Eosinophilic Esophagitis Friendly Maple-Cinnamon Sauce
Total time10 min
Prep time2 min
Cook time8 min
4.9(19)
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Learn more →Ingredients
6 servings
- ½ cup pure maple syrup
- 2 tbsp unsalted butter
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - ¼ cup water
- ¾ tsp ground ceylon cinnamon
- 1 tsp arrowroot starch
- 1 tbsp cold water
- 1 tsp apple cider vinegar
- 1 pinch fine salt
Instructions
- 1
Combine the maple syrup, butter, and 1/4 cup water in a small saucepan over medium heat, whisking until the butter is fully melted and the mixture is smooth, about 2 minutes.
- 2
Whisk in the ground Ceylon cinnamon and salt, then bring the mixture to a gentle simmer, stirring occasionally, until slightly fragrant and beginning to thicken at the edges, about 3 minutes.
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