Carrageenan Free Maple & Seaweed Snack Squares
These savory-sweet snack squares are a genuinely addictive little bite — crispy baked nori with a glossy glaze built from coconut aminos, maple syrup, apple cider vinegar, turmeric, and ginger. The double-layer construction, held together with a thin cassava and arrowroot paste, gives each square a satisfying firmness that holds up beautifully once it comes out of the oven. For anyone navigating a carrageenan-free lifestyle, packaged seaweed snacks can be a minefield — many commercial versions use additives and thickeners that sneak in under unfamiliar names. This recipe keeps everything clean and straightforward, relying only on whole-food ingredients you can verify yourself. The glaze caramelizes in the oven into a tacky, deeply flavored finish that makes these taste far more complex than the short ingredient list suggests. Cut into 12 neat squares, they're ideal for snacking straight off the tray or packing up for later. Once you smell that maple-ginger glaze hitting the heat, you'll understand why these 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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