Oral Allergy Syndrome Friendly Garlic-Rosemary Seaweed Snack Squares

Total time33 min

Prep time15 min

Cook time18 min

Oral Allergy Syndrome Friendly Garlic-Rosemary Seaweed Snack Squares

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Ingredients

4 servings

For the seaweed base

8 sheets nori (full-size, about 7.5 x 8 inches each)
Gimme Sushi Nori Roastd Seaweed Organic - .81 Oz Eden Foods Sushi Nori Emerald Cove Organic Pacific Toasted Sushi Nori Emerald Cove Organic Pacific Nori Sheets Yatta Roasted Seaweed Sushi Nori Full Sheet - .88 Oz
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2 tbsp arrowroot starch
3 tbsp water

For the garlic-rosemary oil

3 tbsp olive oil
2 cloves garlic, thinly sliced
Ingredient note
Cooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked garlic in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid garlic, tap it and change its rating to Red.
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.

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