Breastfeeding Friendly Maple & Ginger Glaze
Warm, glossy, and layered with flavor, this glaze brings together pure maple syrup, fresh ginger, and a touch of turmeric for something that feels both nourishing and genuinely delicious. The ingredients list reads like a clean-eating dream — coconut aminos keep it soy-free, and every component is straightforward enough that you know exactly what you're putting into your body (and, by extension, your baby's). Fresh ginger and turmeric are both celebrated for their gentle anti-inflammatory properties, making this more than just a pretty drizzle. Ceylon cinnamon adds warmth without the harsher bite of cassia, and apple cider vinegar gives the whole thing a bright, balanced edge. The arrowroot slurry technique is the secret to that silky, spoon-coating consistency — it thickens quickly and cleanly without any cornstarch or refined thickeners. This comes together in under ten minutes on the stovetop, which is a genuine blessing when you're cooking with one hand and a baby on your hip. Drizzle it over roasted vegetables, grilled chicken, or salmon and dinner suddenly feels like something you actually planned.
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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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