COPYCAT RAINCOAST CRACKERS

🧂 Ingredients

• 2 cups whole wheat flour
• 2 teaspoons baking soda
• 1 teaspoon kosher salt
• 1 cup assorted seeds
• 1 cup assorted dried fruit,

  chopped
• 1 cup assorted nuts,

  chopped
• 2 cups buttermilk
• ¼ cup honey or pure maple syrup

Instructions

• 1 Preheat oven to 350°F degrees.
• 2 Lightly grease 4 mini loaf pans (3”x 6”).
• 3 In a large mixing bowl combine the flour, baking soda, and salt. Stir to
  combine.
• 4 Add the seeds, fruit and nuts and mix.
• 5 Add the buttermilk and honey and stir until everything is mixed and the fruit
  and nuts are evenly distributed.
• 6 Evenly fill your loaf pans.
• 7 Bake for 30 minutes, or until golden on top and a toothpick inserted in the
  center comes out clean.
• 8 Let cool for 10 minutes in the pans before turning out onto a rack to cool
  completely.
• 9 It’s important that the loaves are completely cool before freezing.
• 10 Wrap the cooled loaves in plastic and put in the freezer for 3 hours, or until
  firm.
• 11 Note - The loaves can be made in advance and frozen for up to a month before
  slicing.
• 12 Preheat the oven to 300°F degrees.  
• 13 Using a serrated bread knife, slice the frozen loaves as thinly as you possibly
  can. You should get around 25 slices from each loaf.
• 14 Place slices in a single layer on an ungreased baking sheet and bake for 15
  minutes on one side, then flip them over and bake for another 15 minutes.
• 15 Your crackers could take a little more or less time. depending on their
  thickness. Watch carefully so that they don't burn.
• 16 If your crackers aren't as crisp as you'd like, it's possible they were sliced a
  bit thick. Simply reheat the oven to 250˚°F degrees, place the crackers on a
  sheet pan, place the pan in the oven, and turn the oven off. Leave them in the
  warm oven for 30 minutes, and they'll crisp up nicely.

Nutrition Info