Cashew Free Vanilla Carrot Rice Cracker Bites
These little bites are proof that a snack can be wholesome, subtly sweet, and genuinely craveable all at once. Finely grated carrot brings a natural moisture and gentle earthiness to the dough, while vanilla powder and a touch of maple syrup give each cracker a warm, almost dessert-like quality that keeps you reaching for more. The base is built entirely on rice flour and tapioca starch, so the texture lands somewhere between crisp and delicate — light enough to feel like a treat, sturdy enough to hold up to a dip or spread. For anyone navigating tree nut allergies or sensitivities, store-bought crackers can be a minefield of shared-facility warnings, but this recipe uses straightforward pantry staples with no hidden surprises. Coconut oil pulls everything together and gives the edges a beautiful golden finish during baking. The score-and-snap method means you get perfectly portioned bites without any fussy cutting after the fact — just cool, snap, and snack.
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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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