Legume Free Maple-Cinnamon Sauce
Warm, glossy, and fragrant with Ceylon cinnamon, this sauce is the kind of thing you'll want to drizzle over everything — pancakes, roasted fruit, oatmeal, ice cream, you name it. Pure maple syrup and real butter form the backbone, giving it a rich depth that bottled syrups simply can't match. Arrowroot starch does the thickening work here instead of cornstarch or any legume-derived flour, making it a genuinely clean option for anyone avoiding beans, lentils, and their derivatives. The technique is simple but worth following closely — arrowroot thickens fast and can thin back out if you leave it on the heat too long, so pulling the pan off at the right moment is the key move. A splash of apple cider vinegar at the finish brightens everything up and keeps the sweetness from feeling heavy. The result is a silky, spoonable sauce that tastes far more impressive than the short ingredient list suggests.
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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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