Citrus Free Vanilla Carrot Rice Cracker Bites
These little crackers are a genuinely delightful snack — subtly sweet from real maple syrup and 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 without any wheat or citrus-derived ingredients sneaking in. So many store-bought crackers and snack bites rely on citric acid as a preservative or flavor enhancer, making label-reading an exhausting chore — this homemade version sidesteps all of that entirely. The dough comes together like soft clay, rolls out beautifully between two sheets of parchment, and bakes into a golden sheet you simply snap apart once cooled. Coconut oil keeps the texture light and crisp while adding a faint richness that plays beautifully against the vanilla. They work just as well as a standalone snack as they do paired with a dip or spread, and the batch is simple enough to make on a weeknight without any fuss.
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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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