Sesame Free Maple & Ginger Glaze
Sweet, warming, and just complex enough to feel special, this glaze brings together pure maple syrup, coconut aminos, and fresh ginger into something that tastes like it took far more effort than it actually did. The coconut aminos do the heavy lifting that soy sauce typically would — delivering that savory depth without any sesame or wheat, which makes it a smart swap for anyone navigating those restrictions. A pinch of Ceylon cinnamon and turmeric round out the flavor with gentle warmth and a gorgeous golden hue. The arrowroot slurry is the secret to that glossy, restaurant-quality finish — it thickens the glaze just enough to cling beautifully to whatever you're brushing or drizzling it over. Keep the heat at medium and watch it closely, because maple syrup can go from perfect to scorched in a hurry. Once it coats the back of a spoon and holds a clean line, pull it off the heat — it'll tighten up a little more as it cools. Use it on roasted vegetables, grilled proteins, or anywhere you want a sticky, shiny finish with real depth of flavor.
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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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