Lupin 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 running through every bite. The texture is crisp and snappy in the best way, thanks to a base of rice flour and tapioca starch that bakes up light and golden without any graininess. For anyone navigating lupin-free eating, store-bought crackers can be a minefield — lupin flour has quietly crept into all kinds of baked goods and snack products, often without obvious labeling. This recipe sidesteps that entirely, using only whole, straightforward ingredients that you can check off one by one with confidence. The dough comes together like soft clay, rolls out easily between two sheets of parchment, and scores into neat little squares that snap apart satisfyingly once cooled. They're equally at home on a cheese board, dunked in hummus, or eaten straight off the rack while they're still faintly warm.
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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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