Oats Free Vanilla Zucchini Rice Cracker Bites
These little crackers are a genuinely delightful 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, simple ingredient list. Rice flour and tapioca starch form the base, giving each bite a clean, neutral flavor and that signature crisp snap you want in a cracker. The finely shredded zucchini gets squeezed bone-dry before it goes in, so it adds a subtle moisture and a barely-there earthiness without making the dough soggy or soft. For anyone navigating an oat-free kitchen, store-bought crackers can be a minefield — many snack products share lines with oat-containing foods or use oat-derived binders — so baking your own from scratch with these straightforward pantry staples is a genuinely smart move. Rolling the dough paper-thin is the real trick here: get it close to 1/16 of an inch and you'll be rewarded with crackers that shatter perfectly rather than bending. They're wonderful on their own, but equally good alongside a dip, a smear of nut butter, or a slice of your favorite cheese.
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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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