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Raincoast Crisps – Golden Raisin & Pecan/ Cranberries & Hazelnuts : Daring Bakers Challenge, February 2013

Course Snack
Cuisine American
Servings 8 dozen


  • 2 cups flour all purpose (plain)
  • 2 tsps baking soda
  • 1/2 tsp salt
  • 2 cups buttermilk
  • 1/4 cup brown sugar , firmly packed
  • 1/4 cup honey
  • 1/2 cup golden raisins (or dried cranberries for version 2)
  • 1/2 cup pecans chopped (or chopped hazelnuts for version 2)
  • 1/4 cup watermelon pumpkin seeds roasted / (optional)
  • 1/4 cup sesame seeds
  • 1/4 cup flax seed , ground
  • 1 tbsp rosemary finely chopped fresh


  • As I metioned earlier, I baked this batter into two small loaves each flavoured differently. The above recipe will make two small loaves of the same flavour. If you want to do what I did, have 2 mixing bowls ready and put half of each ingredient listed above into each, except the nuts and raisins. Then in one put in 1/4 cup each of golden raisins and chopped pecans and a 1/4 cup each of dried cranberries and chopped hazelnuts in the other.
  • Stir together the flour, baking soda and salt in a large mixing bowl. Add the buttermilk, brown sugar and honey and stir a few times till partially mixed. Add the raisins (or dried cranberries), pecans (or hazelnuts), pumpkin seeds, sesame seeds, flax seed and rosemary and stir just until blended. Do not over mix.
  • Pour the batter into two7u201d or 8u201dx4u201d loaf pans that have been oiled/ greased. Bake them at 180C (350F) for about 30 to 45 minutes, or until golden and springy to the touch. Remove from the pans and cool the loaves on a wire rack.
  • Let the loaves completely before slicing them. Even better, wrap them in cling wrap after they have cooled and then freeze them over night because the cooler the bread, the easier it is to slice really thin. Take the loaves out of the freezer and leave them at room temperature for about 20 minutes, Using a sharp and serrated knife, cut the loaves into very thin slices (as thin as you can manage without breaking them) using a sawing motion.
  • Place the slices in a single layer on an ungreased cookie sheet. Bake them at 150C (300F) for about 15 minutes. Then flip the slices and bake for a further ten minutes or so till they have become quite crisp and a deeper golden colour. Make sure they donu2019t burn. The crisped slices will turn crisper when cool. You can cut the slices into halves before baking them, if you prefer smaller sized Crisps.
  • Once completely cooled, store the Raincoast Crisps in an airtight container at room temperature. They should keep for up to 1 month, and upto 3 months if frozen. I wouldnu2019t know because my Crisps were gone in under a week! This recipe makes about 8 dozen Raincoast Crisps.