Red Meat Allergy Friendly Vanilla Zucchini Rice Cracker Bites
These little crackers are a genuinely surprising snack — subtly 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. The shredded zucchini does quiet but important work here, adding just enough moisture to bind the dough without making the final cracker soft or chewy. Rolling the dough paper-thin is the real secret to that light, crispy snap, and the scoring trick means you get perfectly portioned bites without any fuss. Every ingredient is naturally free from red meat and the hidden animal-derived additives that can sneak into store-bought crackers and snack foods, so you can munch without second-guessing the label. Rice flour and tapioca starch form the base, keeping things clean and straightforward while delivering a neutral, slightly airy texture that pairs well with dips, spreads, or just eaten straight off the baking sheet. They crisp up even more as they cool, so resist the urge to taste-test too early — the payoff is worth the wait.
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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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