High Fructose Corn Syrup Free Maple & Seaweed Snack Squares
These crispy little bites bring together the briny depth of toasted nori and the warm sweetness of real maple syrup in a way that feels genuinely snack-worthy. The glaze is built from coconut aminos, apple cider vinegar, turmeric, and ginger — no corn-derived sweeteners or mystery additives anywhere in the mix. A thin paste of arrowroot starch and cassava flour acts as the glue between two layers of seaweed, giving each square a satisfying firmness once it comes out of the oven. The whole thing bakes low and slow at 325°F until the edges curl and the glaze sets into a deeply savory, slightly sticky finish that's hard to stop eating. Packaged snacks in this flavor territory almost always sneak in high fructose corn syrup or glucose-fructose syrups, so making your own is genuinely the better move. These are best served right away while they're at peak crispness, and a sharp knife or pizza cutter makes quick work of portioning them into 12 neat squares.
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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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