Rosemary Raisin Pecan Crisps


OK you guys, I can’t believe I’ve been holding out on you with these for over a year. For that matter I can’t believe I’ve been holding out on myself – I haven’t made a batch of these since I’m sure before W was born, out of sheer laziness. Not that they’re all that challenging. I forgot how totally dead-easy they are. Do you recognize them? Raincoast Crisps.

I love them. Like hysterical Bridget Jones love. (“I’m not sleeping with them both at once – I accidentally slept with each of them separately.” – Bridget to Shaz on Daniel Cleaver and Mark Darcy) For awhile I was so voraciously addicted that I bought a box more than a few times a week – like picking up a pack of cigarettes, only pricier. So I set about figuring out how to make them myself. The ingredient list looked an awfully lot like Boston brown bread, so I gave it a go.

Easier than pie: you stir up the dry ingredients, pour in some buttermilk, brown sugar, honey and the all-important rosemary, raisins and pecans, and bake the batter in two loaf tins until golden and firm. Freeze them – this makes it easy to slice them really thin, and then bake them again, like you would biscotti. The result is astonishingly similar, and keeping the loaves in the freezer allows you to slice and bake a batch at a time (about a half a loaf works for me) and keep the rest for another time. This recipe equals about four boxes.

None of the subsequent varieties have been able to replace the original rosemary-raisin-pecan ones for me, but I’m sure you could adapt the stir-ins to make these fig-olive or cranberry-hazelnut. My favourite accoutrements are Sylvan Star old Gouda, soft, spreadable goat cheese or mild, nutty Oka, which I have in my fridge but was actually afraid to unwrap, lest I polish the whole thing off myself. Don’t think it won’t happen. So today I’ve been practicing safe snacks and eating them straight-up.

Rosemary Raisin Pecan Crisps


Yields1 Serving

2 cups all-purpose flour
2 tsp. baking soda
1/2 tsp. salt
2 cups buttermilk
1/4 cup brown sugar
1/4 cup honey
1 cup raisins
1/2 cup chopped pecans
1/2 cup roasted pumpkin seeds (optional)
1/4 cup sesame seeds
1/4 cup flax seed, ground
1 Tbsp. chopped fresh rosemary


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


Pour the batter into two 8x4-inch loaf pans that have been sprayed with nonstick spray. Bake for about 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 in the freezer. When you're ready to bake them again, preheat the oven to 300°F. Slice the loaves as thin as you can and place the slices in a single layer on an ungreased cookie sheet. (I like to slice and bake one loaf and pop the other in the freezer for another day.) Bake them for about 15 minutes, then flip them over and bake for another 10 minutes, until crisp and deep golden. Try not to eat them all at once.


Makes about 8 dozen crackers.



 2 cups all-purpose flour
 2 tsp. baking soda
 1/2 tsp. salt
 2 cups buttermilk
 1/4 cup brown sugar
 1/4 cup honey
 1 cup raisins
 1/2 cup chopped pecans
 1/2 cup roasted pumpkin seeds (optional)
 1/4 cup sesame seeds
 1/4 cup flax seed, ground
 1 Tbsp. chopped fresh rosemary



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


Pour the batter into two 8x4-inch loaf pans that have been sprayed with nonstick spray. Bake for about 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 in the freezer. When you're ready to bake them again, preheat the oven to 300°F. Slice the loaves as thin as you can and place the slices in a single layer on an ungreased cookie sheet. (I like to slice and bake one loaf and pop the other in the freezer for another day.) Bake them for about 15 minutes, then flip them over and bake for another 10 minutes, until crisp and deep golden. Try not to eat them all at once.


Makes about 8 dozen crackers.

Rosemary Raisin Pecan Crisps

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163 comments on “Rosemary Raisin Pecan Crisps

  1. Manon from Ontario
    January 28, 2009 at 4:28 am

    Julie, they look good. How do you figure out the calories and all for a recipe?
    That is part of my problem, I don’t always know how much calories my recipes are!
    I should be shipping the package out today.

  2. supersu
    January 28, 2009 at 5:37 am

    yum yum

    i LOVE LOVE LOVE these crackers too!

    i laughed out loud when you stated that they are ‘more expensive’ than cigarettes….(smoking is the ONLY bad habit i have kicked) 🙁

    take care
    su 🙂

  3. Luann
    January 28, 2009 at 5:42 am


  4. ladyloo
    January 28, 2009 at 6:23 am

    You can MAKE these things?!! Oh, what have you done to me?!

  5. Barb
    January 28, 2009 at 6:50 am

    These not only look like a great cracker – they also look like a great slice of bread. Do you ever eat it fresh, not toasted?

  6. Erica B.
    January 28, 2009 at 6:58 am

    omg Raincoast Crisps are addictive love them with Oka or with a Chevre spread I get from Planet Organic, or plain heh… boxes don’t last long around here either.

    *Ack* Josh is getting in to the peanut butter.

    Thanks for the recipe! 🙂

  7. JulieVR
    January 28, 2009 at 8:04 am

    I haven’t eaten it fresh – to be honest it’s very dense and not as appealing as you’d think. But give it a try! Then thinly slice and toast the rest!

  8. Evelyn
    January 28, 2009 at 8:10 am

    As well as trying to eat better, but I’ve been trying to eat cheaper and Rain Coast crisps don’t fit in the budget (and are gobbled by kids without true appreciation of their specialness).

    These bring back lovely memories of picnics in the OK valley, paired with soft cheeses, dates and wine. MMmm…I have to try to make these now.

  9. Fiona
    January 28, 2009 at 8:17 am

    Ahhh, no way! I’m sending the link to my mom. My parents are obsessive Raincoast Crisp consumers (sometimes Rain”toast” Crisps after a glass or two of wine). She’ll love this.

    They’re really good with a sharp smoked cheddar.

  10. Anita
    January 28, 2009 at 8:24 am

    Woohoo!! I can’t wait to try out this recipe. It will be so nice to replicate those delicious Raincoast crisps at home.

  11. JoJo
    January 28, 2009 at 8:39 am

    Sorry – unrelated to Raincoast Crisps, but relating to something else which is also tasty: Regarding the search for Canton Beans: I get them at Sobey’s (Red Deer). They are not in the bags, but in glass jars, 4 inches high and fairly squat. The label, which covers most of the jar, is gold and brown and tan. The misleading part is the word “Brunch” in quite large script, but if you look in the upper left corner of that word, you will see Canton.

  12. Lana
    January 28, 2009 at 8:57 am

    OH Happy Day! My story is that when I flew out to see Rachael in April 07, I brought a block of 6 year old cheddar cheese and after she and Scott picked me up at the airport, we had the cheese with Raincoast Crisps and Yard Dog wine.
    About 6 months later, my fav store in Ottawa started selling them and I started to treat myself once every month or so.
    And now I can MAKE them??
    I always liked you, Julie…

  13. Hanna
    January 28, 2009 at 9:29 am

    Love it! I LOVE these as well….I think EVERYONE loves these. I am definitly going to try making these!

  14. Dana
    January 28, 2009 at 10:22 am

    You sly dog! At over $6 a box, you’ve saved yourself a lot of money each week. Nice!

  15. gwendolyn
    January 28, 2009 at 11:01 am

    Aha! This is going to my must-make-soon file. I brought a package of raincoast crips and a wedge of double-cream brie (I have no shame, apparently) to a little event with some girlfriends. It’s not hyperbole to say the entire box of crackers and cheese were gone within 10 minutes. We didn’t even let it get past the kitchen counter….

  16. pauline
    January 28, 2009 at 11:57 am

    You have hit the jackpot with these Julie. You know I love my wine well I love those crakers too. Love it love love it.

  17. Colleen
    January 28, 2009 at 12:05 pm

    OMG OMG OMG!!!!
    I LOVE those things! THANK YOU!!!!! (from the bottom of my wallet!)

  18. Manon from Ontario
    January 28, 2009 at 3:51 pm

    Just to let you know I just mailed you a packadge of “samples”, maple syrup, maple sugar, maple butter, spiced apple rings and apple butter. You should receive it in two days. It’s in a hp ink cartridge box so don’t be surprised. I taped an enveloppe with the cheque on the box for your cookbooks.

    Pls let me know asap when you receive the package.

    Bon appetit 😉


  19. piccola
    January 28, 2009 at 6:36 pm

    Those are my fave thing to spread hummus on. You’re such an enabler, Julie. 🙂

  20. JJ
    January 28, 2009 at 6:52 pm

    GENIUS, absolute GENIUS! Julie, you’re the best.
    One question, how do you get them sliced to perfectly thin? Any tips you’d like to share?

    • Ruth Lunt
      January 4, 2017 at 4:17 pm

      A serrated soft cheese knife has holes in it, which allows the knife to glide through the loaf without catching. It makes cutting the last two or three slices a breeze.

      • Julie
        January 5, 2017 at 6:59 pm

        Great suggestion!

  21. mk
    January 28, 2009 at 7:12 pm

    your recipes make me want to bake and cook as soon as i see them…thank god for bookmarks.

    now, if i’m a bit of a wimp when it comes to chunk in things, can i make these sans add-ins?

    thanks, julie!

  22. JulieVR
    January 28, 2009 at 7:28 pm

    Freeze the loaves and slice them with a serrated knife. Seriously, that’s it. It’s easier than it sounds!

    And sure, you can make them without the add-ins!

  23. DJ
    January 28, 2009 at 8:24 pm

    These are awesome! These are the ones from your “Grazing” cookbook right? I LOVE that cookbook of yours Julie, why don’t you give it a plug here?

  24. Heather
    January 28, 2009 at 9:33 pm

    This looks fabulous. But, for those who either don’t have the time or the ambition to make these, here’s a tip: You can buy a huge plastic tub of these (in three flavours) at Costco. They’re Kirkland (Costco brand), and taste every bit as good as Raincoast, but are way cheaper. They’re deadly with Costco’s jalapeno artichoke dip.

  25. JulieVR
    January 28, 2009 at 10:47 pm

    Thanks DJ – you just did!

  26. Nancy G
    January 29, 2009 at 4:21 am

    A RE-RELEASE OF GRAZING with pictures?!!! I am so excited. It is my favourite go to book of all time so do let us know when that hits the shelves.
    Love the raincoast crisps I have made these many times –I’ve actually never had the store bought kind –I’m sticking with these 🙂
    Love the red boots!

  27. Vivian
    January 29, 2009 at 9:21 am

    I knew there was something awfully familiar with the wee crisps in the photo but it didn’t ‘click’ until I read “Raincoast” and then it all came together. My friends from Vancouver used to send me a precious box of these each Christmas. They were a treasure! I often wondered how they got them soo-o thin. My GST report may have to get shoved aside today, as I intend to try the recipe stat! Thanks for sharing.

  28. Pierre Lamielle
    January 29, 2009 at 3:27 pm

    This recipe is awesome!
    It seems like a revelation when you discover that things you only thought you could buy actually have a recipe. Even more impressive is the fact that you cracked the code.

  29. SandyH
    January 29, 2009 at 8:06 pm

    Just had to try these and they are AWESOME! I can’t stop eating them! Great dunked in coffee too. Had a bit of trouble slicing them really thin because I didn’t let them freeze long enough, so my dentist may not be too impressed. The next batch will be even better. Great work Julie! We get a kick out of hearing you do the traffic on CBC too! Multi-talented…

  30. Charlene
    February 6, 2009 at 12:13 pm

    I’ve always wanted to try these, but the “let’s shove nuts into EVERYTHING possible because we get off denying tasty food to people with allergies!!!” madness has naturally meant I couldn’t.

    I can make these without nuts. Thanks!

  31. linda
    February 21, 2009 at 2:17 pm

    Substitute dried cranberries for raisins, and hazelnuts for pecans, and leave out the rosemary and you will have their cranberry variety.

  32. L.
    March 8, 2009 at 3:15 pm

    Actually, in some provinces, Raincoast crisps are cheaper than cigarettes. And in all provinces they are definately better for you. I think I’ll switch from smoking to eating these.

  33. Brooke
    April 8, 2009 at 5:07 am

    I think I might love you! Thank you so much for sharing this recipe.

  34. Monique
    April 8, 2009 at 7:46 am

    Thank you so much! These look great and I am happy I found your blog!

  35. Monique
    April 8, 2009 at 4:52 pm

    I just found your blog today..made these tonight after dinner and work..and I love them! I didn’t have buttermilk so used milk w/ vinegar.I will have buttermilk next time..They are keepers!

  36. Lena
    April 21, 2009 at 10:28 pm

    These are so good! I also enjoyed the bread before the second baking. I pretty much ate almost all the crackers within an hour of them cooling off. Thanks for the great recipe!!

  37. S
    May 6, 2009 at 9:56 pm

    What kind of flour do you use? Would whole wheat work?
    From a student on a budget, huge thank you!!

  38. michaela
    May 25, 2009 at 10:01 am

    i tried your recipe and made some changes to make it my own. thank you for sharing these delicious treats! i sent the link over to my mom so she could try them as well. i took a few pictures.

  39. Jo
    May 26, 2009 at 6:10 pm

    I bought the Raincoast Crisps at a grocery store in Sonoma County, California, the other day and served them to company with the artichoke/jalapeno dip from Costco. They were so good and I asked my daughter if she knew how I could make them. She just got back to me with your website and this recipe was featured, front and center! Someone on your website actually said to use them with the Costco artichoke dip, so I am ahead of the game!I am very anxious to try these. My husband said he wants to “help” make them, so it will be a joint effort! Thanks for the recipe. Jo

  40. Magda
    May 29, 2009 at 9:00 pm

    So being a geeky researcher, I needed to know, can I make Raincoast Crisps myself? And so I found your website. The originals would get stuck in my throat everytime I thought about the price ($8). My motto in life is: “if they can do it, so can I”. I found your website and made to date 4 batches. SO EASY! I distributed them among my neighbors, and a girl from Vancouver (visiting Alberta) said they were actually better than the originals.

  41. Andrea
    June 22, 2009 at 4:27 pm

    So funny! My mom sent me the exact same recipe in November of last year, and for some reason I keep putting off making them. Will make them this weekend (I love them with Brie…I know this because my ACTUALLY makes them all the time).

  42. poonam
    July 10, 2009 at 9:37 am

    They are the best…..liked them so much and everyone who eats them…..THANKS SO SO MUCH….

  43. Deb from Sidney BC
    July 25, 2009 at 1:49 pm

    This recipe is the best! and I’ve been dying to make them, but couldn’t figure it out. I used three smaller bread pans rather than two and put one loaf in the fridge overnight (the others I froze), and used a sharp knife, no problem cutting thin, maybe because they are smaller. But friends from Vernon who gave me the recipe said she uses an electric knife (good luck finding one).

  44. jaden
    July 28, 2009 at 7:12 pm

    That looks fantastic! I’ve never made crisps before, using rosemary is a great flavor combo with pecans.

  45. Melissa
    August 11, 2009 at 5:07 am

    I discovered this recipe yesterday. I made a batch last night and brought some in to the office today – I’ve made my co-workers very happy!

    I love RCCs, but only when someone else buys them. Now I can have them on hand whenever I want. Thank you so much for this, Julie. They’re just wonderful.

  46. Virginia
    September 12, 2009 at 6:23 am

    Since your blog is very new to me and now quite addictive, I was intrigued by “raincoast crisps” which I’d never heard of. I’m from the U.S. heartland, Missouri. I make a load of biscotti for friends at Christmas……..this year they’ll be getting these amazing crisps! Thank you sooooooo much!

  47. Sarah G
    October 5, 2009 at 5:27 pm

    I made these today and they tasted too ‘salty’. But I am thinking it is too much baking soda. Any comment on this?

  48. JulieVR
    October 5, 2009 at 10:37 pm

    Hmm… looking back it does seem like a lot of salt – I’d cut it in half. But the soda would add a sort of metallic taste, is that what you’re getting?

  49. Sarah G
    October 16, 2009 at 6:18 pm

    No, I can’t say it is metallic. Definitely salty. I did notice the same flavour in Lesley Stowe’s newest flavour – can’t remember which it was.

  50. Sarah G
    November 17, 2009 at 9:02 am

    Hi Julie,
    Just wanted to share an adaptation of your recipe that I made yesterday. I have adjusted baking soda and salt.


  51. Erika
    November 28, 2009 at 6:17 pm

    These are wonderful! Thank you so much for sharing! Does anyone know how long they will keep once made into crisps? I would like to make some and send them to my friend, but I’m afraid they may be stale by the time they get to her in the mail. I should probably just test that myself, but I can’t seem to keep them around for more than a day or two, they keep disappearing….

  52. Lynn
    December 12, 2009 at 11:58 am

    Julie thanks so much you have made my life complete and being diabetic it is a great treat for me.

  53. jen_neh
    December 18, 2009 at 10:39 pm

    You made my Christmas! These are additively tasty!! Thank you so much for sharing!!

  54. Sandra
    December 23, 2009 at 5:41 pm

    I had Rain Crisps at a friend’s house and loved them instantly, so my next visit to Whole Paycheck (Foods), I bought a package. Since we don’t have a Whole Foods nearby, I googled where to buy them and came across your recipe……, thank you, thank you, thank you…., they taste absloutely delicious!!! You nailed this recipe!!

  55. Mary Ann
    December 30, 2009 at 10:09 am

    To make these more festive, I substituted half the raisins for dried cranberries and used hulled (green) pumpkin seeds. Delicious- tastes exactly like the very expensive original! These will be served alongside your flaxseed wafers (from Grazing) with various cheeses and spreads on New Year`s Eve. Santé!

  56. Anonymous
    January 3, 2010 at 4:49 pm

    You’re amazing! Thank you so much!

  57. Erica B.
    January 30, 2010 at 4:29 pm

    One year later and I finally made these. I’m going to a chocolate party so I changed them up a little. Added cacao nibs in place of the pecans and omitted the flax and rosemary (because it turned out I didn’t have any)and WOW! I’ll be making these again for sure!

  58. Libby
    January 31, 2010 at 12:11 pm

    I made these a couple of weeks ago and they turned out great! I baked the loaves in half-pint and wide-mouth-pint canning jars so that the slices would come out round. The only changes I made were I mixed the ground flax with the buttermilk before mixing in the batter and I added 1/4 c poppy seeds instead of the pumpkin seeds. What a treat, thanks for the recipe!

    • Nicolle
      December 29, 2021 at 9:59 pm

      Sorry if this is a stupid question…. but how do you get the loaves out of the jars? Or do they shrink enough while baking that they come out easy enough?

  59. MJP
    March 1, 2010 at 10:00 pm

    A friend brought me back a box of these from the Vancouver Olympic Games and they were great. I ate the whole box. Your ingredients are the exact same as on the box so I’m anxious to try it! Thanks!

  60. Corinne
    March 31, 2010 at 3:02 pm

    I can’t wait to try this recipe – Raincoast Crisps and Boursin are my “don’t have time to cook” go to party snack.

  61. Karen
    April 16, 2010 at 1:23 pm

    Julie, I finally made these last night. Lemme tell ya – they’re amazing. Thanks so much for sharing these with us. Actually thanks for all that you share with us – you inspire us all. Much appreciated.
    (Now I must go buy some really good cheese)

  62. Donna
    July 15, 2010 at 11:52 am

    We fell in love with Raincoast Crisps when we traveled in Canada. They are pricey and it’s great to be able to make them whenever at enormous savings. Thanks for posting the recipe they are great! However I can’t seem to keep the crispiness past the first day. Any suggestions? Thanks.

  63. Kelly
    August 30, 2010 at 8:51 am


    I tasted the commercial version of these crisps, by Lesley Stowe, while I had traveled North hundreds of miles. I was so in love with these that I ordered some from the store, but got on line to see where else I could snag some. I found your recipe, used my own Spice Island Rosemary plant and Red Flame raisins and created chips I found even more delicious! I’ve altered the recipe to create my own Cranberry Almond version, also more delish. I am so grateful for your generosity in sharing your recipe. You totally rock, girl! P.S.: Also love everything else you’ve shared.


  64. mmac
    November 16, 2010 at 8:23 am

    Hi Julie. Thanks for posting this recipe. I dream about eating these all the time. I am wondering how to keep the crisps fresh for days after they are cooked. Will just plain plastic work?

  65. sam
    November 29, 2010 at 10:28 pm

    I had seen this recipe in the Whitewater cookbook and have been making them for awhile…try mixing tarragon and garlic into cream cheese…so delicious. I prefer them with dried cranberries instead of raisins.

  66. Hum
    December 16, 2010 at 1:59 pm

    I made these and they came out perfect, just perfect. The whole house smelled like raincoast christmas. I couldn’t even tell the difference in the look, smell, texture or taste. I made a holiday version with cranberry, chestnut, caramalized ginger, and ‘festive spices’ and it was magical.
    Tips would include folding instead of mixing and a little extra brown sugar to get those crispy little holes…and I had to cook the original loaf for an hour instead of 35 minutes…not sure what happened with that. I tipped them to the side and sliced the semi frozen loaf using a large non serrated knife.
    Thank you ever so much. This has changed my life.

    December 16, 2010 at 4:21 pm

    YOU are my brand spankin’ new BFF!!!!!!! I discovered these about a month ago, picked up 4 boxes and actually paid for and took them home. My next trip back to the store revealed how much these little gems cost – CHOKE!!! So I purchase one more box to bring home to see if I could figure out a recipe. But now I don’t have too!!!! THANK YOU!!! signed, ‘Addicted in Indy’

  68. mrsblocko
    December 17, 2010 at 9:36 am

    A quick question, is Ground Flax the same as Flax meal? I’ve never used flax seed before and don’t want to accidently buy the wrong thing. Thanks!

  69. JulieVR
    December 17, 2010 at 10:08 am

    Yep! either or.

  70. Cynthia
    January 15, 2011 at 11:26 pm

    This is my favorite thing to get at… Trader Joe’s. Yes they are using your recipe!!! : ) I’m so happy I found it online.

  71. Heather
    January 20, 2011 at 3:52 pm

    The Raincoast Crisps recipe works wonderfully for those of us who are gluten-free. I buy a brand of mixed gluten free flours called Celimix (Bread Mix) and use the same proportion for flour as in the recipe. They’re fabulous too!

  72. elia@feedyoursister
    January 23, 2011 at 11:01 am

    Julie, I love the Raincoast Crips, they are totally addicting, so thank you for posting this recipe so that I can make them all the time!! Mine are cooling off in the freezer, I can’t wait to slice, bake, and eat them!! I’ll be posting your recipe on my blog soon!! Thanks!

  73. elia@feedyoursister
    January 23, 2011 at 7:41 pm

    My crisps came out much thicker than yours look…I used a serrated knife, but still couldn’t get them to be thin. Any suggestions????

    • Julie
      June 8, 2017 at 8:09 pm

      It can be tricky! sometimes I slice them partially frozen, and it makes it a bit easier.

  74. JulieVR
    January 23, 2011 at 7:46 pm

    Freezing them – partially or fully – will help you slice them nice and thin! keep that serrated knife!

  75. Erin
    January 26, 2011 at 5:39 pm

    Thank you thank you thank you! I love these, but cannot justify buying them. I cannot wait to try this recipe.

  76. Debra
    February 25, 2011 at 7:28 am

    Like everyone, I love these, too. Since I live in Belize where they’re not available, I am saved from temptation except when I go to Canada each year. Would love to make them, and everything is available here except for the flax seed. Is there anything that could substitute?

  77. Cookiemaker
    February 25, 2011 at 10:30 am

    CHOWhound just linked to your wonderful recipe, so word is out EVERYWHERE in the foodie blogosphere about this code you cracked. That’s what I call useful detective work. Forever indebted to you. Many thanks.

  78. Karen
    March 25, 2011 at 3:37 pm

    Thanks so much, I made them as written & they are delightful. Having never tried the original I can’t imagine that something sitting on the store shelf could be better, going to try fig & kalamata olive next….what a great basic recipe..kudos Julie

  79. Karen
    April 3, 2011 at 7:26 am

    Whole Foods sampled these with mascarpone cheese a month ago – I knew I had found a possible new food obsession. Still at $7.99 I couldn’t buy them; price was obscene. Same day – saw them for a dollar less at 2 local supermarkets, and I was hooked. 4 packages in a month. Thanks for the recipe, you saved me at least $200.

  80. Karen
    April 3, 2011 at 7:31 am

    I did notice one difference. The commercial brand have a sheeny glaze on them. Do you think that’s egg white brushed on?

  81. JulieVR
    April 3, 2011 at 10:59 am

    Karen – could be! that would likely do the trick!

  82. Mrsblocko
    April 7, 2011 at 11:07 am

    I can’t believe how these taste just like the real thing! (I wrote about making them here.) Thank you for sharing the recipe and fueling my cracker addiction!

  83. Carolyn
    April 25, 2011 at 1:07 pm

    These are amazing and I’ve passed the link on to many others already. Karen, have you tried the fig & kalamata olive version yet? If so, please share your version. Love, love, love these crackers as much as cookies! My poor rosemary plant won’t know what’s hit it with all the pruning it’s getting. Thank you!

  84. Sandra
    May 16, 2011 at 8:14 am

    So fantastic…can not stop eating them!!!!!!!!!!!!!!!!!!

  85. Meghan
    June 20, 2011 at 9:43 am

    These were so easy to make and my family loved them … they tasted just as good as the real thing (without forking out $6.99). As always Julie, your recipe was great and I will use it again and again!

  86. carol
    August 7, 2011 at 6:05 pm

    I will be so happy when they open in Ft. Collins Colorado
    Really enjot their food–my favorite is the Pecan raisin crisps!!!!!!!!

  87. carol
    August 7, 2011 at 6:05 pm

    do you know when they will open

  88. Christoph Michels
    August 18, 2011 at 8:34 am

    Hi Julie,

    thank you for the crisp-recipe!

    Greatings from Bavaria /Germany.


  89. Tara S
    September 21, 2011 at 6:27 pm

    I’m on my second batch of these now. So awesome and cheap! Thank you Julie!

  90. Mark G
    October 9, 2011 at 6:40 pm

    These were an absolute favorite when I lived in New York but the price kept rising. Now that I live on the west coast I figured I’d never again have them. Stumbled onto your recipe (yep, a bit late to the party) and was overjoyed. Superb. My sister-in-law favored the health crisps. Any thoughts on trying to imitate those as well?

  91. Meimei
    October 20, 2011 at 8:28 am

    These are amazing, thank you, thank you!!!!!!!!!!!!!!!
    I can’t decide what I like better the bread or the crisps.

  92. Jill
    November 16, 2011 at 8:53 pm

    I am so glad you did this recipe….After reading the side of the box of Trader Joe’s Raisin Rosemary Crisps I thought I would try to experiment on my own…and now I don’t have to. …(@ $3.99/box, even that seemed steep to me. Guess I’m just dutch cheap and so glad to see your recipe. I’m planning on making these for my appetizers on Thanksgiving next week. Tremendous!

  93. Jesseline
    January 9, 2012 at 8:13 am

    I tasted Raincoast Crisps for the first time during the holidays and was immediately smitten. I bought a box, and made this recipe, then had a few people come over to do a blind taste test. The overall reaction was amazement on how similar they tasted, with comments that mine tasted “fresher”. I think I won hands down with your recipe, and I much prefer them over the boxed ones. A definite keeper for years to come!

  94. Rachel
    January 25, 2012 at 1:45 pm

    It is good as a quick bread after first bake. So Now I bake 2 batches of them at once and eat one of the batch as fresh bread.

  95. David Marks
    March 18, 2012 at 9:08 am

    I was in Trader Joe’s a couple of weeks ago and they were handing out samples of those RainForest crackers with a dab of stilton cheese. It was so good, I immediately picked up some stilton. But when I saw $4 price for a five ounce box of crackers, I deferred. But at home with the stilton, I still had a hankering for the hors· d’oeuvre. I did an on-line search and found this blog and this recipe (enjoyed the movie, Julia and Julia, by the way!). Finally made the crisps. Substituted 1/4 cup rye flour for a quarter cup of the white flour. Used roasted salted sunflower seeds instead of sesame seeds. Used a whole package of Trader Joe’s Rosemary Pecans and Cranberries (.5 oz, 141 g., about 1 and a third cup). That sufficed for my pecans. I omitted the flax. Used about a tablespoon dried rosemary broken up in mortar.

    Incredible, outstanding result. THANK YOU!

    • Julie
      June 8, 2017 at 8:08 pm

      This is amazing! thanks for sharing!

  96. Lena
    August 2, 2012 at 9:19 am

    Ok, I have made these crispies today. They turned out pretty good for the first time. I made some substitutions though, I used copped dry figs instead of raisins and sliced almonds insted of pecans.
    I ended up baking one loaf in 4×12 pan at 350 degrees for about 50 min (it was still slightly undercooked in the middle when I sliced it), then I kept in the frige overnight. In the morning, I sliced them up using electric food slicer (very easy), but because it was slightly undercooked I had to be careful cuz some slices would fold and break in half as they came out of the slicer. Next time I will try freezing it first.
    I ended up with about 80 slices. I tried to bake them at 300 degrees per recipe, but they were still sort of soft. So baked them at 350 for 10-15 min on each side and they were just right.
    They turned out a bit sweet for me, I will try less sugar next time, however they must be very good since I get a slice every time I go to kitchen. Thank you very much for the recipe.

  97. Doug
    September 22, 2012 at 7:17 pm

    Tried the recipe – Fabulous!
    Here’s my variation: in addition to all of the other ingredients add 1/4 Cup Millet, and 1/2 Cup Sunflower seeds, and Whole Flax seed without grinding. Sometimes I use 50/50 wheat and white flour. Bake in 4 mini loaf pans each 5.75″ x 3.3″ x 1.875″
    THANK YOU Julie
    P.S. How about the Fig and Kalamata Olive version?

  98. Anonymous
    September 30, 2012 at 1:49 pm

    I love love love these cookies!!!

  99. Shoshana Bernie
    October 17, 2012 at 11:55 pm

    I like the raincoats kind. but I love the open nature kind better there from Safeways deli area called rosemary raisin crisp. So I changed the ingredients a little. And they turned out fantastic. I’m so excited. I used millet,brown flax seed(not ground ) dried rosemary and sugar inside of honey. They turn out so yummy

  100. Anna
    October 31, 2012 at 10:10 am

    These are SO delicious! I’ve been buying my mom Raincoat Crisps for years, but she knows how expensive they are, so she rations herself (even though I ask her not to!!)

    I was able to make her these, and now she enjoys them guilt free knowing they are homemade. We make a big batch in mini-loaves and freeze them, taking out a loaf or two to bake up whenever we’re running low in our cracker bin. Thank you!!!

  101. Diane Brody
    November 5, 2012 at 9:27 am

    Brilliant reverse engineering for a fabulous cracker! I have taken the liberty of sharing it on my blog, recipephany.com, giving appropriate credit, I hope, and a link. I call them Trader Faux Rosemary Raisin Crisps, but I think they are actually tastier than the original, and a bit heartier. I had a problem with raisins dropping the the bottom, and am not sure why that happened. A friend suggested using currants. Thanks so much for a superb recipe! Love your blog.

    • JulieVR
      November 6, 2012 at 7:57 am

      So glad you like it!!

  102. Carmen
    November 19, 2012 at 1:19 pm

    Is it possible to make these gluten free – with perhaps Gluten free all purpose flour and Xantham gum?

    They are absolutely great so now want to make them for my glutarded friends.

  103. Laurie
    December 5, 2012 at 10:29 pm

    Would an electric knife work to cut the frozen loaf into slices?

    I enjoy you on CBC Julie, you always brighten my morning!

  104. Susan
    February 17, 2013 at 7:19 pm

    I read all the comments and questions, but didn’t see an answer to a question asked twice. How long will they keep, and how should they be stored?

  105. Julie
    February 17, 2013 at 9:41 pm

    Susan – sorry if I missed that one – if they are nice and crisp and dry, they will keep indefinitely in an airtight container. Hope this helps!

  106. grace
    March 18, 2013 at 2:29 pm

    I too love those Rainforest Crisps, and I made this recipe to great appreciation. My gals were astounded that this recipe freely exists online. My only note is that it took 55 mins for the initial baking (I’ve calibrated my oven) even in mini loaf pans. The second baking time is accurate although it’s possible to burn these if sliced too thin. You have my eternal thanks for this recipe!

  107. Kristy
    April 20, 2013 at 4:58 pm

    These are a dead ringer for Rainforest crisps. Thank you so much for the recipe.

  108. Twila
    June 5, 2013 at 10:38 pm

    These are so easy to make and sooooooo gooood. I am going to make more but I’m going to try different ingrdients. Maybe chopped dried apricots or other dried fruits. Something tasty and healthy

  109. Min
    June 7, 2013 at 10:29 pm

    Thanks for the fantastic recipe, it is a game changer! I made a few vegan-friendly modifications, and it turned out wonderfully.


  110. Lisa
    July 14, 2013 at 8:04 am

    These are amazingly good! I made them with white whole wheat flour and let the batter stand overnight in the refrigerator. I swapped sunflower seeds for the flax seeds (as I didn’t have any). The fresh rosemary is awesome.

    The first baked slices are just as good as the cracker version, too; both are so incredibly easy to make. Thanks for sharing this.

  111. Monica
    October 6, 2013 at 7:59 pm

    I just made these tonight after eyeing them throughout the entire summer! I remember the pecan fruit crisps from when I went to Terra Breads in Vancouver. Thank you for the recipe! My only question is about the texture, the flavor is awesome, but my raisins fell to the bottom and the crackers were to hard. What can I do about this?
    Thank you

  112. Laura
    January 4, 2014 at 11:47 pm

    I just discovered these (the commercial ones). So I am VERY excited to find this recipe–maybe I will feel less guilty about eating them if I make them lol? Pinning!

  113. Deanna
    January 17, 2014 at 6:38 am

    Been making these for awhile – with all different stir ins. But have yet to make them into crackers. The bread is delish with cheeses (brie, goat, homemade herbed cream) or toasted.
    It has been my Go To baked goods gift for the past 2 xmases and last year my husband dubbed it My Modern Fruitcake.

  114. Allison
    February 15, 2014 at 7:47 am

    I make this in muffin tins. That way I can freeze the muffins. Then when my girls and I want some crackers I just take one or two out and bake the crackers. I find it seems to yield more crackers then the loaf pans too.

    • Julie
      June 8, 2017 at 8:05 pm

      Brilliant idea!

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  116. Erika
    June 3, 2014 at 5:31 pm

    Just made this little beauties and am excited to try them with some cheese.. I must admit I am not the most patient of people and didnt want to wait for them to cool down.. so I sliced them.. which worked okay but they are probably not at the thinnest proportion they could be. Thank you for sharing the recipe as I went to get it from a specialty store today as we first tried them in Canada and here in Wa. it was 11.25 !! too much for my taste so why not make em instead.
    Thanks again!

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  118. Lynne
    June 28, 2014 at 12:07 pm

    These came out great! I used zante currants, rosemary and pecans. So many great variations to explore. Thanks for the excellent recipe!

  119. stephanie
    July 5, 2014 at 7:13 pm

    these are in my oven now. for an additional 20+ minutes as the very middle bottom of the loaf was not done. so – i’ll cook them a little longer….i’m sure they’ll be fine. can not wait to taste them! and i love all the variations people have been mentioning…. thanks for the recipe!

  120. stephanie
    July 5, 2014 at 7:15 pm

    WAIT!!! cookbook? what cookbook? were could i find such a wondrous thing?

  121. deer hunter 2014 hack ifunbox
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  122. Laura
    September 27, 2014 at 11:17 pm

    Wow! This is a great recipe. I was almost afraid to try it because I like the Raincoast crisps so much that if these didn’t measure up I’d be disappointed. They are awesome, though, and EASY! Thanks!

  123. patel
    May 16, 2015 at 5:22 am

    super yummy! how long do they last for, a couple of months?

  124. Miu Ma
    September 11, 2015 at 9:31 am

    Can I use spelt flour instead?

  125. Sesimmons01
    December 26, 2015 at 8:08 pm

    I’ve made these a ton. Tonight it was raisins, thyme and cashews. Delicious! I also discovered that mini loaf pans are the perfect size for making the crackers. I only did a half batch and it filled three little loaf pans perfectly. They’re a gift alongside some homemade herbed Soft cheese spread. Thanks for all the great recipes!

  126. plasterers bristol
    May 11, 2016 at 3:01 am

    Awesome. These look amazing. Thanks for sharing this great recipe.


  127. Roberta MacDonald
    October 27, 2017 at 9:19 am

    Wow! These taste just like the real thing! Thanks for the recipe!

  128. Joleen Bennett
    January 18, 2018 at 2:40 pm

    THE BEST!! I brought these to my MIL new years party and everyone was raving about them! Just a few days ago, my MIL requested that I make her a batch JUST FOR HER to keep on hand. Thank you for this amazing recipe!

  129. Mary
    March 16, 2018 at 2:40 pm

    I just finished these and they are on the second bake. I only got about 4 dozen crackers and wondered how you got 8 dozen. I used 2 8×4 pans and cut as thin as possible (without them breaking).
    Can’t wait to try them with Brie and fig jam! Yum

  130. review cart
    May 2, 2018 at 6:50 am

    I should make them. Great combination of flavor. At least I have all the ingredients. Thank you.

  131. cockbrand
    May 5, 2018 at 11:16 am

    I don’t even want to read Julie’s recipe since if I do, I’ll just make them and then eat them and make them again! I have no self control any more. What happened to the model of restraint I used to be? Oh, yeah. I got married and lazy since I didn’t have to impress new boys anymore.

  132. Dheepika
    October 11, 2018 at 12:52 am

    I knew there is something magic in you. My mom prepares new dishes every day from the last week. And the dishes were delicious. I had a doubt how does she make this? so I observed my mom keenly noticed your site. It’s only because of you. Thank you so much, Julie, for your recipes.

  133. Anonymous
    November 17, 2018 at 6:13 pm

    These are amazing. An electric knife is perfect for cutting a frozen loaf. Also i baked on racks and did about 22 minutes 300 bake convection. So good

  134. finch
    January 11, 2019 at 2:23 pm

    I had to add an entire cup of extra flour. the 1/1 ratio of flour to milk made an incredibly runny batter, like crepe batter.

    • Julie
      January 11, 2019 at 4:54 pm

      Yes, it is a very runny batter, like cake or muffin batter.

  135. Esty
    September 1, 2019 at 1:28 pm

    These turned out so well. Thank-you for this easy to follow recipe. I also kept a loaf in the freezer and took it out to slice/toast when I needed it. They were fun to make and saved me $$$

  136. Clara Jenkins
    September 11, 2019 at 11:00 pm

    It is the greatest flavor for me I love this recipe even it’s taste also good. Thank you so much for this greatest recipe in which I can add some new food on my table thanks a lot for this great idea and I am looking forward to some more fresh recipe .

  137. David Marks
    November 26, 2019 at 7:09 am

    These Rosemary Crisps have made me very popular at my sister’s at holiday gatherings. Now we have a vegan in the family. Is there a substitution for the buttermilk that would still result in as delectable a treat? Thank you!

    • Julie
      November 26, 2019 at 7:45 pm

      Definitely – use vegan yogurt, thinned with water to the consistency of buttermilk!

  138. Andy
    December 20, 2019 at 6:24 pm

    I’ve been making your crackers for years, got 2 loaves in the freezer for the holidays to eat with some good triple cream soft rind cheeses, so delicious! It’s about time I thanked you for my favourite cracker recipe Julie (I’ve tried a ton of others). They are great! Thanks!

  139. Mike
    March 11, 2020 at 7:30 am

    If I wanted to leave the flax seed out, would I just add an additional 1/4 cup flour since the seeds are ground?

    • Julie
      March 11, 2020 at 12:56 pm

      Naw, just leave it out!

      • Mike
        March 11, 2020 at 1:28 pm


  140. Dave
    March 12, 2020 at 10:19 am

    I’ve made these quite a few times and find the recipe very versatile. Leave it out. And or add any number of things from died cranberries (adds nice color) to pistachios.

  141. Astrid
    August 19, 2020 at 11:42 pm

    I love these! They are the only crackers I eat. Today I made a batch with my dehydrated Evans cherries instead of raisins!

    • Julie
      August 24, 2020 at 8:34 pm

      OOOH smart!!!

  142. Gail
    November 15, 2020 at 5:06 pm

    Do you have any suggestions for incorporating pumpkin puree into this recipe? I was thinking of trying it and substituting for some of the buttermilk. There is a new pumpkin RCC

  143. Pauline
    November 20, 2020 at 11:49 am

    The packages of craisins & pepitas that come with the kale salad from Costco seem to multiply in my cupboard. This recipe is a perfect use for them! People can never believe that I made these crackers from scratch.

  144. Bethy
    June 14, 2021 at 10:59 am

    Hi, Julie.

    I can’t wait to try the Rosemary Raisin Pecan Crisps!
    I have a question: Would it be okay to line the baking sheet with parchment paper, or would this impede the crisping?

    Thank You!

    • Julie
      June 15, 2021 at 11:24 am

      Yes, for sure!

  145. Fernando Alerts
    March 14, 2022 at 1:24 pm

    Lovely crisps. Brilliant combination. Thank you for sharing.

  146. Delipuur
    May 13, 2024 at 2:03 am

    Pairing Rosemary Raisin Pecan Crisps with Delipuur truffles creates a symphony of flavors you won’t forget! Picture the savory crunch of the crisps mingling with the luxurious essence of Delipuur truffles. It’s a taste sensation that elevates any gathering to gourmet status!

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