Cashew Free Vanilla Zucchini Rice Cracker Bites
These little crackers are a genuinely surprising snack — lightly sweet from a hint of vanilla 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: once you squeeze out all the moisture, it blends seamlessly into the dough and adds a subtle earthiness without making the crackers soft or soggy. Rice flour and tapioca starch do the heavy lifting on texture, delivering that clean, crispy snap you want from a cracker without any nut-based flours in the mix. For anyone navigating tree nut allergies, store-bought snack crackers can be a minefield of shared-facility warnings, so baking your own from scratch is genuinely the safest and most satisfying route. The dough comes together quickly with just a fork and a bowl, and rolling it thin between two sheets of parchment makes the whole process surprisingly low-stress. They crisp up beautifully as they cool, so resist the urge to break them apart too soon. Serve them as-is, pile on your favorite toppings, 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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