Cinnamon Free Maple & Seaweed Snack Squares
These snack squares are a genuinely unexpected treat — crispy, savory-sweet, and packed with that deep umami punch that toasted nori does so well. The glaze brings together coconut aminos, maple syrup, apple cider vinegar, turmeric, and ginger for a flavor that's bold and layered without leaning on any warming spice blends that commonly sneak cinnamon into the mix. That makes this a surprisingly rare find in the snack world, where "spiced" almost always means cinnamon is somewhere in the mix. The cassava and arrowroot paste acts as a clever binder between the nori layers, giving each square a satisfying crunch and a little more structure than a single sheet could ever deliver. Baking low and slow at 325°F lets the glaze dry down into a tacky, caramelized finish that clings to every bite. Cut into 12 pieces, they're perfectly portioned for snacking straight off the tray — though they won't last long once people realize how addictive they are.
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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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