Eggless Maple & Ginger Glaze
Sweet, tangy, and warmly spiced, this glaze comes together in a single saucepan with nothing more than pantry staples and a few minutes of attentive stirring. Pure maple syrup forms the backbone, while coconut aminos add a subtle savory depth that keeps the sweetness from feeling one-dimensional. Fresh ginger and Ceylon cinnamon bring a gentle heat and fragrance, and a pinch of turmeric gives the whole thing a gorgeous golden hue. Arrowroot starch whisked into cold water thickens everything into a glossy, spoon-coating consistency — no eggs, no dairy, no fuss. Many store-bought glazes and sauces sneak in unexpected binders or additives, so making your own means you know exactly what's going in. Brush it over roasted vegetables, grilled proteins, or grain bowls for an instant upgrade that looks and tastes far more impressive than the effort involved. The glaze thickens a little more as it cools, so pull it off the heat right on time and let it do its thing.
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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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