Pistachio 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 rice flour and tapioca starch, which gives them that satisfying crisp snap without any wheat or nut-based ingredients in sight. For anyone navigating tree 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 golden sheet you simply snap apart once cooled — it's a low-fuss process with a really rewarding result. Coconut oil keeps everything tender during baking while still allowing the edges to turn that perfect light gold. Serve them as-is for a lightly sweet snack, or pair them with your favorite 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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