Best Raincoast Crisps Recipes

CRANBERRY ALMOND "RAINCOAST" CRISPS

Steps:

• Preheat oven to 350° F.
• Place dried cranberries in a small glass bowl with 1 - 2 TB orange juice and heat in the microwave for 30 seconds. Drain before using.
• Measure all fruits, nuts and seeds into medium bowl, set aside.
• In a large bowl, stir together the flour, baking soda and salt.
• Add the buttermilk, brown sugar and honey to flour mixture and stir a few strokes. Add the drained cranberries, almonds, pumpkin seeds, sesame seeds, and flax seed meal and stir just until blended.
• Pour the batter into two 8"x4" loaf pans that have been sprayed with nonstick spray. Bake for about 35 minutes, until golden and springy to the touch. Remove from the pans and cool on a wire rack.
• The cooler the bread, the easier it is to slice really thin. You can leave it until the next day or chill in the refrigerator. Slice the loaves as thin as you can and place the slices in a single layer on an ungreased cookie sheet. Heat the oven heat to 300° F and bake them for about 15 minutes, then flip them over and bake for another 15 minutes, until crisp and deep golden. Place on racks; if still flexible, return to oven for another 10 minutes. Try not to eat them all at once.

RAINCOAST CRISPS

Steps:

• Preheat oven to 350° F. Grease two 8×4-inch loaf pans or several mini loaf pans, for a smaller crisp. Measure out fruit and seeds and chop nuts and any herbs and set aside. If you are using raisins, you can plump them if you like by soaking in boiling water for 10 minutes and then draining before adding to recipe) In a large bowl, stir together the flour, baking soda and salt. Add the buttermilk, brown sugar and honey and stir a few strokes. Add the pumpkin seeds, sesame seeds and flax seed. Add your fruit and nuts as per the recipe specifications above. Add any herbs as specified. Stir just until combined. Pour the batter into two greased 8 x 4" loaf pans (or several mini loaf pans). *If making Salty Date and Almond, sprinkle salt on top of loaves before baking. Bake for about 35 minutes (less for mini loaves), until golden and springy to the touch. Remove from the pans and cool on a wire rack. Once loaves have cooled, wrap or place in a freezer bag and put in freezer for at least several hours (to make them easier to slice thin). When ready to bake, remove from freezer. Slice the loaves as thin as you can and place the slices in a single layer on an ungreased cookie sheet. Preheat oven to 300° F. and bake them for about 15 minutes. Remove from oven, flip them over and bake for another 10 minutes, until crisp and deep golden. Remove to a cooling rack to cool and crisp up. Recipe makes about 8 dozen crackers. Prep time: 10 min | Cook time: 50 min | Total time: 1 hour Number of servings (yield): 8 dozen crisps

LESLEY STOWE RAINCOAST CRISPS® BRIE & PINOT NOIR PAIRING

Steps:

• Start with a large platter to begin arranging your appetizers. Add the wedge of Brie and arrange the lesley stowe raincoast crisps® cranberry and hazelnut crackers alongside. Then, add slices of spicy soppressata and garlicky mortadella for a savory pop to your sweet and toasty spread.
• Serve this elegant sampling, with a glass of your favorite Pinot Noir

RAINCOAST CRISPS-2-APRICOT-HAZELNUT CRISPS

Steps:

• In a large bowl, stir together the flours, baking soda and salt. Add the buttermilk, brown sugar and honey and stir a few strokes. Add the seeds, (pumpkin, sesame, and flax) apricots, dried figs, hazelnuts, and rosemary and stir just until blended. Pour the batter into 1 8"x4" loaf pan and 2 mini-loaf pans that have been sprayed with nonstick spray. Bake for about 22 minutes, until golden and springy to the touch. Remove from the pans and cool on a wire rack. Wrap tightly and freeze slightly before slicing. OR freeze for up to two months, then partially thaw, slice and bake for fresh crackers. The cooler the bread, the easier it is to slice really thin. I start with my loaves partially frozen. Slice the loaves as thinly as you can and place the slices in a single layer on an ungreased cookie sheet. (Julie likes to slice and bake one loaf and pop the other in the freezer for another day.) Preheat the oven to 300°F and bake them for about 15 minutes, then flip them over and bake for another 10 minutes, until crisp and deep golden.

LESLEY STOWE RAINCOAST CRISPS® EMMENTAL AND PALE ALE PAIRING

Steps:

• Start with a wooden cheese board or large platter to start arranging your appetizers. Add the wedge of Emmental and arrange a handful of leslsey stowe raincoast crisps® cranberry and hazelnut crackers alongside. Scatter a bunch of grapes, and some additional nuts and berries alongside for added color and crunch.
• Pour the pale ale into chilled glasses and enjoy.To add even more flavor to this delicious pairing, add slices of spicy soppressata for the perfect bite.

LESLEY STOWE RAINCOAST CRISPS® CAPICOLA AND BRILLIAT SAVARIN PAIRING

Steps:

• Start with a large platter to start arranging your appetizers. Add the thinly-sliced capicola and a wheel of Brillat-Savarin-a white-crusted cow's milk triple cream brie. Then, place a handful of lesley stowe raincoast crisps® fig and olive crackers to the platter. To finish, lay out freshly cut, multihued figs alongside for added color and a hint of sweetness.
• Serve with your favorite red wine, and additional small bites like mixed olives and preserves.