November 16, 2011

    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!

  94. Jesseline
    January 9, 2012

    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!

  95. Rachel
    January 25, 2012

    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.

  96. David Marks
    March 18, 2012

    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!

  97. Lena
    August 2, 2012

    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.

  98. Doug
    September 22, 2012

    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?

  99. Anonymous
    September 30, 2012

    I love love love these cookies!!!

  100. Shoshana Bernie
    October 17, 2012

    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

  101. Anna
    October 31, 2012

    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!!!

  102. Diane Brody
    November 5, 2012

    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.

    • JulieVR
      November 6, 2012

      So glad you like it!!

  103. Carmen
    November 19, 2012

    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.

  104. Laurie
    December 5, 2012

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

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

  105. Susan
    February 17, 2013

    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?

  106. Julie
    February 17, 2013

    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!

  107. grace
    March 18, 2013

    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!

  108. Kristy
    April 20, 2013

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

  109. Nilda
    April 30, 2013

    I absolutely love your site.. Very nice colors & theme. Did you make this website yourself?

    Please reply back as I’m planning to create my own personal website and would like to find out where you got this from
    or exactly what the theme is named. Kudos!

  110. Twila
    June 5, 2013

    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

  111. Min
    June 7, 2013

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


  112. Lisa
    July 14, 2013

    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.

  113. Rick
    August 30, 2013

    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.

  114. Monica
    October 6, 2013

    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

  115. Laura
    January 4, 2014

    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!

  116. Deanna
    January 17, 2014

    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.

  117. Allison
    February 15, 2014

    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.

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    March 15, 2014

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