Caffeine Free Vanilla Zucchini Rice Cracker Bites
These little crackers are a genuinely surprising snack — lightly sweet from a touch of vanilla powder and maple syrup, with a satisfying crunch that's hard to believe comes from such a short ingredient list. The shredded zucchini is the secret weapon here: squeezed bone-dry before it goes into the dough, it adds moisture and a subtle earthiness without making the crackers soft or soggy. Rice flour and tapioca starch team up to create that delicate, crispy bite you want in a cracker, and coconut oil keeps everything cohesive without any dairy. The whole thing is naturally free of anything stimulating — no tea, no chocolate, no hidden additives — just clean, simple pantry staples you can feel good about. Rolling the dough paper-thin is the key step, and the score-before-baking trick means you get perfectly uniform little bites without any fuss. They crisp up beautifully as they cool, so resist the urge to break them apart too early. Pile them on a snack board, top them with a smear of nut butter, or just eat them straight off the baking sheet — no judgment.
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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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