Cashew Free Maple & Seaweed Snack Squares
These little baked squares are proof that a snack can be deeply savory, subtly sweet, and completely addictive all at once. The double-layered nori gets brushed with a warming glaze of coconut aminos, maple syrup, apple cider vinegar, turmeric, and ginger before hitting the oven, where it transforms into something crispy, lacquered, and impossible to put down. A thin paste of cassava flour and arrowroot starch binds the two seaweed layers together, giving each square a satisfying firmness that holds up beautifully when you cut them into bite-sized pieces. Every single ingredient here is naturally free from tree nuts of any kind — no swaps needed, no label-scanning required. This is the kind of snack that feels a little fancy but comes together with pantry staples and one baking sheet. Serve them fresh out of the oven while the edges are still crackling, because they're at their absolute best the moment they cool and firm up on the pan.
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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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