Hazelnut Free Maple & Ginger Glaze
Warm, sticky, and layered with just enough spice to keep things interesting, this glaze brings together pure maple syrup, fresh ginger, and a whisper of Ceylon cinnamon for something that feels genuinely special. The turmeric adds a gorgeous golden hue and a subtle earthiness that rounds out the sweetness without overpowering it. Coconut aminos bring a savory depth that makes this glaze work beautifully on roasted vegetables, grilled proteins, or grain bowls — it's incredibly versatile once you have it in your back pocket. Many store-bought glazes and sauces are processed on shared lines with tree nuts, so making your own from scratch is the cleanest way to stay confident about what's actually in the bottle. The arrowroot slurry is the secret to that glossy, restaurant-quality finish — it thickens the glaze quickly and cleanly without muddying the bright flavors. Just keep a close eye on the heat, since maple syrup can go from bubbling to scorched in a matter of seconds. Once you nail the technique, this one becomes a staple you'll reach for again and again.
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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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