Cranberry Hazelnut Raincoast Crisps with Cranberry Hazelnut Cream Cheese Spread

When I found this recipe at More Than Burnt Toast I jumped up and down for joy because this is one of my favorite crackers, and I have been looking for a special appetizer to serve during the coming holiday season. I’ve purchased these spendy treats at Whole Foods for special occasions, but there aren’t many in a box and we always run out before we’ve had our fill.  Thanks, Val, for sharing this wonderful recipe.  It’s one I will make over and over. Many of my readers already know Val, and if you haven’t met her I encourage you to stop by.  Her blog is a joy to visit.

This is a savory cracker and the dried cranberries add just enough sweetness to make it a nice addition to a cheese board before or after a special meal.  I prepared a spread of cream cheese, several spoonfuls of whole berry cranberry sauce and some toasted chopped hazelnuts in the above photo and this mixture is simply delicious on these wonderful crackers.  A wedge of brie or cambozola cheese is fantastic as well.  Add an apple, pear and a cluster of grapes and your guests will love you.



Cranberry Hazelnut Raincoast Crisps


2 cups flour
2 teaspoons baking soda
1/2 teaspoon salt
2 cups buttermilk
1/4 cup brown sugar
1/4 cup honey or maple syrup
1 cup dried cranberries or raisins
1/2 cup hazelnuts or pecans, lightly chopped
1/2 cup roasted pumpkin seeds (pepitos)
1/4 cup sesame seeds
1/4 cup flax seed
1 tablespoon fresh rosemary, chopped

Preheat oven to 350 degrees 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, nuts, pumpkin seeds, sesame seeds, flax seed and rosemary and stir just until blended.

Pour the batter into two 8″x4″ loaf pans or 4 small loaf pans (I used 5-3/4″x3″) that have been sprayed with nonstick spray.  Bake for 30-35 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 into the refrigerator. (I refrigerated the loaves overnight and they sliced perfectly the next day). Slice the loaves as thin as you can and place the slices in a single layer on an ungreased cookie sheet.   Bake at 300 degrees F.  for about 15 minutes, then flip them over and bake the slices for another 10 minutes until crisp and golden.

Makes about 6 dozen crackers.

I’m joining the festivities this week for Foodie Friday 
at Designs by Gollum. Michael is hosting a fantastic giveaway that I know you
will want to enter.
I’m also joining Weekend Blog Showcase.
Ann at Thibeault’s Table and  Lori at All That Splatters
share hosting this event and this week it’s Ann’s turn.
Whose recipe are you going to share with us this weekend?

Comments

  1. Big Dude says

    Cathy – you sure turn fruit and nuts into some great looking items. I don't eat enough of either but I'm sure I would as your next door neighbor. I'll have to consider moving to Portland for awile as part of my get healthier plan.

  2. The Food Hound says

    If I put out cheese and crackers at a party, I like for it to be FUN cheese and FUN crackers– this fits the bill!! Very festive!!

  3. The Japanese Redneck says

    That sure has a lot of good ingredients in it. I luv the addition of all those different kinds of nuts. The cream cheese spread does sound like it would perfectly accompany the crackers.

    Have a great weekend!

  4. EliFla says

    Thank you for these recipe…I have a lot of dried cranberries….!!!!

    Whole Foods…. one of my favourite food place in NY city!!!! I want to come back there..to buy a lot of ingredients I can't find here in Italy!!!

    Have a nice day…now I run to meet Val….ciao Flavia

    P.S. I don't know if I told you, since last wednesday..on my blog you find an English version of posted recipes!!!Hugs

  5. Pondside says

    Thank you thank you thank you! I'd heard that there was a recipe floating around but was never lucky enough to find it. Anyone who lives out here knows and loves those Raincoast Crisps, but they are SO pricey! Our son is here for the weekend, from the east, so I will give the recipe a try tonight.

  6. Kris says

    Oh, I love to find something unique like this. Thanks for sharing this recipe. Have a great time with your family on Thanksgiving!!!

  7. SavoringTime in the Kitchen says

    I can't wait to try these! I'm always looking for something different to add to the appetizer tray and these sounds delicious – especially with the dip.

  8. Barbara says

    Right up my alley, Cathy. And oh mu, I love that cranberry cheese spread. Gosh, I wish I had some in my kitchen right now. That crunch with the cream cheese would be divine.

  9. Foley says

    Saw hazelnuts and my ears perked up!! The crackers sound delicious – have never attempted something like that but I'll always try something at least once!!

  10. bellini valli says

    I am so glad you liked them Cathy. We have Julie to thank fo the recipe. I have several batches in the freezer. When frozen they can be sliced quite thinly and then head into the oven for their second baking. Perfect for the holidays.

  11. Raina says

    I have never seen these before, but they look fantastic. This is something I know I would love..the sweet and savory…yum! Thanks for sharing them. This will be a keeper for me too:)

  12. scrambledhenfruit says

    I bookmarked these when I saw them on Val's blog- Yours are just making me want them more! I've never had these, but they look fabulous. :)

  13. From the Kitchen says

    I'm glad you are loving the "rebel". Me, too! Honestly it doesn't seem to me that you need any help! Your food photos are amazing. I'm nowhere close. I'd love to take a photography class but the ones I've found are so expensive. After the holidays, I'm going to look for an on-line tutorial.

    Best,
    Bonnie

  14. My Little Space says

    Hmm… the cookie like crisps look terrific. Love all the ingredients you put in the dough. Bookmarked it for later use. Thank you, Cathy. Have a great weekend.
    Kristy

  15. Rettabug says

    These look & sound divine! Never tried the store bought version, but I have flax seed on hand as well as the dried cranberries & the pecans, so I'm half way there to making my own!
    Thanks for sharing the recipe. Another keeper!!

  16. Marilyn says

    I have a box of these crackers right now hidden in my secret stash. I love them. Thanks for the recipe, now my secret stash can come out and I know where to get more right in my kitchen.

  17. theUngourmet says

    These crisps are so pretty and festive! I love that there are yummy hazelnuts added in. Hope you have a wonderful Thanksgiving!

  18. Pattie @ Olla-Podrida says

    So beautifully displayed and it looks delicious. I'm getting excited about the holidays just looking at all of this delicious food.

  19. Velva says

    Delicious! Your blog posts are full of savory goodies. This is another keeper. Love it.

    Happy Thanksgiving to you and your family.

  20. Kate at Serendipity says

    Oh, yess! These look fabulous. I'm wondering if there's a gluten free version too… Or maybe I can develop one??

    Thanks for posting this. What a great idea.

  21. Thibeault's Table says

    Cathy, are they a copy of Lesley Stowes Raincoast Crisps? If so I can't wait to make them. They are a favourite here.

    Ann

  22. My Carolina Kitchen says

    I've been a faithful follower of Val's blog for a long time and it's awesome. This is a fabulous appetizer and you've presented it beautifully.

    I hope you and your family have a wonderful Thanksgiving Cathy.
    Sam

  23. Foodessa says

    I thought I had recognized those yummy crisps. Love the way you presented the platter. I totally agree with your cheese choice…actually have it in my fridge this week.
    Now, all I'm missing is to bake up a batch of crisps ;o)

    Ciao for now,
    Claudia

  24. Lynn says

    I made these and they're super! I brought some to work with me today and shared. These will definitley become a favorite at my house!

  25. Jamie says

    Cathy, I've been away too long! I love this! These crisps are beautiful! Love anything cranberry and now I want to make everything I'm seeing today on your blog.

  26. Sophie says

    Waw, Cathy!! Your cranberry hazelnut crisps look amazing & to pair them with that tasty spread must be so amazing in combining flavours!!

    MMMMMMMMMMMMMMMMMMMM,…!!!

  27. Anonymous says

    Hi Cathy,
    I am having a tough time with your instructions (I’m a male, btw).
    On your second batch you said that you "baked them for 20 minutes on each side and they were perfect."
    What does "each side" mean? Do I have to take them out of the small loaf pans after 20 mins, and flip them upside down and continue baking for an additional 20 mins?

    Thanks!!! :D

  28. Cathy says

    Hi Anonymous – Thanks so much for pointing out my mistake. For some strange reason I added a sentence from the next paragraph into the paragraph in question. I try to be so careful, but every so often a mistake gets through.

    After the loaves have baked and cooled, slice them into very thin slices and bake again for about 15 minutes per side till crisp.

    Hope you enjoy this recipe. Thanks for commenting.

  29. says

    I LOVE these and tried to convince some friends to buy them for me as a present! They are way too expensive to buy with any regularity and then when I actually get a box, I want to hoard them from my kids. Maybe this recipe will loosen my fist a little, enough to share maybe one or two.
    Aimee @ Chickenville recently posted..Merry Christmas 2011My Profile

  30. shannon says

    these are amazing, thanks SO much for sharing the recipe. I’ve been wanting to buy the raincoast crisps in the store for ages but couldn’t do it for $7;) These are incredible and everyone i’ve made them for loves them too. thanks again!

  31. carrie says

    you are a truly sweet person as I have been buying these at store for over $7 and 2 at a time because they go so quickly. Thank you very much for posting this recipe!! They are in the oven as we speak and I can’t wait to see if they are the same as the ones I have been buying! I will keep you all posted on the flavor……Thanks again!!

  32. carrie says

    OK, some things that helped me when making these taste like the store bought

    1. DO NOT add Rosemary!! The box ingredients doesn’t show this ingredient?
    2. Freeze prior to slicing.
    3. Use a Mandolin to slice.

  33. Katie says

    Yay. Can’t wait to try this, love them but they’re over priced but delicious like everything at Whole foods. Make it yourself is the way to go.

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