Paraben Free Maple & Seaweed Snack Squares
Salty, sweet, and deeply savory, these baked seaweed squares hit a snacking note that's genuinely hard to put down. The glaze brings together coconut aminos, maple syrup, apple cider vinegar, and warm spices like turmeric and ginger for a flavor that's complex without being complicated. A thin paste of arrowroot starch and cassava flour holds the double-layered nori together and gives each square a satisfying firmness once it comes out of the oven. Every single ingredient here is naturally free from synthetic preservatives and the kinds of chemical additives that make store-bought snacks a concern for anyone keeping a clean pantry. The baking process does the heavy lifting — a low oven slowly crisps the edges and sets the glaze into a tacky, caramelized finish that makes these taste far more involved than they actually are. They're best eaten right away while the edges are still snappy, and twelve pieces disappear faster than you'd expect.
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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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