Rice Free Maple & Seaweed Snack Squares

Seaweed snacks from the store almost always come with a catch — rice flour coatings, starchy fillers, or mystery seasonings that make them off-limits if you're avoiding rice. These squares sidestep all of that by using cassava flour and arrowroot starch as the binding base, keeping everything firmly in grain-free, rice-free territory without sacrificing that satisfying crunch. The flavor combination here is genuinely surprising in the best way. A warm glaze of coconut aminos, maple syrup, apple cider vinegar, turmeric, and ginger gets brushed over double-layered nori sheets before baking, creating a sticky, deeply savory-sweet finish that caramelizes beautifully in the oven. The result is crispy, umami-forward, and just a little tangy — way more interesting than anything in a convenience store snack aisle. The technique is straightforward: a thin cassava-arrowroot paste acts like edible glue between two nori sheets, and a low-and-slow bake at 325°F dries everything into firm, snappable squares. Once they come out of the oven and cool for a few minutes, a sharp knife or pizza cutter turns each sheet into four neat pieces. Serve them immediately while they're at peak crispness — these are the kind of snack that disappears fast.

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