Artificial Food Coloring Free Vanilla Zucchini Rice Cracker Bites
These little crackers are a genuinely satisfying snack — crisp, lightly sweet from a touch of maple syrup, and subtly fragrant thanks to pure vanilla powder. The shredded zucchini is squeezed completely dry before it goes into the dough, so you get a tender, cohesive bite without any sogginess. Store-bought crackers are a minefield when you're avoiding synthetic dyes, since even "plain" varieties can sneak in color additives for that golden appearance. Every ingredient here is straightforward and naturally derived, so there's no label-squinting required. Rolling the dough paper-thin is the real secret to that satisfying snap, and the scoring method means you get perfectly portioned bites without any fuss. They crisp up beautifully as they cool, making it genuinely hard to stop at just one.
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Learn more →Ingredients
4 servings
- 1 cup rice flour
- 2 tbsp tapioca starch
- ¼ tsp fine sea salt
- 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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