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Raincoast Crisps Hazelnut Cranberry Recipe Really Into This

Raincoast Crisps Recipe


  • 2 cups all-purpose flour or substitute half with whole wheat
  • 2 teaspoons baking soda
  • 1 teaspoon kosher salt
  • 2 cups buttermilk
  • ¼ cup honey
  • ¼ cup brown sugar
  • ½ cup nuts- rough chopped
  • 1 cup dried fruit
  • 4 tablespoons ground flax seed or whole flax seed
  • 4 tablespoons sesame seeds
  • 4 tablespoons pepita seeds


  1. Preheat the oven to 350ºF. Grease your 8-loaf mini loaves pan. In a large bowl, whisk together the flour, baking soda, and salt. Add bus, dried fruit, flax, sesame seeds, and pepitas.
  2. Add buttermilk, honey, and brown sugar. Fold in with a spatula or whisk to combine. Divide batter into 8-loaf pan, and bake 25 minutes or until firm & the tops are brown & golden.
  3. Cool 15 minutes in the pan.
  4. Remove loaves from pan and cool completely. Transfer loaves to a ziplock bag and freeze for at least three hours and up to a month.
  5. Use a very sharp knife, (preferably a Chef’s knife) and cut into thin 1/16-inch slices. Get as many slices out of the loaves as you can.
  6. Bake at 300ºF on an ungreased cookie sheet 15 minutes and then flip crackers and bake 10-15 minutes on other side until dark golden.