Pregnancy Friendly Maple & Seaweed Snack Squares
Seaweed snacks have had a serious glow-up, and this baked version delivers that satisfying crunch with a sweet-savory glaze that feels genuinely craveable. The maple syrup and coconut aminos come together with a hint of ginger and turmeric for a warm, complex flavor that goes way beyond plain salted nori. A thin cassava-arrowroot paste bonds the double layers together, giving each little square a sturdy, chip-like bite that holds up beautifully straight out of the oven. Nori is naturally rich in iodine and minerals, making it a smart snack choice when you're paying closer attention to what goes into your body. Everything here is made from whole, recognizable ingredients — no preservatives, no mystery additives, none of the stuff you'd squint at on a store-bought package label. The glaze bakes down to a slightly tacky, deeply savory finish that makes it genuinely hard to stop at just one square. These are best eaten fresh and crisp, right after that five-minute rest when they firm up to perfection.
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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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