Beef Free Maple & Seaweed Snack Squares

Total time40 min

Prep time15 min

Cook time20 min

4.8

(7)

These little baked squares are a genuinely clever snack — crispy, umami-rich, and glazed with a sweet-tangy maple and coconut aminos mixture that caramelizes beautifully in the oven. The double-layered nori construction gives each piece a satisfying crunch and a depth of flavor that punches well above its weight for something so simple. A thin cassava and arrowroot paste acts as the glue between the sheets, creating a firm, crackery base that holds up to the sticky glaze without going soggy. The whole thing is built from pantry-friendly, plant-based ingredients — coconut oil, apple cider vinegar, turmeric, ginger — so there's no need to scan labels for hidden animal proteins or worry about what's lurking in a store-bought snack. Baking low and slow at 325°F lets the glaze dry down to that perfect tacky, darkened finish rather than burning off, which is the real secret to getting the texture right. Serve them straight from the oven while they're at peak crispness, and don't be surprised if twelve pieces disappear faster than expected.

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Ingredients

4 servings

For the snack squares

6 full-size nori sheets (toasted seaweed)

For the glaze

2 tbsp coconut aminos
1 tbsp maple syrup
2 tsp apple cider vinegar
1 tsp coconut oil, melted
¼ tsp ground turmeric
¼ tsp ground ginger
⅛ tsp fine sea salt

For the base layer

2 tbsp arrowroot starch
2 tbsp cassava flour
2 tbsp water
1 tbsp coconut oil, melted

Instructions

1
Preheat the oven to 325°F (165°C) and line a large baking sheet with parchment paper.
2
In a small saucepan over medium-low heat, combine the coconut aminos, maple syrup, apple cider vinegar, 1 tsp melted coconut oil, turmeric, ginger, and sea salt. Stir and heat for 1–2 minutes until the mixture is just warmed through and the ingredients are fully combined, then remove from heat.

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