Low Sodium Vanilla Zucchini Rice Cracker Bites

Total time37 min

Prep time15 min

Cook time22 min

Low Sodium Vanilla Zucchini Rice Cracker Bites

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Ingredients

4 servings

1 cup rice flour
Bob's Red Mill Stone Ground White Rice Flour - 24 Oz Bob's Red Mill Whole Grain Brown Rice Flour - 24 Oz Bob's Red Mill Sweet White Rice Flour, 24 oz (680 g)Arrowhead Mills Organic Gluten Free Brown Rice Flour, 24 oz Goya Rice Flour - 24 Oz
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2 tbsp tapioca starch
¼ tsp fine sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
½ tsp pure vanilla powder
½ cup zucchini, finely shredded and squeezed dry
2 tbsp coconut oil, melted
1 tsp maple syrup
3–4 tbsp water, as needed

Instructions

1
Preheat the oven to 350°F (175°C). Line a large baking sheet with parchment paper.
2
Grate the zucchini on the fine side of a box grater, then wrap it in a clean kitchen towel and squeeze firmly over the sink until no more liquid comes out. You should have about ½ cup packed shredded zucchini after squeezing.

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