Almond Free Vanilla Carrot Rice Cracker Bites
These little crackers are a genuinely delightful snack — subtly sweet from maple syrup and vanilla powder, with a gentle earthiness from freshly grated carrot baked right into the dough. The base is rice flour and tapioca starch, which gives them a satisfying crisp snap once they cool completely on the rack. Store-bought crackers can be a minefield when you're avoiding tree nuts, since shared production lines and "may contain" warnings show up constantly on otherwise innocent-looking snack packaging. Making these at home means you control every single ingredient, and this recipe keeps things beautifully simple with pantry staples and one fresh vegetable. The rolling-and-scoring method is clever — you bake the whole sheet together and snap the pieces apart after cooling, which means perfectly even crackers without fussy individual cutting. Coconut oil keeps them dairy-free as well, so they work for a wide range of snacking needs beyond just one dietary concern. Serve them on their own, with a dip, or piled onto a snack board — they disappear fast either way.
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Learn more →Ingredients
4 servings
For the crackers
- 1 cup rice flour
- 2 tbsp tapioca starch
- ¼ tsp fine sea salt
- ½ cup finely grated carrot (about 1 medium carrot)
- 2 tbsp coconut oil, melted and cooled
- 1 tbsp pure maple syrup
- 1 tsp pure vanilla powder
- 2–3 tbsp water, as needed
Instructions
- 1
Preheat the oven to 350°F (175°C). Line a large baking sheet with parchment paper.
- 2
In a large mixing bowl, whisk together the rice flour, tapioca starch, fine sea salt, and vanilla powder until evenly combined.
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