Barley Free Paleo Maple Cinnamon Ghee
Warm, sweet, and deeply aromatic, this compound ghee is the kind of finishing touch that makes everything from roasted sweet potatoes to a stack of paleo pancakes taste like something special. Ghee is naturally free from the grain-based additives and fillers that can sneak into flavored butters and spreads, so this recipe is a genuinely clean option without any compromise on richness. Pure maple syrup brings a gentle caramel sweetness, ground cinnamon adds warmth, and a pinch of sea salt ties it all together into something that tastes far more indulgent than the short ingredient list suggests. The process is refreshingly simple — just soften, whisk, and chill — and the result is a silky, spreadable compound fat that firms up beautifully in the fridge. A touch of vanilla powder rounds out the flavor if you have it on hand, though the ghee is absolutely delicious without it. Store it in a glass jar on the counter for everyday use or tuck it in the fridge for longer keeping, and you'll find yourself reaching for it constantly.
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Learn more →Ingredients
16 servings
- 1 cup ghee, at room temperature (softened but not melted)
- 2 tbsp pure maple syrup
- 1 tsp ground cinnamon
- ¼ tsp fine sea salt
- ⅛ tsp pure vanilla powder (optional)
Instructions
- 1
Allow the ghee to sit at room temperature for 20–30 minutes until it is soft and spreadable — similar in consistency to softened butter. It should yield easily to a spoon but hold its shape.
- 2
Transfer the softened ghee to a medium bowl. Add the maple syrup, ground cinnamon, fine sea salt, and vanilla powder, if using.
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