Homemade Gluten-Free Seeded Crackers

5 from 1 vote

Full of dried fruit, seeds and nuts, these Raincoast Crisp copycats go fast!

Prep Time20

Cook Time50

Resting Time45

Total Time1 55

Course: Appetizer, Snack

Cuisine: American

Keyword: Gluten-Free

Servings: people

Calories: 110kcal

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.

SmartPoints (Freestyle): 4