Legume Free Maple & Ginger Glaze
Sweet, tangy, and warmly spiced, this glaze is the kind of finishing touch that makes a simple protein or roasted vegetable feel genuinely special. The combination of pure maple syrup, fresh ginger, Ceylon cinnamon, and turmeric creates a deeply layered flavor that's bright and complex without being fussy. Coconut aminos stand in for soy sauce here, delivering that savory, umami-rich depth without any legume-derived ingredients — a swap that works beautifully and is completely seamless in the final result. Arrowroot starch does the thickening work, giving the glaze a glossy, lacquered finish that clings perfectly to whatever you're brushing it onto. The technique is straightforward: a quick simmer, a simple slurry, and a few minutes of stirring is all it takes to get that spoon-coating consistency. It comes together in one small saucepan, which means minimal cleanup and maximum payoff. Keep a close eye on the heat as it simmers — maple syrup moves fast, and pulling it at just the right moment is the secret to a glaze that's silky rather than sticky.
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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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