Breastfeeding Friendly Vanilla Carrot Rice Cracker Bites
These little crackers hit a sweet spot between wholesome snack and genuine treat — lightly sweet from maple syrup and vanilla, with a subtle earthiness from freshly grated carrot baked right into every bite. The base is rice flour and tapioca starch, which gives them a satisfying crisp without any wheat or dairy, making them easy on a postpartum body that may still be navigating food sensitivities. Coconut oil keeps the dough pliable and adds a gentle richness, while the vanilla powder (not extract) means no alcohol and a clean, warm flavor that comes through beautifully once baked. Snacking while nursing can feel like a constant scramble for something quick, nourishing, and not messy — these snap-apart squares solve all three. You roll the whole batch at once, score it before baking, and let it cool into neat little bites that are easy to grab one-handed. They store well once fully cooled, so a batch made during nap time can carry you through several days of snack cravings without any extra effort.
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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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