Lupin 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 binds the dough beautifully and adds a subtle earthiness without making the crackers taste like a vegetable side dish. Rice flour and tapioca starch keep the base completely grain-simple and free from the legume-family flours that can sneak into specialty crackers and cause problems for people avoiding lupin. Rolling the dough paper-thin is the key step — get it close to 1/16 inch and you'll be rewarded with that satisfying snap rather than a soft, chewy bite. They crisp up even more as they cool, so resist the urge to judge them straight from the oven. Serve them on their own, with a smear of jam, or alongside a soft cheese for something that feels a little more dressed up. Once you realize how easy homemade crackers actually are, store-bought starts to feel like a lot of unnecessary label-reading.
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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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