Brazil Nut Free Maple & Seaweed Snack Squares
These little baked squares are proof that a snack can be bold, savory-sweet, and completely unexpected all at once. Toasted nori gets layered and glazed with a punchy mix of coconut aminos, maple syrup, apple cider vinegar, turmeric, and ginger, then baked until the edges curl and the surface turns glossy and slightly tacky. A thin paste of cassava flour and arrowroot starch holds the double layers together and gives each square a satisfying firmness that's somewhere between a crisp cracker and a chip. The whole thing is built from pantry-friendly, whole-food ingredients — no nuts of any kind, no hidden fillers, and nothing that requires a label check at the store. For anyone navigating tree nut allergies or sensitivities, snack time can feel like a minefield, but this recipe sidesteps all of that without sacrificing a single bit of flavor. The glaze caramelizes beautifully in the oven, leaving behind a deep umami-sweet finish that makes it genuinely hard to stop at one square. Serve them fresh out of the oven for maximum crunch and watch them disappear fast.
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Learn more →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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