Oats Free Maple & Seaweed Snack Squares
These savory-sweet snack squares are a genuinely unexpected treat — crispy, lacquered nori with a glaze that hits salty, tangy, and subtly sweet all at once. The maple syrup and coconut aminos create a rich, caramel-edged coating, while ginger and turmeric add just enough warmth to make every bite interesting. A thin paste of cassava flour and arrowroot starch binds the double-layered nori together, giving each square a satisfying crunch that holds up without a single grain in sight. For anyone navigating an oat-free lifestyle, snack time can feel limited — especially when so many packaged options rely on oat-based binders or coatings — but every ingredient here is naturally free of that concern. The baking process does all the heavy lifting, drying the glaze to a glossy, tacky finish that makes these look almost too good to eat. They come together with simple pantry staples and a straightforward bake, making them an easy addition to your snack rotation. Serve them fresh out of the oven for maximum crispness, and don't be surprised when they disappear fast.
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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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