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Copycat Recipe: Rosemary Cranberry Pecan Crisps

DH Vancouver Staff May 22, 2014 9:31 am

A wheat-free, dairy-free version of the beloved crisp cracker.

There’s a certain cracker that everyone loves to spread cheese on – usually it’s the first one to go at the appetizer table (or at least it’s the first one I reach for). They’re crisp, lightly sweetened and go with pretty much anything you want to put on them. They’re famously made from a BC chef who created the cracker after years of being in the catering business.

They’re a lightly sweetened cracker-chip that is chewy and crisp, making it there perfect vehicle for spreadable cheese and other spreads. You can top them with whatever you like.

With spring here and summer fast approaching you might want to bring a cheese platter or appetizer platter with you to those picnics and get togethers. This version is dairy-free and wheat-free so everyone can enjoy them. They bake up easily, and are double-baked much like a Biscotti is. This process makes them extra crisp. Spread them with Goat Cheese, Vegan Cheeses, or fruit spreads like fig jam or roasted pepper jelly, or olive spreads.

Wheat-Free Dairy-Free Rosemary Cranberry Crisp Crackers

The version you find in stores can cost a hefty amount of money, whereas you can make these up at home with whatever you like. Feel free to sub in sunflower seeds, sesame seeds, walnuts, almonds, cranberries, raisins etc.

Wheat-Free Dairy-Free Rosemary Cranberry Crisp Crackers

Wheat-Free, Dairy-Free Rosemary Cranberry Pecan Crisps


  • 2 cups wheat-free gluten-free flour blend (can use ready made, or a mix of white/brown rice flour, coconut flour, quinoa flour etc)
  • 2 tsp. baking soda
  • 2 cups almond milk
  • 1/4 cup brown sugar
  • 1/4 cup honey
  • 3/4 cup cranberries
  • 1/2 cup chopped pecans (or walnuts, or even almonds)
  • 1/2 cup pumpkin seeds
  • 1/4 cup ground flax seeds
  • 1 Tbsp. dried rosemary, chopped


Preheat oven to 350° F.

In a large bowl, stir together the flour, and baking soda. Add the almond milk, brown sugar and honey and stir. Add the cranberries, pecans, pumpkin seeds, flax seed and rosemary 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.

This bread is best to be cut cold, so I suggest letting it come to room temperature, then pop it into the freezer to harden completely. An hour, or overnight is best. Remove, and using a serrated knife slice as thin as you can and place in single layer on an un-greased cookie sheet.

Preheat oven to 300° F and bake for about 15 minutes, then flip over and bake an additional 10 minutes until crisp and golden. Remove and let cool on wire rack before serving.

Makes a lot of crackers – I suggest making one loaf at a time. You can take it out of the freezer when you want to bake them up.

recipe adapted from here

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DH Vancouver Staff
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