Oats 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 baked right into every bite. The base is built entirely on rice flour and tapioca starch, which means there's no grain ambiguity here and no need to scrutinize labels for hidden ingredients that could cause problems. Store-bought crackers can be a minefield when you're avoiding oats, since shared production lines and vague "may contain" warnings make even seemingly safe options feel risky. Making your own from scratch puts you completely in control. The dough comes together like soft clay, rolls out beautifully between two sheets of parchment, and bakes into a crisp, snappable sheet that you simply break apart once cooled. Coconut oil keeps the texture light without any dairy, and the vanilla powder gives these an almost shortbread-like warmth that makes them feel more like a treat than a free-from compromise. They're perfect on their own, but equally good paired with a dip or a smear of something creamy.
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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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