Oral Allergy Syndrome Friendly Maple & Seaweed Snack Squares

These crispy little squares hit that perfect sweet-salty-umami note that makes it impossible to stop at just one. The glaze — built from coconut aminos, maple syrup, apple cider vinegar, and warm spices like turmeric and ginger — caramelizes in the oven into a deeply savory, slightly sticky finish that clings to every layer of toasted nori. A thin paste of arrowroot starch and cassava flour sandwiched between two sheets gives each square a satisfying chew and structure that holds up beautifully when you cut them into pieces. For anyone navigating oral allergy syndrome, snack time can feel like a minefield of raw fruits, vegetables, and tree pollens that trigger that familiar tingling or itching. This recipe sidesteps all of that entirely — every ingredient here is either a sea vegetable, a starch, a syrup, or a spice, with nothing in the typical OAS trigger category in sight. The whole thing comes together in one baking session with no complicated techniques, just a little brushing and layering before the oven does the work. Serve them fresh out of the oven for maximum crunch, because they firm up beautifully as they cool and are genuinely snackable straight off the pan.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →