Red Meat Allergy Friendly Garlic-Rosemary Seaweed Snack Squares
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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
- 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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