Soy Free Maple & Seaweed Snack Squares

Total time40 min

Prep time15 min

Cook time20 min

4.8

(7)

These crispy little bites hit that perfect sweet-savory-umami note that makes it impossible to stop at just one. The glaze brings together coconut aminos, maple syrup, apple cider vinegar, turmeric, and ginger into something deeply flavorful — and because coconut aminos stand in for traditional soy-based sauces, the whole thing is completely free of soy without sacrificing any of that rich, savory depth. A thin paste of arrowroot starch and cassava flour bonds the double-layered nori sheets together, giving each square a satisfying firmness once baked. The oven does the heavy lifting, drying the glaze down to a lacquered, slightly tacky finish while the edges curl and crisp up beautifully. Cutting them into neat squares right off the baking sheet makes them feel almost like a snack you'd find at a specialty shop — except you made them at home with a handful of clean, straightforward ingredients. They're best served immediately while the crunch is at its peak, and they disappear fast.

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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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