Climb Eat Cycle Repeat | Seeded Pecan (Raincoast Crisp!) Crackers

Homemade Seeded Pecan Crackers

First question: Have you ever made homemade crackers? I must admit, it does take a bit of work – not hard work, but waiting work, planning work. I must admit also that, as most homemade food goes, they do taste better than store bought, and I think we appreciate them more, knowing the time it takes to make them. | Homemade seeded pecan crackersSecond question: Have you ever had Raincoast Crisp Crackers? They are crunchy, biscotti-like crackers that are quite addictive and quite expensive – $8 for a box… a small box! | Homemade seeded pecan crackers

These homemade crackers are basically very similar in style to Raincoast Crisp Crackers. If you google a recipe for these crackers, most websites all seem to point back to this one, and for good reason – this Canadian makes some pretty great, fool-proof food!

You start by making a quick bread in loaf tins. Add whatever goodies you might fancy – nuts, seeds, raisins or dried fruit… anything is fair game! If you have a favourite cracker flavour, now would be the time to recreate it! I went  the Pecan-Raisin route 🙂 | Homemade seeded pecan crackers

Once the loaves have cooled, slice them up as thin as possible and then bake the slices until crisp. I usually stick the loaves in the fridge or freezer for awhile, which makes it much easier to slice the bread without it crumbling too much. | Homemade seeded pecan crackers

Even thought the crackers do crisp up once they have cooled, they should still be fairly firm when taken out of the oven.

They do taste especially good with a glass of nice red wine and an assortment of quality cheeses 🙂 | Homemade seeded pecan crackers

Happy nibbling! | Homemade seeded pecan crackers

Homemade Raincoast Crisp Crackers
Nutrition Information
  • Serves: ~8 dozen crackers
  • Serving size: 1 cracker
  • Calories: 29
  • Fat: 1 g
  • Saturated fat: 0.1 g
  • Carbohydrates: 4.3 g
  • Sugar: 1.7 g
  • Sodium: 41.5 mg
  • Fiber: 0.4 g
  • Protein: 0.9 g
  • Cholesterol: 0.1 mg
Recipe type: Snack
Prep time: 
Cook time: 
Total time: 
Recipe adapted from Dinner with Julie
Dry ingredients
  • 1½ (180 g) cups all-purpose flour
  • ½ cup (60 g) spelt flour
  • 2 tsp (10 g) baking soda
  • ½ tsp sea salt
  • ½ cup (70 g) raisins
  • ½ cup (60 g) chopped pecans
  • ¼ cup (30 g) pumpkin seeds
  • ¼ cup (30 g) sunflower seeds
  • ¼ cup (30 g) sesame seeds
  • ¼ cup (30 g) ground flax seed
  • ¼ cup (45 g) packed brown sugar
Wet ingredients
  • 2 cups buttermilk
  • ¼ cup (85 g) pure maple syrup
  1. Pre-heat the oven to 350F and spray two 8"x5" loaf pans with oil or line with parchment paper.
  2. In a medium bowl, whisk together the buttermilk and maple syrup. (If you don't have buttermilk on hand, place 2 tbsp of vinegar or lemon juice into the bowl and make up the remaining 2 cups with milk of any kind. Stir and let it sit for ~ 5 minutes before using.)
  3. In a large bowl, mix together the dry ingredients.
  4. Add the wet ingredients to the dry ingredients and stir until just combined.
  5. Divide the batter equally between the two oiled loaf pans.
  6. Bake for ~35 minutes, until the loaves are golden brown and slightly springy to the touch.
  7. Remove from the pans and let cool completely.
  8. When ready to make the crackers, pre-heat the oven to 325F. Using a serrated knife, slice the loaves as thinly as possibly.
  9. Lay the crackers flat on a baking tray and bake for 15 minutes, flip and bake for another 15 minutes, until they are firm and crisp.
If you don't have spelt flour, feel free to use all all-purpose flour.
These loaves freeze very well, so I will often make one loaf into crackers and freeze the other loaf for another time.