Gelatin Free Maple & Seaweed Snack Squares
These crispy little squares hit that perfect sweet-savory-umami note that makes it impossible to stop at just one. Toasted nori sheets are layered with a thin cassava-arrowroot paste, then glazed with a warm blend of coconut aminos, maple syrup, apple cider vinegar, turmeric, and ginger before going into the oven — the result is a deeply flavored, crackly snack that feels almost addictive. Every single ingredient here is plant-based and whole-food, so there's no need to scrutinize labels for hidden animal-derived binders or setting agents that so often sneak into packaged snacks. The cassava and arrowroot paste acts as a clever structural glue between the nori layers, giving each square a satisfying firmness without relying on anything gelatinous. Once baked, the glaze dries down to a sticky, lacquered finish with just enough sweetness to balance the briny seaweed. Cut into neat pieces and served fresh from the oven, they're the kind of snack you'd bring to a gathering and watch disappear in minutes.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!