Ginger 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 the dough. The texture is crisp and snappy, the kind of cracker that holds up to toppings or disappears just as happily on its own. Store-bought snack crackers are a minefield for anyone avoiding certain spices, since warming blends and "natural flavors" can hide all kinds of surprises — making a homemade batch like this one a much smarter move. The base is rice flour and tapioca starch, which gives each bite a clean, light crunch without any wheat or mystery additives. Coconut oil keeps the dough pliable and helps the edges turn that perfect golden color in the oven. Rolling the dough thin between two sheets of parchment is the key technique here — it ensures even baking and those satisfying, clean snap-apart squares once they cool. Whether you pile them with cream cheese, hummus, or just eat them straight off the rack, these are the kind of wholesome bites you'll want to keep on rotation.
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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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