Peanut Free Vanilla Carrot Rice Cracker Bites
These little crackers are a genuinely delightful snack — subtly sweet from maple syrup and real vanilla powder, with a gentle earthiness from freshly grated carrot baked right into the dough. The base is rice flour and tapioca starch, which gives each bite a satisfying crisp snap without any wheat or nut-based ingredients in sight. For anyone navigating snack time with peanut concerns, store-bought crackers can be a minefield of shared-facility warnings and ambiguous labels — making a batch from scratch like this puts you fully in control of every ingredient. The dough comes together simply with coconut oil and a bit of water, rolls out between two sheets of parchment, and bakes into a golden sheet you just snap apart once cooled. That scoring-before-baking trick is genuinely clever and means you get perfectly portioned little squares without any fuss. They're light, lightly sweet, and snackable straight from the rack — or pair them with a dip for something a little more substantial.
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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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