Nutmeg Free Maple & Seaweed Snack Squares
These crispy little squares hit that perfect sweet-savory note — ocean-y nori layered with a glossy glaze of maple syrup, coconut aminos, apple cider vinegar, and a warm hint of ginger and turmeric. The double-layer nori construction gives each piece a satisfying snap, while the thin cassava and arrowroot paste acts as a natural binder that crisps up beautifully in the oven. Warm spices like ginger and turmeric do all the heavy lifting here, which means the flavor is bold and complex without any of the ingredients that can quietly sneak into packaged snacks and seasonings. The maple glaze caramelizes into a tacky, darkened finish that makes these look almost too good to eat — almost. They come together with pantry staples and a single baking sheet, so the effort is genuinely low for how impressive the result is. Cut into 12 neat squares and served fresh from the oven, they disappear fast, so you may want to plan a double batch.
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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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