Lupin 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 gives it a deep, natural sweetness that no artificial syrup can match, while a touch of unsalted butter rounds out the flavor with a silky richness. Arrowroot starch does the thickening work here, which means the sauce sets up beautifully without any grain-based additives that could be a concern for people navigating lupin sensitivities. The apple cider vinegar is a small but smart addition — it cuts through the sweetness just enough to keep the sauce tasting bright and balanced rather than cloying. The whole thing comes together in one small saucepan in just a few minutes, so it's genuinely weeknight-friendly. One important tip from the instructions: pull it off the heat as soon as it coats the back of a spoon, since arrowroot can thin back out if it sits on the burner too long.
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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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