Walnut Free Maple & Ginger Glaze
Sweet, tangy, and warmly spiced, this glaze is the kind of thing you'll want to drizzle over everything — roasted vegetables, grilled proteins, grain bowls, you name it. Pure maple syrup forms the backbone, deepened by coconut aminos for a subtle savory note and brightened with apple cider vinegar for just the right amount of lift. Fresh ginger, Ceylon cinnamon, and turmeric layer in a complexity that feels almost fancy for something that comes together in a single small saucepan. Arrowroot starch whisked into cold water creates a silky slurry that thickens the glaze beautifully without any cloudiness or starchy aftertaste. The whole process takes just minutes, but the result looks and tastes like something you'd find at a restaurant. For anyone navigating tree nut concerns, this recipe is naturally free of walnuts and any nut-derived ingredients — no substitutions needed, just straightforward pantry staples doing their job. Keep a close eye on the heat as the maple syrup simmers; a gentle bubble is all you need to get that glossy, spoon-coating finish.
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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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