Gut Friendly Maple-Cinnamon Sauce
Warm, glossy, and fragrant with spice, this maple-cinnamon sauce is the kind of drizzle that makes everything it touches feel a little more special. The short ingredient list does serious work — pure maple syrup brings natural sweetness, Ceylon cinnamon adds a gentler, more delicate heat than the common cassia variety, and a splash of apple cider vinegar at the finish keeps the flavor bright rather than cloying. For anyone navigating a sensitive gut, the thickener here matters: arrowroot starch steps in where cornstarch or wheat flour typically would, offering a clean, easy-to-digest alternative that sets a beautifully smooth sauce without any heaviness. The technique is simple but worth following closely — the arrowroot slurry goes in at a simmer and comes off the heat quickly, since overcooking can cause it to thin back out. A pinch of salt and that final vinegar stir are small moves that make the whole thing taste intentional and layered. Serve it warm over pancakes, roasted fruit, oatmeal, or anything that could use a little weekend-morning energy.
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Learn more →Ingredients
6 servings
- ½ cup pure maple syrup
- 2 tbsp unsalted butter
- 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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