Homemade Cranberry Hazelnut Raincoast Crisps

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UNNNNNNNNNNNNHHHHHHHHH I DID IT. I AM GOING TO SAVE SO MUCH ON CRACKERS NOW. RAINCOAST CRISPS, YOU ARE GREAT BUT COST $8 A BOX. So I thought to myself, “self, how can we save on crackers? May we make them from scratch?” Yes. We may.

May we eat these with cheese? Yes.

May we eat these with meat? Yes.

May we eat these plain? Well yes.

You could easily sub out the cranberries for dried blueberries, or dried cherries, or add a little pepper… I got a pretty quick cracker-boner over this recipe so I grabbed the ingredients in a haste and forgot the flax and sunflower seeds. This was OK. Just don’t forget the hazelnuts and cranberries.

*Warning: you will need 2-4 mini loaf pans for this recipe. These can be found at most kitchen stores, or even Walmart. If you don’t have these then you’re SOL and I’m really sorry about that.

Ingredients:

  • 2 cups flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 2 cups buttermilk
  • 1/4 cup brown sugar
  • 1/4 cup honey
  • 1/2 cup pumpkin seeds
  • 1/4 cup sesame seeds
  • 1/4 cup flax seed
  •  1/4 cup roasted unsalted sunflower seeds
  • 1 cup dried cranberries
  • 1/2 cup chopped hazelnuts

*Makes approx 8 dozen crackers or the equivalent of 4 boxes. For a normal amount of crackers, I’d recommend cutting the recipe in half. 

Method:

Preheat oven to 350degrees.

In a big bowl, combine flour, baking soda, and salt. Add the buttermilk, brown sugar, and honey and gently stir just until moistened.Add the seeds, cranberries and hazelnuts and stir just until blended.

Pour into four greased mini loaf pans,  (unless yours are silicone like mine) and bake for 35 minutes or until they are a deep golden brown and spring back to the touch. Turn the loaves out and cool on a cooling rack. Pop them in the freezer for an hour or more so that they are firm and easy to slice. Trust me, it’s in your best interests.

Slice the loaves as thin as possible and arrange in one layer on a baking sheet. Bake for 15 minutes, turn each slice over, then bake for an additional 10. They should be a rich brown colour, and begin to look authentically raincoasty. They should also be crisp, or else you’ll have to call them “Homemade Raincoast Chews”.

Bring your homemade crisps to the grocery store and place one on each box of Raincoast Crisps, so everyone knows the code has been cracked.

recipe from http://www.treats-sf.com/2013/09/wannabe-raincoast-crisps.html

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Preheat oven to 350degrees.

In a big bowl, combine flour, baking soda, and salt. Add the buttermilk, brown sugar, and honey and gently stir just until moistened.

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Add the seeds, cranberries and hazelnuts and stir just until blended

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Pour into four greased mini loaf pans,  (unless yours are silicone like mine) and bake for 35 minutes or until they are a deep golden brown and spring back to the touch. Turn the loaves out and cool on a cooling rack. Pop them in the freezer for an hour or more so that they are firm and easy to slice. Trust me, it’s in your best interests.

Slice the loaves as thin as possible and arrange in one layer on a baking sheet. Bake for 15 minutes, turn each slice over, then bake for an additional 10. They should be a rich brown colour, and begin to look authentically raincoasty. They should also be crisp, or else you’ll have to call them “Homemade Raincoast Chews”.

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