Seeds 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 short ingredient list suggests. The Ceylon cinnamon and turmeric add gentle depth and a beautiful golden hue, while the apple cider vinegar keeps everything bright and balanced. Because it relies on arrowroot starch as the thickener rather than any seed-based ingredient, it's a smart choice when you need to keep things free from sesame, poppy, or other common seed additions that sneak into store-bought sauces. The arrowroot slurry technique is simple but satisfying — you'll watch the glaze transform from a thin, fragrant liquid into a silky, spoon-coating sauce in just a couple of minutes. The key is keeping the heat steady and pulling the pan off the burner the moment it thickens, since it continues to set as it cools. Drizzle it over roasted vegetables, grilled proteins, or grain bowls for an instant upgrade that looks and tastes like it came from a restaurant kitchen.
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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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