When we were up in Squamish this summer we found the most amazing crackers: Lesley Stowe's Raincoast Crisps - Cranberry Hazelnut. We hadn't seen them in the States so we bought like 7 boxes to bring home...we liked them that much. After ringing them up at the register we realized that they were quite expensive crackers and so we needed to pace ourselves. When we got back home we were surprised to find them at Whole Foods, and even more surprised that they were $9.99 a box!!! I just cannot quite justify a $10 box of crackers. I decided I would try and find a recipe and make crackers similar to these to feed the cravings. Luckily, I was able to hunt down a recipe that is pretty darn close! I made them for the first time this morning and mmmmmmmm are they delicious. They are great for appetizers or any time. Tommy and I even bring them with us cragging. Plain goat cheese is such the perfect complement.
Here's the recipe I found online. They're just too good not to share. Enjoy!!
****I used 5- 3/4"x3" pans, and baked everything at the original temperatures, and on the second bake I ended up baking them for about 15 minutes on each side. I also only cut up and baked 2 of the loaves right now and put the other 3 in the freezer...hopefully that will work for when we are ready for more crackers or having company.****
 |
| YUMMM!!! |
 |
| The one of the left is mine, the one on the right is the original. |
damn becca yours look better than the original :p
ReplyDeleteshe's a keeper tommy!
How long do they keep? Have you tried substituting with honey? I've noticed baked products that use honey seem to keep longer than ones that contain normal sugar.
ReplyDeleteDelicious! Got some from Katie :)
ReplyDeleteI made these this weekend and mine are a very chewy...not like a "crisp" at all. Any suggestions?
ReplyDeleteNice! I also discovered these at Squamish (rain day at the grocery store!). Thanks for the recipe and photos.
ReplyDeleteI would keep cooking them until they are browned. Some of my crisps took a little bit of extra time so I took out the ones that were done and left the others in until they were browned and crispy, but make sure they don't burn!
ReplyDeleteWhy haven't I never heard of theses??? O-ya, I'm a knuckle drag-n dude, who don't know about this kinda cool stuff! "Thanks a lot" - for the recipe. I'm always looking for good home made treats.
ReplyDeleteSo this is totally unrelated, but I recently cut off half my ring finger with a log splitter, right as climbing season is winding up here in New England. Wondering if there's any way to get in touch with Tommy to get any rehab tips to get it less sensitive and climbable sooner. Thanks. Oh, and the crackers look nice!
ReplyDeleteHere is another related post about Raincoast Crisp how-to's. They recommend freezing the bread before slicing for a thinner cracker.
ReplyDeletehttp://www.thekitchn.com/thekitchn/recipe-review/diy-raincoast-crisps-rosemary-raisin-pecan-crackers-recipe-recommendation-135085
new blog please.
ReplyDeleteyep..Really the type of pictures I would expect from a guy who engages in "extreme" sports! Maybe you should drink a mountain dew and actually post something meaningful Tommy u clown!
ReplyDeleteHey Ian, if you post your email address on here Tommy will give you some advice on the finger rehab. Or, if you send him a message on facebook that will work too. Cheers!
ReplyDeleteDoes anyone wrote the recipe down? The link is a goner and i cant seem to find one like this anywhere :(, what a bummer!
ReplyDeleteBump for someone posting up the recipe - it's gone and I wanty makey!
ReplyDelete