Low FODMAP Vanilla Zucchini Rice Cracker Bites
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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
Ingredient noteA serving of up to about 1/3 of a medium zucchini (about 1/2 cup) is low in FODMAPs. This recipe contains only a small amount per serving, making it likely Low FODMAP. If you prefer to always avoid zucchini, please tap it and change its rating to Red.
- 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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