Leslie’s Raincoast Crisps, Rosemary Pecan — meet my new crack

 

Rainforest Pecan Rainforest Crisps

 

 

I sampled these crackers at Whole Foods with mascarpone cheese as a topping, and in between my “ummm’s” of delight was shock at the $7.99 price tag.  They’re more expensive than a pack of cigarettes (there are more than 20 to a box though).  I didn’t buy them.  But the universe laughed.  Same day I saw them in 2 more supermarkets for a dollar cheaper (okay you ask, what am I doing in 3 food stores in one day? Don’t judge.).  So I bought them.  Flick forward 3-4 weeks and 3 boxes later.

Fortunately, I found a recipe! These are the easiest things in the world to make,  easier than muffins, actually.  And I save myself at least $200 a year, because you know I will be eating these instead of toast.  There is something amazingly delicious about crunchy with a little chewy thrown in, slightly salt and slightly sweet with that herby undertone.  Enjoy!

Recipe courtesy of Dinner with Julie

Rosemary Raisin Pecan Crisps

2 cups flour
2 tsp. baking soda
1/2 tsp. salt
2 cups buttermilk
1/4 cup brown sugar
1/4 cup honey
1 cup raisins
1/2 cup chopped pecans
1/2 cup roasted pumpkin seeds (optional)
1/4 cup sesame seeds
1/4 cup flax seed, ground
1 Tbsp. chopped fresh rosemary

Preheat oven to 350° F.

In a large bowl, stir together the flour, baking soda and salt. Add the buttermilk, brown sugar and honey and stir a few strokes. Add the raisins, pecans, pumpkin seeds, sesame seeds, flax seed and rosemary and stir just until blended.

Pour the batter into two 8”x4” loaf pans that have been sprayed with nonstick spray. Bake for about 35 minutes, until golden and springy to the touch. Remove from the pans and cool on a wire rack.

The cooler the bread, the easier it is to slice really thin. You can leave it until the next day or pop it in the freezer. Slice the loaves as thin as you can and place the slices in a single layer on an ungreased cookie sheet. (I like to slice and bake one loaf and pop the other in the freezer for another day.) Reduce the oven heat to 300° F and bake them for about 15 minutes, then flip them over and bake for another 10 minutes, until crisp and deep golden. Try not to eat them all at once.

Makes about 8 dozen crackers.

Per cracker: 30 calories, 0.8 g total fat (0.1 g saturated fat, 0.4 g monounsaturated fat, 0.3 g polyunsaturated fat), 0.7 g protein, 5.3 g carbohydrate, 0.2 mg cholesterol, 0.3 g fiber. 23% calories from fat.

 

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2 Comments

  1. i buy raisin rosemary crisp at trader joe’s 3.99 a box, they look just like raincoast crisp. i work to much to find time to make my own.

  2. Thank you sooooo much! I too sampled these at WF and instantly fell in love with them but did not buy them because of the price. Now I can make them and enjoy them more economically.

    THANK YOU AGAIN!


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