Eosinophilic Esophagitis Friendly Whole30 Date Teriyaki Sauce
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
8 servings
- 4 medjool dates, pitted
- 5 tbsp water
- ½ cup coconut aminos
- 2 tbsp rice vinegar
- 1 tsp toasted sesame oil
- 1 tsp fresh ginger, finely grated
- ½ tsp garlic powder
- 1 tbsp arrowroot starch
Instructions
- 1
Combine the pitted dates and 3 tbsp warm water in a small bowl and let soak for 5 minutes, until the dates are soft enough to mash. Mash with a fork into a smooth paste, then press through a fine mesh strainer into a small saucepan, discarding any fibrous solids.
- 2
Add the coconut aminos, rice vinegar, sesame oil, grated ginger, and garlic powder to the saucepan with the date paste. Whisk together until the paste is fully dissolved into the liquid.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!