I've been trying to snack on healthier foods lately, which has led me to becoming obsessed, again, with Raincoast Crisps. But even the knock-off version I found at the grocery store is crazy expensive. I remembered that a few years ago everyone was passing around a bake-at-home version of the crisps, so with a little Googling, I tracked down this recipe. The taste and texture is pretty close to the original; next time I'll bake them for the second time on Silpat at a lower temperature as I think they came out a little on the burnt side. I might also add a little more rosemary to them to pump up the flavour a bit too.
Ingredients
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
Method
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 five small 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 loaf, the easier it is to slice really thin. Popping the loaves into the freezer seems to work best. Slice the loaves as thin as you can and place the slices in a single layer on an ungreased cookie sheet. Preheat the oven 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. (These are the directions from the original recipe, but I think that the crisps came out a little too burnt, especially the raisins. I think next time - I still have four loaves left in the freezer - I'll bake them on Silpat at approx. 250-275° F). Truly addictive!
Makes about 10 dozen crisps.
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