Yeast 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. A pinch of Ceylon cinnamon and turmeric add gentle warmth and a beautiful golden hue, while apple cider vinegar keeps the whole thing bright and balanced. Because it relies on arrowroot starch rather than any fermented thickener, it sidesteps the yeast and mold concerns that can make store-bought sauces and condiments a minefield. Coconut aminos stand in for soy sauce here, delivering that savory depth without the fermentation process that typically makes traditional soy products off-limits. The technique is straightforward — a quick simmer, a simple slurry, and a few minutes of stirring — but the result is a glossy, spoonable glaze that clings beautifully to whatever it touches. Brush it over roasted vegetables, grilled proteins, or grain bowls and it instantly elevates the whole plate.
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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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