Low Fiber Vanilla Beet Rice Cracker Bites
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the beet purée
- 1 medium beet (about 6 oz), peeled and cut into 1-inch cubes
Ingredient noteLow residue diets limit raw and fibrous vegetables. The beet here is cooked until tender, and the recipe uses only about 1/3 cup per serving, so it is likely Low Residue. If you prefer to always avoid beet, please tap it and change its rating to Red.
For the crackers
- 1 cup white rice flour
- 2 tbsp tapioca starch
- ½ tsp fine sea salt
- 1 tsp pure vanilla extract
- 2 tbsp coconut oil, melted
Ingredient noteLow residue diets limit high-fiber foods. Coconut oil is pure fat with no fiber, so it leaves virtually no residue. If you prefer to always avoid coconut oil, please tap it and change its rating to Red.
- 3–4 tbsp water, as needed
- 1 tsp maple syrup
For serving
- flaky sea salt, for sprinkling (optional)
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!