raincoast crisps copycat

How To Make raincoast crisps copycat

• Step 1
  Preheat oven to 350 degrees F and lightly spray 4 mini loaf pans; set aside.
• Step 2
  In a large mixing bowl, combine both flours, brown sugar, baking soda, and salt; whisk until nicely blended.
• Step 3
  Stir in cranberries, hazelnuts, pumpkin seeds, sunflower seeds, and flax seeds; set aside.
• Step 4
  In a large measuring cup, combine buttermilk and molasses. Stir well.
• Step 5
  Add to the dry ingredients and stir until well mixed making sure the dry ingredients are soaked and there’s no pockets of flour.
• Step 6
  Pour batter evenly into the prepared loaf pans and transfer to the preheated oven.
• Step 7
  Bake for 50 to 60 minutes or until a cake tester inserted in the center comes out clean switching the front pans with the back pans halfway through cooking.
• Step 8
  Remove from the heat and let them cool for 15 minutes before unmolding and transfer the loaves onto a wire rack; allow to cool completely.
• Step 9
  Wrap loaves individually in foil and transfer to the fridge overnight.
• Step 10
  The next day, move them to the freezer for 2 hours.
• Step 11
  Preheat oven to 250º F and line large baking sheets with wire racks; set aside.
• Step 12
  Using a serrated knife, slice loaves as thinly as possible (about 1/8-inch thick) and lay the slices in a single layer on the prepared baking sheets.
• Step 13
  Transfer them to the preheated oven and bake for 1 hour. Halfway through cooking, take the sheets out and flip the crackers. Return the sheets back to the oven but switch them - the one that was at the bottom rack goes to the top and vice versa.
• Step 14
  When time is up, let them cool completely before storing in airtight containers for up to 2 weeks or freeze them for up to 2 months. Yields between 88 to 100 crackers.
• Step 15
  To view this healthy copycat cracker recipe on YouTube, click on this link ➡ https://youtu.be/xwfvTGgIkDM
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