Honey Free Vanilla Carrot Rice Cracker Bites
These little crackers are a genuinely delightful snack — subtly sweet from grated carrot and vanilla, with a satisfying crisp snap that makes them hard to put down. Maple syrup steps in as the sweetener here, so there's no honey anywhere in the recipe, making them a clean and confident choice for anyone avoiding it. Rice flour and tapioca starch give the base a light, gluten-free texture that bakes up golden and dry without any gumminess. The coconut oil binds everything together beautifully, and the vanilla powder adds a warm, aromatic depth that feels almost bakery-worthy for such a simple cracker. Rolling the dough thin between two sheets of parchment is the real trick — it keeps the thickness even so every bite comes out with the same satisfying crunch. Once they cool and snap apart along the scored lines, you've got a whole tray of snackable bites that work just as well with a dip as they do straight off the rack.
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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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