Shellfish Free Vanilla Carrot Rice Cracker Bites

These little crackers are a genuinely delightful snack — subtly sweet from maple syrup and vanilla powder, with a gentle earthiness from freshly grated carrot baked right into the dough. The texture is crisp and snappy, the kind of cracker that holds up to toppings or disappears just as happily on its own. Made with rice flour and tapioca starch, they're naturally light and gluten-free without any complicated substitutions. Coconut oil keeps the dough pliable and gives the finished cracker a clean, slightly rich finish that pairs beautifully with the warm vanilla notes. For anyone navigating seafood allergies, store-bought snack crackers can be a minefield of shared lines and ambiguous labeling — making these from scratch puts you fully in control of every single ingredient. The rolling-and-scoring method is clever and low-fuss: you bake the whole sheet at once and simply snap the crackers apart once they've cooled, which means no tedious individual cutting before they go in the oven. Batch these up on a weekend and you'll have a crunchy, wholesome snack ready to go all week long.

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