Gluten Free Maple & Seaweed Snack Squares
These little baked squares hit a genuinely surprising combination of sweet, savory, and umami that makes them impossible to stop eating. The glaze — built from coconut aminos, maple syrup, apple cider vinegar, turmeric, and ginger — caramelizes in the oven into something deeply flavorful and slightly sticky, coating each crisp nori layer beautifully. A thin paste made from arrowroot starch and cassava flour acts as the binding layer between the two sheets of seaweed, giving the finished squares a satisfying snap without any wheat-based ingredients in sight. That's actually the quiet win here: every single component is naturally free of gluten, so there's no substituting or second-guessing involved. The oven does the heavy lifting, transforming simple pantry staples into something that looks and tastes far more intentional than the short ingredient list suggests. They're best served right away while the edges are still crackling crisp, making them a great snack to pull out for guests or just demolish yourself straight off the baking sheet.
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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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