Mennonite Girls Can Cook is a collection of recipes which were posted daily for a period of ten years from 2008 to 2018. We have over 3,000 delicious recipes that we invite you to try. The recipes can be accessed in our recipe file by category or you can use the search engine.

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Rosemary Cranberry Seeded Crackers, nut free

I've rarely splurged on Raincoast Crisp crackers. It was at a bridal shower that I saw these little Raincoast copycat crackers. Having a nut allergy I could not eat them, but came home and made them without nuts and added a few extra seeds. The addition of fresh rosemary also had me at first bite. A wee spread of cream cheese....say no more!
  • 1 1/2 cups all purpose flour
  • 1/2 cup whole wheat flour
  • 2 tsp baking soda
  • 1 tsp salt
  • 2 cups buttermilk
  • 1/4 cup brown sugar
  • 1/4 cup honey
  • 1 1/4 cup dried cranberries
  • 1/2 cup pumpkin seeds
  • 1/4 cup sesame seeds
  • 1/4 cup sunflower seeds
  • 1 tbsp fresh rosemary, chopped fine

  1. Stir together first 4 ingredients.
  2. Stir together next 3 ingredients and add to first dry mixture.
  3. Stir together remaining ingredients and add to wet mixture. Stir well to combine.
  4. Grease 4-6 small or mini loaf pans. Divide mixture between. 
  5. Bake in 350º oven for 40 minutes. Remove from pans and allow to completely cool.
  6. Slice each loaf into very thin slices. I use my electric knife for this. 
  7. Lay slices in a single layer onto a cookie sheet. 
  8. Bake at 300º for 20 minutes. Turn slices over and bake another 20 minutes. Crackers will become hard, and once baked cool on pans. They will crisp up even more as they cool.
  9. Store in airtight container. Shelf life is best within 2-3 weeks.


  1. What!!???? You can MAKE these!! Wow - what a great recipe Kathy. I'll be making these for sure....might need to get some mini loaf pans. Thanks!

  2. Don't you think you should note where this recipe comes from? I've noticed over the years that you rarely, if ever, do. It seems rather dishonest and really, it's stealing content. I decided to comment today because I recognize this specific recipe form another site I frequent.

    1. I think it is wonderful how recipes are shared and adapted, especially the way it is done on this blog! I always know that the recipe has been tested and tried and will be delicious. My experience has also been that this blog always gives credit where credit is due!

  3. Anonymous, we appreciate and take into consideration each comment we get. I was given this recipe from my friend at the baby shower I was at, and I've also seen other recipes almost exactly the same as hers and they all have nuts. The recipe I received from my friend had almonds and hazel nuts in them so I omitted those and added more seeds. For me having an allergy to all nuts I often will bake recipes that call for nuts and replace them with other ingredients. Others readers who also have allergies appreciate the fact that they can change up a recipe that calls for nuts and still get a very good product with a substitute and sometimes even just by omitting. There are so many similar and same recipes out there that have been shared through the ages, and we do try to give recognition and credit if we share an 'exact' recipe.

  4. Kathy - I recently made these and totally forgot to mention you in my post. I got the recipe online and when I looked back at yours it's exactly the same. And all those comments above about giving credit where it's due - ugh. I'm sorry that I didn't reference you on this and have done so now. You were the one who planted this idea in my head that you can make them. I should always check MGCC recipes before posting my little ones. You ladies inspire me so much!!

  5. I was waiting for a reason to make these, and finally did, to use at a few potlucks over the Christmas holidays. Problem...I can't stop eating them!! I may have to make another batch!! I did reduce the baking time a bit, the first batch tasted a little burnt.


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