Low FODMAP Maple-Cinnamon Sauce
Warm, glossy, and fragrant with cinnamon, this little sauce punches well above its weight for how few ingredients it takes to pull together. Every component here is carefully chosen to keep things gut-friendly — pure maple syrup instead of high-fructose sweeteners, arrowroot starch as a clean thickener in place of wheat-based options, and Ceylon cinnamon, which brings a softer, more floral warmth than the cassia variety most grocery stores stock. The apple cider vinegar added at the end is a smart finishing move that brightens the whole thing and keeps the sweetness from feeling one-dimensional. Arrowroot is a bit finicky — the recipe is right to pull it off the heat promptly, since overcooking will cause it to thin back out — but once you get the hang of it, the technique is genuinely satisfying. Drizzle it over pancakes, waffles, roasted fruit, or oatmeal and you have an indulgent-tasting topping that doesn't require any label-reading anxiety. It's the kind of sauce that makes you wonder why you ever reached for the bottle in the first place.
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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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