COPYCAT RAINCOAST CRACKERS
Make gourmet-style homemade crackers that rival store-bought favorites at a fraction of the cost. Perfect for charcuterie boards, soups, and snacks, with customizable ingredients for endless flavor combinations.
Equipment
- 4 mini loaf pans 3”x 6” size
Ingredients
- 2 cups whole wheat flour
- 2 teaspoons baking soda
- 1 teaspoon kosher salt
- 1 cup assorted seeds
- 1 cup assorted dried fruit, chopped
- 1 cup assorted nuts, chopped
- 2 cups buttermilk
- ¼ cup honey or pure maple syrup
Instructions
- Preheat oven to 350°F degrees.
- Lightly grease 4 mini loaf pans (3”x 6”).
- In a large mixing bowl combine the flour, baking soda, and salt. Stir to combine.
- Add the seeds, fruit and nuts and mix.
- Add the buttermilk and honey and stir until everything is mixed and the fruit and nuts are evenly distributed.
- Evenly fill your loaf pans.
- Bake for 30 minutes, or until golden on top and a toothpick inserted in the center comes out clean.
- Let cool for 10 minutes in the pans before turning out onto a rack to cool completely.
- It’s important that the loaves are completely cool before freezing.
- Wrap the cooled loaves in plastic and put in the freezer for 3 hours, or until firm.
- Note - The loaves can be made in advance and frozen for up to a month before slicing.
- Preheat the oven to 300°F degrees.
- Using a serrated bread knife, slice the frozen loaves as thinly as you possibly can. You should get around 25 slices from each loaf.
- Place slices in a single layer on an ungreased baking sheet and bake for 15 minutes on one side, then flip them over and bake for another 15 minutes.
- Your crackers could take a little more or less time. depending on their thickness. Watch carefully so that they don't burn.
- If your crackers aren't as crisp as you'd like, it's possible they were sliced a bit thick. Simply reheat the oven to 250˚°F degrees, place the crackers on a sheet pan, place the pan in the oven, and turn the oven off. Leave them in the warm oven for 30 minutes, and they'll crisp up nicely.