Low FODMAP Garlic-Rosemary Seaweed Snack Squares
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the seaweed base
- 8 sheets nori (full-size, about 7.5 x 8 inches each)
- 2 tbsp arrowroot starch
- 3 tbsp water
For the garlic-rosemary oil
- 3 tbsp olive oil
- 2 cloves garlic, thinly sliced
Chef's tipSwap it in for an equal amount of the oil or butter the recipe cooks with - do not add it on top of the existing fat. - 1 tbsp fresh rosemary, finely chopped
- ¼ tsp fine sea salt
- ⅛ tsp ground turmeric
Instructions
- 1
Preheat the oven to 325°F (165°C). Line a large baking sheet with parchment paper.
- 2
In a small saucepan over low heat, combine the olive oil and sliced garlic. Cook, stirring occasionally, until the garlic is fragrant and just beginning to turn pale gold at the edges, about 3–4 minutes. Remove from the heat, stir in the chopped rosemary, turmeric, and sea salt, and let the oil steep for 2 minutes. Remove and discard the garlic slices, leaving the infused oil in the pan.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!