PALEO TERIYAKI SAUCE

½ cup Coconut Aminos
¾ tsp ground Ginger
½ tsp Garlic Powder
3 Tbsp Maple Syrup
1 ½ Tbsp Arrowroot Powder
½ cup Orange Flower Water

In a small saucepan, combine the coconut aminos, ginger, garlic, and maple syrup. Heat over mediumhigh
(~6).
While the coconut aminos mixture is heating up, mix together the orange flower water and arrowroot
powder. Slowly add it to the saucepan, mixing as you go. You don’t want clumps.
Heat, stirring, until the desired consistency is reached (about 3–4 minutes).
Tip Try this sauce with skirt steak, chicken, shrimp, or salmon!
Tip If you don’t have access to orange flower water, you can just use water. It won’t taste quite the
same, but it will still be delicious!
This recipe is Vegan