Breastfeeding Friendly Paleo Maple Cinnamon Ghee
Warm, sweet, and deeply aromatic, this compound ghee is the kind of thing you'll want to spread on absolutely everything — sweet potatoes, grain-free pancakes, roasted squash, or a simple slice of toasted paleo bread. Ghee is a go-to fat during breastfeeding because it's rich in fat-soluble nutrients and easy to digest, making it a genuinely nourishing addition to a nursing mother's kitchen. The pure maple syrup adds just enough natural sweetness without any refined sugar, and the cinnamon brings that cozy, warming quality that makes this feel like a treat rather than a health food. It comes together with just a bowl and a whisk — no cooking required, just a few minutes of stirring and a short chill in the fridge. Stored in a glass jar, it keeps beautifully at room temperature for up to two weeks or in the refrigerator for up to two months, so you can make a batch and reach for it all week long. The optional vanilla powder takes the flavor over the top if you have it on hand, but the base recipe is already something special on its own.
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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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