Peanut Free Maple & Seaweed Snack Squares
These snack squares are a genuinely unexpected treat — crispy, lacquered nori with a sweet-savory glaze that hits notes of maple, ginger, and a subtle tang from apple cider vinegar. The double-layer construction gives each piece a satisfying snap and a little more substance than a single sheet of seaweed could ever deliver. A thin cassava and arrowroot paste acts as the "glue" between the layers, crisping up beautifully in the oven so the finished squares feel almost chip-like. The glaze — built from coconut aminos, maple syrup, turmeric, and ginger — caramelizes into a tacky, deeply flavored coating that makes these impossible to eat just one of. Everything in the ingredient list is naturally free from peanuts and peanut derivatives, so there's no label-scanning anxiety here, just clean, whole-food ingredients you can trust. They're best served straight from the oven while the edges are still crackling, and a sharp knife or pizza cutter makes quick work of portioning them into 12 neat little squares. Whether you're packing a lunchbox snack or just want something crunchy and interesting to put on the table, this one delivers big flavor with minimal fuss.
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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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