Those amazing crispy crackers brimming with various nuts, seeds, and dried fruit … you know those, right?
If you do, then I’m going to guess that you love Raincoast Crisps as much as I do. But if you aren’t aware of the deliciousness that is the Raincoast Crisp cracker … well then, keep reading, and I’m sure you’ll soon fall in love with them just like the rest of the world has.
Slathered with soft cheese — chévre, Brie, or a good triple créme being ideal — and paired with a glass of wine, Raincoast Crisps are a truly indulgent snack. The perfect marriage of sweet and salty … you could eat them straight from the box, and they’d still be fabulous.
There are numerous recipes across the net for DIY Raincoast Crisps. Various ingredients baked into a loaf, frozen, then sliced thin, and baked again … it’s a bit of work, though nothing too difficult.
But … what if you stopped at the loaf part? What if you just took all the ingredients that make Raincoast Crisps so good, bake them into a loaf of bread, then called it a day?
Well, I did so, my friends … and the result — my contribution for the kick off of #BreadBakers — was glorious.
Adapted from Better Homes and Gardens whole grain sunflower bread, my Raincoast Crisps bread is my take on the cranberry hazelnut version of Raincoast Crisps. Studded with tart, plump cranberries and toasted hazelnuts (along with the pepitas and flaxseed found in said crisps), this bread is dark, dense, fruity, nutty … and oh so utterly indulgent as well.
Served warm with a smear of butter or drizzled with honey, my Raincoast Crisps bread is the grown up sibling to the Raincoast Crisps cracker. It’s perfect for breakfast, lunch, or whenever the urge to snack strikes.
Oh, feel free to toast a slice, then top it with some jam and thinly-sliced apples or pears. Trust me … that works well too!
- 1½ cups all-purpose flour
- ½ cup whole wheat flour
- ¾ cup packed brown sugar
- ½ cup raw pepitas
- ⅓ cup flaxseed
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 egg
- 1¼ cups buttermilk
- ¼ cup olive oil
- ¾ cup dried cranberries
- 1 cup chopped hazelnuts, toasted
- Preheat oven to 350°F. Grease the bottom and sides of a 9 x 5 loaf pan; set aside.
- In a large bowl, stir together the all-purpose flour, whole wheat flour, brown sugar, pepitas, flaxseed meal, baking powder, baking soda, and salt. Make a well in the center of the flour mixture; set aside.
- In a medium bowl, beat the egg with a fork, then stir in the buttermilk and oil. Add the egg mixture to the flour mixture all at once. Stir until just moistened (the batter should be lumpy). Stir in the cranberries and hazelnuts.
- Spoon the batter into the prepared loaf pan, spreading evenly. Bake in the preheated oven for 45 to 55 minutes or until a toothpick inserted near the center of the loaf comes out clean.
- Cool in pan on a wire rack for 10 minutes. Remove bread from pan, slice, and serve.
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