Citrus Free Maple & Seaweed Snack Squares
These snack squares are the kind of unexpected treat that makes you wonder why you ever reached for a bag of chips. Layers of toasted nori are sandwiched together with a thin cassava and arrowroot paste, then glazed with a warming blend of coconut aminos, maple syrup, apple cider vinegar, turmeric, and ginger before being baked until crisp and deeply savory-sweet. The result is a snappy, umami-rich bite with just enough sweetness to keep things interesting. For anyone navigating a citrus-free lifestyle, snack time can feel limited — so many packaged options sneak in lemon juice, citric acid, or orange derivatives — but every single ingredient here is naturally free of that concern. The apple cider vinegar delivers that bright, tangy lift you might expect from citrus without any of the fruit itself. They come together quickly and bake up beautifully crisp, making them just as satisfying to prep as they are to eat straight off 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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