Cranberry Pecan Seed Crackers 
This is a fabulous homemade cracker recipe adapted from Whitewater Cooks by Shelley Adams that is similar to popular gourmet Raincoast Crisps by Lesley Stowe. Enjoy on their own or with your favorite cheese or with cream cheese and jalapeño jelly.
Makes 60 to 75 crackers
What you need:
2 cups (500 mL) flour
2 tsp (10 mL) baking soda
1 tsp (5 mL) salt
2 cups (500 mL) buttermilk
1/4 cup (60 mL) brown sugar
1/4 cup (60 mL) honey
1/2 cup (125 mL) raisins
1/2 cup (125 mL) dried cranberries
1/2 cup (125 mL) pecans, toasted and chopped
1/2 cup (125 mL) roasted pumpkin seeds
1/4 cup (60 mL) sesame seeds
1/4 cup (60 mL) flaxseed, ground
How you prepare:
- Preheat oven to 350°F (180°C).
- Stir together the flour, baking soda, and salt in a large bowl. Add the buttermilk, brown sugar and honey and stir until just combined.
- Add the raisins, dried cranberries, pecans, pumpkin seeds, sesame seeds, and flaxseed and stir just until well blended. Pour the batter into two 8×4 inch (1.5 L) greased loaf pans.
- Bake for about 35 minutes or until golden and springy to the touch.
- Remove from the pans and let cool on a wire rack. The cooler the loaf, the easier it is to slice really thin. You can leave it to cool in the fridge overnight if you like. Slice the loaves as thin as you can and place hte slices in a single layer on an ungreased cookie sheet.
- Bake them in a 350°F (180°C) oven for 10 minutes, then flip them over and bake for another 10 minutes until crisp and deep golden in colour.
- Remove from the pan and let cool completely on a wire rack.
- Store in a cookie tin or freeze in sealed containers.
Per Serving:
Calories 45
Carbohydrates 6.6g
Protein 1.2g
Fat 1.7g
Dietary Fiber 0.5g
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About Andrea Holwegner
CEO, Registered Dietitian, Counseling Practice Director & Professional Speaker
Andrea the «Chocolate Loving Nutritionist» is founder and CEO of Health Stand Nutrition Consulting Inc. since 2000. She is an online nutrition course creator, professional speaker and regular guest in the media. Andrea is the recipient of an award by the Dietitians of Canada: The Speaking of Food & Healthy Living Award for Excellence in Consumer Education....Read more
These look fabulous! Can they be made with almond flour or brown rice flour to make them gluten-free?
Thanks so much! 😊 I spoke to Andrea, and you could definitely experiment with almond flour or brown rice flour to make these gluten-free. Keep in mind that the texture and crispiness might change a bit—almond flour tends to make things a bit more tender, while brown rice flour can be a bit drier. You might also need to adjust the liquid slightly to get the dough to the right consistency. Happy baking! 🥰