Gut Friendly Vanilla Zucchini Rice Cracker Bites
These little crackers are a genuinely satisfying snack built from a short, clean ingredient list that's easy on a sensitive digestive system. Rice flour and tapioca starch form the base, giving you a light, crispy bite without any of the heavier grains that can cause trouble. The finely shredded zucchini gets squeezed completely dry before it goes into the dough, so you get the gentle fiber and moisture it contributes without any sogginess in the final cracker. A hint of vanilla powder and a touch of maple syrup make these subtly sweet and surprisingly complex — nothing like the bland rice crackers you'd find in a store. Coconut oil keeps the texture tender before baking and helps the edges turn that perfect golden color in the oven. Rolling the dough paper-thin is the real secret here: it's what gives each bite that satisfying snap once the crackers cool and crisp up on the pan. They're wonderful on their own or paired with a simple topping, and knowing exactly what went into every batch makes snacking feel genuinely good.
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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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