Lactose Free Vanilla Zucchini Rice Cracker Bites
These little crackers are a genuinely clever snack — crisp, lightly sweet from a hint of vanilla and maple syrup, and sneakily packed with shredded zucchini that practically disappears into the dough. The whole recipe is built on rice flour and tapioca starch, which means there's no dairy anywhere in sight, not even hidden in a binding agent or a finishing glaze. Coconut oil steps in to give the dough just enough richness, so the finished crackers have that satisfying snap without any butter or cream-based shortcuts. Squeezing the zucchini completely dry is the key move here — it keeps the dough workable and ensures the crackers bake up firm rather than steaming from the inside out. Rolling the dough paper-thin is what takes these from soft biscuit territory to genuinely crispy bite-sized crackers, and the scoring trick means you get clean, even pieces without any fuss. They're the kind of snack you can set out at a gathering or pack into a lunchbox without having to explain a single ingredient to anyone.
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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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