Low Iodine Vanilla Beet Rice Cracker Bites
Total time55 min
Prep time20 min
Cook time25 min
5.0(21)
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Learn more →Ingredients
4 servings
For the beet purée
- 1 medium beet (about 6 oz), peeled and cut into 1-inch cubes
For the crackers
- 1 cup white rice flour
- 2 tbsp tapioca starch
- ½ tsp fine sea saltChef's tipFine sea salt and table salt measure the same - no conversion needed.
- 1 tsp pure vanilla extract
- 2 tbsp coconut oil, melted
- 3–4 tbsp water, as needed
- 1 tsp maple syrup
For serving
- flaky sea salt, for sprinkling (optional)Can be omitted
flaky sea salt
Instructions
- 1
Preheat the oven to 375°F (190°C). Line a large baking sheet with parchment paper.
- 2
Place the beet cubes in a small saucepan, cover with water, and bring to a boil over medium-high heat. Reduce to a steady simmer and cook until the beets are completely tender when pierced with a fork, about 15 minutes. Drain and let cool for 5 minutes.
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