Vegetarian Vanilla Carrot Rice Cracker Bites
These little crackers are a genuinely delightful surprise — subtly sweet, warmly fragrant, and satisfying in a way that feels almost too wholesome to be this easy. The combination of vanilla powder and finely grated carrot gives each bite a gentle earthiness with a hint of sweetness, balanced by just a touch of maple syrup and coconut oil. Rice flour and tapioca starch keep the texture light and crisp without any gluten, and the dough comes together like soft clay that rolls out beautifully between two sheets of parchment. Store-bought crackers often sneak in additives or flavors that feel out of place in a simple snack, so making your own means you know exactly what's going in. The scoring trick is clever — you bake the whole sheet intact and snap the crackers apart once they've cooled, which means perfectly even pieces every time. They're wonderful on their own, but also pair beautifully with a soft cheese, a smear of nut butter, or just a little extra maple drizzle if you're feeling indulgent.
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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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