Chestnut Free Vanilla Carrot Rice Cracker Bites
These little crackers are a genuinely delightful snack — subtly sweet from maple syrup and real vanilla powder, with a gentle earthiness from freshly grated carrot baked right into every bite. 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 navigating tree nut concerns, since shared facilities and vague labeling make it hard to know exactly what you're getting — making a homemade batch like this a genuinely smart move. The dough comes together quickly with coconut oil and just enough water to reach that soft, pliable clay texture, then rolls out thin between two sheets of parchment for even baking. Scoring before they go into the oven means you get perfectly portioned squares that snap apart cleanly after cooling, no fuss required. They're naturally gluten-free, lightly golden at the edges, and versatile enough to enjoy plain or topped with your favorite spread.
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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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