Breastfeeding Friendly Vanilla Zucchini Rice Cracker Bites
These little crackers are a genuinely clever snack — lightly sweet from a hint of vanilla and maple syrup, with hidden moisture and nutrients tucked in from finely shredded zucchini. The dough comes together with rice flour and tapioca starch as the base, making them naturally light and easy to digest, which matters a lot when your body is working overtime to nourish a baby. Squeezing the zucchini completely dry is the key step that keeps the texture crisp rather than chewy, and rolling the dough paper-thin ensures that satisfying snap once they cool. Coconut oil pulls everything together without any dairy, so there's no need to second-guess what's going into your body or your milk supply. They're mild enough to snack on plain but sturdy enough to top with nut butter, soft cheese, or a smear of avocado when you need something more substantial between feeds. Baking a batch means you have a wholesome, grab-and-go option ready on the counter for those moments when hunger hits fast and hard — which, let's be honest, is basically all day.
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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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