These gorgeous crackers are made from ultra-healthy ingredients!
We’ve redesigned Raincoast Crisps in our copycat recipe to make them gluten and dairy free. This healthy snack will make your taste buds sing while quenching your hunger. By the time you’ve eaten the original Raincoast Crisps, you’ll already be aware of their reputation as an all-star appetizer. The nutritious combination of dried fruits, nuts and seeds makes for a taste explosion and offers a super satisfying texture! Not only are these homemade gluten-free crackers fantastic with cheese, meat, or nut-based dips, but they can also rock on their own.
The most amazing thing about this recipe is that it is essentially a quick bread. Yes, there are two separate jaws that are divided by a period of rest in the freezer. However, you don’t have to get involved in sticky dough that requires a rolling pin and pizza cutter.
Special pan for these healthy snacks
Since our gluten-free crackers require a special type of mini loaf pan, the hardest part of making is ordering the pan. I used the Wilton branded mini loaf, but you can use your custom mini loaf too. Alternatively, you can use a normal bread pan, cut the loaf into thin slices and then quarter. You won’t have that signature ridge at the top, but they still make a fine cracker.
Gluten-free crackers made from buckwheat flour
We chose buckwheat for its dark, earthy color and dense bite. Buckwheat is a grain-like seed that grows on bushes and is full of nutrients. In fact, buckwheat is considered a pseudo-grain and is related to quinoa. Both grains have gained popularity as a superfood.
Despite the name “wheat”, buckwheat is actually a misnomer. Even so, the only trace of wheat that could be found in buckwheat flour is cross-contamination. In this case, your best bet is to find a company (like Arrowhead Mills) that is “gluten free certified” and labels their products accordingly.
Alternative milk produces great results
Since crackers don’t rise much, if at all, any type of milk will do. We chose soy milk as a milk alternative because it has a higher density than other milk alternatives. However, that doesn’t mean that others don’t work or aren’t worth trying. However, we added apple cider vinegar to give the soy milk a little boost. In this way, it mimics buttermilk.
Use this recipe as a stepping stone
You can literally use this recipe for dozens of variations. Any type of flour will work, and all-purpose traditional flour is obviously delicious for people who can tolerate it. In addition, the type of nut, dried fruit, or seed substitute will produce great results. The best part about this recipe is the amount of gluten-free crackers you get in one casserole. For this reason, we recommend putting them in a mason jar, putting a cute little label and bow on it, and giving away some of your bounty as a gift. Healthy snacks make great gifts!
Keep these healthy snacks in a ziplock bag due to the lack of preservatives. They’re also very easy to freeze. So if you don’t plan to eat all 72 crackers in a week, the best place is the freezer.
Let us know your tweaks and how you served your gluten-free crackers with seeds in the comments section below. We are confident that you will absolutely love every flavor combination you make! I can’t wait to hear from you! Enjoy.
- 2 cups Soy milk
- 2 tablespoon Apple Cider Vinegar
- 2 cups Buckwheat flour
- 2 teaspoon baking powder
- 1/2 teaspoon Salt-
- 1/4 Cup Coconut blossom sugar Honey or maple syrup are fine
- 1 Cup golden raisins
- 1/2 Cup Almonds cut or grated
- 4th tablespoon linseed ground or whole
- 4th tablespoon Sesame seeds
- 4th tablespoon Pepita seeds
Preheat the oven to 350 degrees and generously grease the loaf pan (s).
Mix the soy milk and vinegar in a small bowl and set aside.
Mix and stir the next four ingredients. Add fruits, nuts and seeds and stir again. Pour the milk over the mixture and stir until everything has combined.
Pour the batter into your greased pan (s). A spoon can work well to help spread the batter evenly. Lightly tap the pan (s) on the work surface to even out the batter. Bake for 25-30 minutes, until the bread is golden and springy.
Rest on the countertop for ten to fifteen minutes before freezing the loaves for at least an hour.
Carefully cut the frozen bread into thin slices with your sharpest knife. The warmer they get, the harder they are to cut.
Spread your crackers on a large baking sheet and bake for 10-15 minutes. Remove from the oven, turn and cook for another 5-10 minutes.
If your crackers are cut thick, they may take more time to dry. Leave them off for an hour or more to aid the process. Thin crackers may not need this step.
SmartPoints (freestyle): 4th
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For a fantastic cashew dip, try making this incredible plant-based cheese spread. With each of these clean and tasty party dips, your snack level gets a few levels higher too.
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