Macadamia Free Maple & Seaweed Snack Squares
These crispy little squares are proof that snack time doesn't have to be boring. Layers of toasted nori get a thin cassava-arrowroot paste sandwiched between them, then a glossy glaze of coconut aminos, maple syrup, apple cider vinegar, turmeric, and ginger goes on top before everything hits a low oven. The result is something deeply savory, faintly sweet, and satisfyingly crunchy — the kind of snack that disappears fast. Every single ingredient here is naturally free from tree nuts, so there's no need to scrutinize labels or worry about what might be lurking in a store-bought version. The glaze caramelizes beautifully in the oven, giving each square a lacquered, umami-rich finish that tastes far more complex than the short ingredient list suggests. Cut into neat pieces right off the baking sheet, they're ideal for lunchboxes, grazing boards, or just eating straight from the pan while they're still warm.
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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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