These crispy little squares hit a genuinely surprising combination of sweet, savory, and umami all at once. The nori gets layered and baked until the edges curl and the maple-ACV glaze caramelizes into a deep, tacky finish that makes each bite seriously addictive. A thin paste of cassava flour and arrowroot starch holds the double layers together and gives the whole thing a satisfying crunch without any grain-based binders — which is exactly what makes this snack work so well for anyone avoiding rye and other problematic grains. Coconut aminos bring that soy-sauce depth without the wheat content you'd find in conventional versions, so the flavor is bold and complex with none of the worry. Turmeric and ginger in the glaze add a warm, slightly spicy undertone that keeps things interesting beyond just sweet and salty. They come out of the oven firm and snackable, and cutting them into 12 neat squares makes them easy to share — or not.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
Preheat the oven to 325°F (165°C) and line a large baking sheet with parchment paper.
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
