Lupin Free Maple & Seaweed Snack Squares
These crispy little bites bring together the briny depth of toasted nori and a sweet-savory glaze that hits every note you want in a snack. The maple syrup and coconut aminos create a glossy, caramelized finish, while apple cider vinegar and warm spices like turmeric and ginger add just enough complexity to keep things interesting. A thin paste of cassava flour and arrowroot starch bonds the double-layered nori sheets together, giving each square a satisfying firmness once baked. The whole thing is built from clean, straightforward pantry ingredients — no legume-derived flours, no hidden fillers, nothing that would raise a flag for anyone avoiding lupin. That matters more than it might seem, since lupin flour has quietly crept into a surprising number of snack and coating products on store shelves. These come out of the oven crackling at the edges with a deep, lacquered glaze, and they firm up beautifully in just a few minutes of resting time. Serve them immediately for maximum crunch, or make them the centerpiece of your next snack spread.
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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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