Turkey Free Maple & Seaweed Snack Squares
These snack squares are a genuinely clever little bite — crispy, umami-forward, and glazed with a sweet-tangy maple and coconut aminos mixture that caramelizes beautifully in the oven. The double-layer nori construction gives each piece a satisfying snap and a depth of flavor that feels way more complex than the short ingredient list suggests. A thin paste of arrowroot starch and cassava flour acts as the glue between the sheets, creating a sturdy base that crisps up evenly without any grain-based binders. The glaze brings together warm ginger, earthy turmeric, and a hit of apple cider vinegar for a balance that's savory, subtly sweet, and just a little bright. Everything here is naturally free from animal proteins, so there's no need to scrutinize labels or worry about hidden meat-derived ingredients sneaking into your snack. They come out of the oven firm and lacquered, and cutting them into squares while still warm means clean edges and a satisfying crunch with every bite. Serve them immediately for maximum crispness — though honestly, they rarely last long enough to go soft.
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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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