Nightshade Free Vanilla Carrot Rice Cracker Bites
These little baked bites are a genuinely delightful snack — lightly sweet from real maple syrup and vanilla powder, with a subtle earthiness from freshly grated carrot tucked right into the dough. The texture is crisp and snappy in the best way, and the golden edges give you that satisfying crunch you want from a cracker. For anyone navigating a nightshade-free lifestyle, store-bought crackers can be a minefield of hidden spices and seasoning blends that often sneak in paprika or other off-limits ingredients — making homemade the smarter, safer route. This recipe keeps things clean with rice flour, tapioca starch, coconut oil, and a handful of wholesome pantry staples, so you know exactly what you're eating. Rolling the dough thin and scoring it before baking is a clever trick that makes snapping them apart after cooling feel almost satisfying. They work beautifully on their own, alongside a dip, or as a base for your favorite toppings — no compromises required.
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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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