Gut Friendly Vanilla Carrot Rice Cracker Bites
These little baked squares are a genuinely satisfying snack — lightly sweet, subtly earthy from fresh carrot, and fragrant with real vanilla in every bite. Rice flour and tapioca starch form the base, giving them a delicate, crisp texture that snaps cleanly without any of the heaviness that wheat-based crackers can bring. Coconut oil keeps things tender while baking, and a touch of maple syrup rounds out the flavor without tipping into dessert territory. For anyone navigating a sensitive gut, store-bought crackers are often a minefield of additives, seed oils, and hard-to-digest grains — this recipe sidesteps all of that with a short, clean ingredient list you can actually read at a glance. The dough comes together like soft clay, rolls out easily between two sheets of parchment, and bakes into one golden sheet you simply snap apart once cool. They're sturdy enough to top with something creamy or enjoy on their own, and the gentle sweetness makes them just as welcome at snack time as they are alongside a light meal.
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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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