Pecan Free Vanilla Carrot Rice Cracker Bites
These little baked squares are a genuinely delightful snack — subtly sweet from real maple syrup and vanilla powder, with a gentle earthiness from freshly grated carrot tucked right into the dough. The base is built on rice flour and tapioca starch, which gives each cracker a satisfying crisp snap without any wheat or tree nuts in sight. For anyone navigating snack time around nut allergies, store-bought crackers can be a minefield of shared-facility warnings, so making your own from scratch is a genuinely smart move. The dough comes together like soft clay, rolls out easily between two sheets of parchment, and bakes into a single golden sheet you simply snap apart once cool. Coconut oil keeps the texture light and the ingredient list clean, and the vanilla powder adds a warm, almost bakery-like aroma that makes these feel far fancier than their simple assembly suggests. They're the kind of cracker that disappears fast — equally good on their own, alongside a dip, or packed into a lunchbox.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!