Peanut Free Maple & Ginger Glaze
This warm, glossy glaze brings together pure maple syrup, coconut aminos, and fresh ginger into something that tastes far more complex than its ingredient list suggests. The Ceylon cinnamon and turmeric add a subtle depth and a gorgeous golden hue that makes whatever you drizzle it over look like it came straight from a restaurant kitchen. Coconut aminos stand in for soy sauce here, delivering that savory-sweet balance without any of the usual allergen concerns that come with bottled sauces and marinades. Arrowroot starch thickens everything into a silky, spoonable consistency that clings beautifully — no cornstarch, no fuss, just a clean finish. The whole thing comes together in one small saucepan in a matter of minutes, so it's as practical as it is impressive. Whether you're brushing it over roasted vegetables, grilled proteins, or grain bowls, this glaze is the kind of versatile kitchen staple you'll find yourself reaching 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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