Fructose Free Maple & Seaweed Snack Squares

These crispy little bites hit that perfect sweet-savory note — umami-rich nori layered with a warm glaze of coconut aminos, maple syrup, and a hint of turmeric and ginger, all baked until the edges curl and the surface turns gloriously tacky. The double-layer technique gives each square a satisfying snap that single-sheet seaweed snacks just can't match. For anyone navigating fructose sensitivity, snack time can feel like a minefield, but this recipe keeps things clean by leaning on ingredients that are naturally low in free fructose — no honey, no high-fructose syrups, no fruit-based sweeteners hiding in the mix. The small amount of maple syrup in the glaze is spread across twelve pieces, making each serving genuinely manageable. Arrowroot starch and cassava flour form a thin, neutral paste that binds the layers together without adding anything problematic, and coconut aminos bring deep savory flavor without the additives found in conventional soy sauce. They come together fast, bake in under twenty minutes, and are best eaten straight off the pan while they're still crisp and warm.

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