- 1
- 5 mins
- 10 mins
Ingredients
- 3/4 cup coconut aminos (this is sweeter and less salty than soy sauce and important)
- 1/4 cup + 2 tablespoons pure maple syrup
- 1/4 cup water
- heaping 1/2 tablespoon minced ginger (make sure to really finely chop)
- 1 teaspoon minced garlic
- 1 tablespoon finely chopped chives
- 1/2 tablespoon toasted sesame seeds
- 1 tablespoon brown rice flour
- 1/16 - 1/8 teaspoon cayenne pepper (depending on how spicy you like it, an 1/8 will give a noticeable heat, whereas 1/16 just gives depth of flavor without being spicy, I used 1/8 b/c I like spicy)
Preparation
Step 1
Add all of the ingredients, except the rice flour, to a small pot and whisk together well. Now whisk in the brown rice flour until there are no lumps. Add the cayenne.
Turn the heat to medium and once the entire surface is bubbling, let it cook for about minutes as it starts to thicken, whisking around the edges a couple of times during. Once the 5 minutes are up, remove from the heat and leave to cool for 5 minutes. It should have a syrup consistency as it cools. If it's not a syrup consistency after a few minutes, cook just a couple more minutes. Use over your favorite dish. I served it over some fluffy brown rice and peas and carrots, then topped with extra chives and sesame seeds. This would also be great over cauliflower wings as a great dipping sauce.
To serve this with peas and carrots, zucchini or broccoli, simply cook them in a pan over the stove in a little bit of water, salt and pepper, and garlic powder until tender. I cook my broccoli in a large wok separately to reach desired tenderness.