Wheat Free Maple & Seaweed Snack Squares
These snack squares are the kind of thing that sounds unusual until you take the first bite — then suddenly you're making a second batch. Toasted nori gets layered with a thin paste of cassava flour and arrowroot starch, which binds everything together without a trace of wheat, then glazed with a sweet-savory mix of coconut aminos, maple syrup, apple cider vinegar, and warm spices before going into the oven. The result is crispy, lacquered little squares with a deeply umami backbone and just enough sweetness to keep you reaching for more. Coconut aminos do the heavy lifting here in place of soy sauce, so you get that same savory depth without any of the wheat-based additives that show up in conventional soy products. Cassava flour and arrowroot are the unsung heroes of the base layer — they create a surprisingly sturdy, crackery bite that holds the double-stacked nori together through the bake. These are best eaten fresh out of the oven while the edges are still crackling, though they make a genuinely impressive addition to a snack board or lunchbox.
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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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