Wheat Free Maple-Cinnamon Sauce
Warm, glossy, and deeply aromatic, this maple-cinnamon sauce is the kind of thing you'll want to drizzle over everything — pancakes, roasted fruit, ice cream, oatmeal, you name it. The thickener here is arrowroot starch rather than any flour or cornstarch blend, which means it's naturally free of wheat without any awkward substitutions or specialty products. Ceylon cinnamon brings a softer, more floral warmth than the standard cassia variety, and it plays beautifully against the richness of real maple syrup and butter. A small splash of apple cider vinegar at the finish keeps the sweetness balanced and the flavor bright rather than cloying. The arrowroot slurry technique is worth paying attention to — pull the pan off the heat as soon as it thickens, since arrowroot can break down and go thin again if it lingers too long on the burner. The result is a silky, spoonable sauce that tastes far more impressive than its short ingredient list suggests.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!