Hazelnut Free Maple & Seaweed Snack Squares
These crispy little squares are proof that snack time doesn't have to be boring or complicated. Toasted nori sheets are layered together with a thin cassava-arrowroot paste, then glazed with a punchy mix of coconut aminos, maple syrup, apple cider vinegar, turmeric, and ginger before being baked until the edges curl and the surface turns gloriously tacky. The result is something deeply savory, faintly sweet, and satisfyingly crunchy — the kind of snack you'll keep reaching back into the bowl for. Every single ingredient here is naturally free from tree nuts, so there's no need to scrutinize labels or worry about hidden nut-derived oils sneaking into your snack stash. The glaze does a lot of heavy lifting, bringing umami depth and a gentle warmth from the ginger and turmeric without any complicated technique. Once they come out of the oven and firm up on the pan, a quick cut with a pizza cutter gives you 12 neat little squares ready to serve immediately.
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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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