Pistachio Free Maple & Seaweed Snack Squares
These snack squares are the kind of unexpected treat that makes you wonder why you ever reached for a bag of chips in the first place. Toasted nori sheets are layered, glazed with a punchy blend of coconut aminos, maple syrup, apple cider vinegar, turmeric, and ginger, then baked until the edges curl and the surface turns beautifully tacky and deep. A thin cassava and arrowroot paste binds the double layers together, giving each square a satisfying firmness that holds up when you bite into it. The whole ingredient list is naturally free from tree nuts of any kind — no cross-contamination worries, no label-scanning, just clean, simple pantry staples doing all the work. That sweet-savory-tangy glaze is genuinely addictive, hitting umami and warmth in the same breath. They come out of the oven crisp at the edges and firm through the center, and the instruction to serve immediately is one you'll want to follow — these are at their absolute best fresh and snappy.
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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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