Soy Free Vanilla Carrot Rice Cracker Bites
These little crackers are a genuinely delightful snack — lightly sweet from maple syrup and vanilla powder, with a subtle earthiness from freshly grated carrot baked right into the dough. The base is rice flour and tapioca starch, which gives them a satisfying crisp snap once they cool completely on the rack. Coconut oil keeps everything tender during baking without any dairy or soy-derived fats, so the ingredient list stays clean and straightforward from start to finish. Store-bought crackers can be a minefield of hidden soy lecithin and ambiguous "natural flavors," making homemade the smarter and tastier call. The rolling-and-scoring method means you get perfectly uniform bites without any special equipment — just a rolling pin, a pizza cutter, and a little patience while they cool. That cooling step is key: the crackers firm up and snap apart beautifully along the scored lines, giving you that satisfying crunch in every single piece. Serve them on their own, with a dip, or piled onto a snack board — they disappear fast either way.
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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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