Almond Free Maple & Ginger Glaze
Sweet, tangy, and warmly spiced, this glaze hits every note you want when you're finishing roasted vegetables, glazed proteins, or even a grain bowl. Pure maple syrup forms the backbone, deepened by coconut aminos for a subtle savory edge and brightened with apple cider vinegar for balance. Fresh ginger, Ceylon cinnamon, and turmeric layer in gentle heat and earthiness without overwhelming the natural sweetness. The arrowroot slurry is the secret weapon here — it thickens the glaze to a glossy, spoon-coating consistency that clings beautifully to whatever you're cooking. Many store-bought glazes and sauces sneak in almond-derived ingredients or are processed on shared equipment, so making your own from scratch is genuinely the safest and most satisfying route. The whole thing comes together in one small saucepan in just a few minutes, so there's no reason not to have a jar of this on hand at all times.
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Learn more →Ingredients
4 servings
- ⅓ cup pure maple syrup
- 2 tbsp coconut aminos
- 1 tbsp apple cider vinegar
- 1 tsp fresh ginger, finely grated
- ¼ tsp ceylon cinnamon
- ¼ tsp turmeric
- 1 tsp arrowroot starch
- 1 tbsp cold water
- ⅛ tsp fine sea salt
Instructions
- 1
Combine the maple syrup, coconut aminos, apple cider vinegar, ginger, Ceylon cinnamon, turmeric, and sea salt in a small saucepan over medium heat, stirring until the mixture is uniform.
- 2
Bring the mixture to a gentle simmer, stirring occasionally, until it begins to bubble around the edges, about 3 minutes. Watch closely — maple syrup can scorch quickly if the heat is too high.
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