Thursday, February 18, 2010

Cranberry Hazelnut Crackers



Included in a basket of home-made goodies from my neighbour at Christmas were these most delicious crackers...chock full of seeds, nuts and craisins. I'm still waiting for her to give me the recipe...but in the meanwhile I knew they were called rain coast crackers...and so I did my own research. I combined several recipes...and came up with a copycat version of Kristi's Christmas crackers. They are now Olympic crackers at our house...the munchie of choice while we watch the winter games.
Cranberry-Hazelnut Seed Crackers

Ingredients:
  • 2 cups (500 ml) whole wheat flour
  • 2 Tbsp. (30 ml) flax seeds
  • 2 Tbsp. (30 ml) sesame seeds
  • 1 cup (250 ml) pumpkin seeds
  • 1/2 cup (125 ml) sunflower seeds
  • 1 cup (250 ml) dried cranberries ("craisins")
  • 1 tsp. (5 ml) salt
  • 1/2 cup hazelnuts
  • 1/4 cup (60 ml) brown sugar
  • 2 tsp. (10 ml) baking soda
  • 2 cups (500 ml) soured milk or buttermilk
  • 1/4 cup (60 ml) molasses
Method:
  1. Mix dry ingredients in a large mixing bowl.
  2. Stir the milk and molasses together.
  3. Pour the liquids over the dry ingredients.
  4. Turn into four small greased loaf pans...or six mini-loaf pans.
  5. Bake at 350 F for 45-60 minutes....or until toothpick comes out clean.
  6. Cool slightly...then remove from pans and cool to room temperature on rack.
  7. Wrap loaves in foil, or place them in a sealed container overnight.
  8. Preheat oven to 250 F.
  9. Slice the loaves as thinly as possible...about 1/8 - 1/4 inch thick.
  10. Lay the slices on a cookie sheet lined with parchment paper...you will need several pans.
  11. Bake at 250F until crisp (about 45 minutes, depending on how thick your slices are).
  12. Cool and store in sealed containers for up to 3 weeks.


Enjoy them just as they are...or serve with your favorite cheese...or spread with cream cheese. Be forewarned...they are addictive!

16 comments:

  1. Oh Wow! Never heard of these...They sure look healthy and good! Sort of like a biscotti, but better:).Thanks for posting these...

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  2. Those look amazing! I want to eat some now!

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  3. The gal on the morning radio show AM1250 just mentioned this blog yesterday and I spent most of the afternoon on it!! It is a treasure of recipes which I love to collect!
    As a pastors wife, mom, and nana I have the opportunity to cook and bake alot and these recipes will be tried!! Thank You!!!

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  4. Wow those crackers are amazing! Wish I could eat hazelnuts! I see from one of our readers that they heard about MGCC on the radio....I'll have to listen more carefully. Kathy (MGCC)

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  5. I recognized these as soon as I saw the recipe to be like the ones I had at your house. I kept going back for more! Homemede crackers seem to be the next new thing to try.

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  6. I think you can go professional now.

    This is far too ambitious for me, But if I'm ever out your way I'll look for them at a fruit stand or farmer's market, because they'd sell like ice in July.

    I'd have mine with a slice of Edam cheese.

    You have every right to be so proud of yourself.

    anon1

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  7. My d/law gave me a whole big round container (Costco?)of these in various flavors..... they got inhaled like candy!! I personally like them with 'artichoke and asiago cheese dip',now I can make them myself!!! Thank you, Judy!!

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  8. The name is actually Raincoast Crisps made by Lesley Stowe. They are $7 for an 8 ounce box so I really appreciate the recipe! I followed the advice of on another blog to freeze the loaves after they are cooled and slice while frozen. Makes it really easy to get them very thin! Thought I'd share that tip with you.

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  9. I really love these. ..they go so perfect with a cup of coffee. Your pictures are amazing.

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  10. Oh, yes. I am quite sure that I could jump higher and run faster after eating one of these. Sounds so delicious and healthy. Big YUMS up!

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  11. I just got finished baking a double batch! When I saw this recipe, I knew my Mom would love these...her birthday is this week. I was wondering what cheese spread did you use with your crackers? Love your site!

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  12. I made these crackers last night for a dinner party, they were a huge hit!! We had them with an avocado-goat cheese dip, delicious...

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  13. I tried this recipe sometime ago,... a bit of work, mostly the shopping part for all the stuff! and it mixed up really quickly with no effort,however I will cut down the molasses a bit another time.... someone asked what 'spread' was used... in the deli section, Asiago and Artichoke spread, yummy!!
    Didnt want to buy pans in case it didnt fly,.. so bought the little foil pans which turned out great@ Will definitely make these again!

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  14. I have been making these for months now with a few little variations here and there for fun. Instead of straight molasses, I will switch things up with some pure maple syrup or honey (but generally a combination of the three) and instead of the cranberries I often use dried apricots (my personal favourite), dried figs, or golden raisins. Also, for the hazelnuts I always do more than half a cup but I've also been known to substitute other nuts in their place. My only suggestion is that if you do use a nut with a lot of crevasses (like a pecan) that you add them to the liquid mixture instead of the dry mixture because the dry stuff can get stuck in the cracks and not make for the most beautiful end product but doing it in the buttermilk mixture seems to fix that problem nicely.
    I just love having these around and like other people wrote, this recipe is pretty easy once you've got all the ingredients. And like I have eluded to, if you don't have all the ingredients that's okay because so many things are easy substitutions in this recipe.

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  15. Just spent 14.98 on a box of nearly the same cracker...delicious...Cant wait to make these!

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