Raincoast Crisps Copycat
Tasty and healthy, these Raincoast Crisps Copycat are easy to make. Perfect to serve with a charcuterie board, for dipping or on their own.
Ingredients
- 1 cup unbleached bread flour Footnote
- 1 cup unbleached whole wheat flour
- 1/4 cup brown sugar
- 2 tsp. baking soda
- 1/2 tsp. ground Himalayan pink salt
- 1 cup dried cranberries
- 1/2 cup hazelnuts, chopped
- 1/4 cup pumpkin seeds
- 1/4 cup sunflower seeds
- 2 tbsp. flax seeds
- 2 cups buttermilk see Recipe
- 1/4 cup blackstrap molasses tips & tricks
Directions
- Preheat oven to 350ºF and lightly spray 4 mini loaf pans; set aside.
- In a large mixing bowl, combine both flours, brown sugar, baking soda, and salt; whisk until nicely blended.
- Stir in cranberries, hazelnuts, pumpkin seeds, sunflower seeds and flax seeds; set aside.
- In a large measuring cup, combine buttermilk and molasses; stir well.
- Add to the dry ingredients and stir until well mixed making sure the dry ingredients are soaked and there’s no pockets of flour.
- Pour batter evenly into the prepared loaf pans and transfer to the preheated oven. Bake for 50 to 60 minutes or until a cake tester inserted in the center comes out clean, switching the front pans with the back pans halfway through cooking.
- Remove from the heat and let them cool for 15 minutes before unmolding and transfer the loaves onto a wire rack; allow to cool completely.
- Wrap loaves individually in foil and transfer to the fridge overnight.
- The next day, move them to the freezer for 2 hours.
- Preheat oven to 250ºF and line large baking sheets with wire racks; set aside.
- Using a serrated knife, slice loaves as thinly as possible (about 1/8-inch thick) and lay the slices in a single layer on the prepared baking sheets.
- Transfer them to the preheated oven and bake for 1 hour. Halfway through cooking, take the sheets out and flip the crackers. Return the sheets back to the oven but switch them - the one that was at the bottom rack goes to the top and vice versa.
- When time is up, let them cool completely before storing in airtight containers for up to 2 weeks or freeze them for up to 2 months. Yields between 88 to 100 crackers.
Notes
Footnote: You can use all bread flour and omit the whole wheat.