These gorgeous crackers are made using ultra-healthy ingredients!
We’ve revamped Raincoast Crisps in our copycat recipe to make them gluten and dairy free. This wholesome snack will make your tastebuds sing and satisfy hunger at the same time. If you’ve had the original Raincoast Crisps, then you will already be aware of their reputation as the appetizer all-star. The nutritious combination of dried fruits, nuts, and seeds provide a flavor explosion and offer a super satisfying texture, as well! Not only are these homemade gluten-free seeded crackers amazing topped with cheese, meats, or nut-based dips, but they can also rock out all on their own.
The most amazing part of this recipe is that it’s essentially a quick bread. Yes, there are two separate bakes divided by some resting time in the freezer. However, you need not get involved with a sticky dough that requires a rolling pin and a pizza cutter.
Special Pan For These Wholesome Snacks
Because our gluten-free crackers require a special type of mini loaf pan, the hardest part of making them is ordering the pan. I used the Wilton brand mini loaf pan, but you can also use your individual mini loaf pans. Alternatively, you can use a regular bread loaf pan, slice the loaf thinly, and then quarter them. They won’t have that signature ridge on top, but they will still make a fine cracker.
Buckwheat Flour Gluten-Free Crackers
We chose buckwheat for it’s dark, earthy color and dense bite. Buckwheat is a grainlike seed that grows on bushes and is full of nutrition. As a matter of fact, buckwheat is considered a pseudocereal and is related to quinoa. Both grains have gained in popularity as a superfood.
Despite the presence of “wheat” in its name, buckwheat is actually something of a misnomer. Even so, the only trace of wheat that could be found in buckwheat flour is through cross contamination. In this case, your best bet is to find a company (like Arrowhead Mills) that is “certified gluten-free” and labels their products accordingly.
Alternative Milks Produce Great Results
Because crackers don’t require much rise, if any at all, any type of milk will do the trick. We chose soy-milk as a dairy alternative due to the fact that it has a heavier density than other alternative milks. That’s not to say others won’t work or aren’t worth trying, though. We did, however, add apple cider vinegar to give the soymilk a little lift. In that way, it mimics buttermilk.
Use This Recipe As A Springboard
You can literally use this recipe for dozens of variations. Any type of flour will work, and traditional all-purpose flour is obviously delicious for people who can tolerate it. Additionally, type of nut, dried fruit, or seed substitution will yield great results. The best part about this recipe is the amount of gluten-free crackers you get from one bake. Because of that, we recommend putting them in a mason jar, attaching a cute little label and ribbon, and giving some of your bounty away. Wholesome snacks make fabulous gifts!
Due to the lack of preservatives, store these wholesome snacks in a ziplock bag. They also freeze very well, so in case you aren’t planning on eating all 72 crackers in a week, the best place is the freezer.
Let us know your tweaks and how you served your gluten-free seeded crackers in the comment section below. We are confident you will absolutely love any flavor combination you make! Can’t wait to hear from you! Enjoy.
Homemade Gluten-Free Seeded Crackers
- 2 cups soymilk
- 2 tablespoons apple cider vinegar
- 2 cups buckwheat flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 cup coconut sugar honey or maple syrup are fine
- 1 cup golden raisins
- 1/2 cup almonds sliced or slivered
- 4 tablespoons flax seeds ground or whole
- 4 tablespoons sesame seeds
- 4 tablespoons pepita seeds
- Preheat oven to 350 degrees and generously grease your loaf pan(s).
- Mix soy-milk and vinegar in a small bowl and set aside.
- Mix together the next four ingredients and stir. Add the fruit, nuts, and seeds and stir again. Pour the milk over the mix and stir until all is combined.
- Pour batter into your greased pan(s). A spoon might work well to distribute the batter evenly. Tap the pan(s) lightly on the counter to even out the batter. Bake 25-30 minutes until the bread is golden and springy.
- Rest for ten-fifteen minutes on counter-top before freezing the loaves for at least an hour.
- With your sharpest knife, carefully slice the frozen loaves thinly. The warmer they become, the more difficult they are to cut.
- Spread your crackers on a large baking sheet and bake for 10-15 minutes. Remove from oven, flip and cook for 5-10 more minutes.
- If your crackers are cut thickly, they may need more time to dry out. Leaving them out for an hour or more helps with the process. Thin crackers may not need this step.
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