Breastfeeding Friendly Maple & Seaweed Snack Squares
Salty, sweet, and satisfying in just one bite, these baked nori squares hit a craving you didn't know you had. Seaweed is a genuinely smart snack choice during breastfeeding — it delivers natural minerals that are easy to overlook when you're focused on feeding someone else around the clock. The maple-ACV glaze brings a subtle warmth from turmeric and ginger, two ingredients with a long history of being welcomed into postpartum kitchens, and the coconut aminos keep things savory without any soy. A thin paste of cassava flour and arrowroot starch binds the double-layer nori together so each square bakes up firm, crispy at the edges, and deeply glazed rather than soggy or flimsy. Everything here is straightforward pantry-friendly stuff — no dairy, no gluten, no ingredients that tend to raise flags for nursing parents watching what they eat. They come out of the oven smelling incredible and firm up beautifully within minutes, so you can cut and snack almost immediately. Twelve pieces from one baking sheet means you've got real snacking momentum for the day ahead.
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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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