Pescatarian Maple & Seaweed Snack Squares
These little baked squares are the kind of snack that sounds unexpected but disappears fast. Toasted nori gets layered, glazed with a sweet-savory blend of maple syrup, coconut aminos, apple cider vinegar, and warm spices like turmeric and ginger, then baked until the edges curl and the surface turns gloriously tacky and crisp. A thin paste of arrowroot starch and cassava flour acts as the glue between the two nori layers, giving each piece a satisfying bite that holds together rather than shattering the moment you pick it up. The whole thing is built from pantry-friendly, plant-based ingredients — no fish sauce, no hidden additives — so it fits naturally into a seafood-forward lifestyle without any label-reading stress. That maple-ACV glaze is genuinely addictive: sweet up front, tangy in the finish, with just enough warmth from the ginger to keep things interesting. They come out of the oven looking like something from a specialty snack shop, but the process is straightforward enough to pull off on a weeknight. Serve them immediately while the edges are still crackling and you'll understand why twelve pieces never quite feels like enough.
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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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