Xanthan Gum Free Maple & Seaweed Snack Squares
These little squares hit that perfect sweet-salty-umami note that makes it impossible to stop at just one. Toasted nori gets layered with a thin cassava and arrowroot paste, then glazed with a warm mixture of coconut aminos, maple syrup, apple cider vinegar, turmeric, and ginger before going into a low oven until the edges curl and the glaze turns deep and tacky. The whole thing is naturally free of any gums or stabilizers — arrowroot and cassava do the binding work here without any additives, so you know exactly what's in every bite. For anyone who has scanned snack labels only to find xanthan gum lurking in an otherwise clean ingredient list, making these at home is a genuine relief. They come out of the oven firm, crispy at the edges, and packed with layered flavor that feels way more sophisticated than the short ingredient list suggests. Cut into squares and served right away, they make a brilliant snack, lunchbox addition, or party nibble that nobody will guess took under half an hour to pull together.
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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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