Caffeine Free Paleo Maple Cinnamon Ghee
Warm, sweet, and deeply aromatic, this compound ghee is the kind of kitchen staple that quietly upgrades everything it touches. Spread it over roasted sweet potatoes, melt it onto grain-free pancakes, or stir it into a bowl of hot porridge — it brings a rich, buttery depth that plain fat just can't match. The combination of pure maple syrup and ground cinnamon swirled into silky ghee creates something that tastes almost indulgent, yet every ingredient is completely clean and whole-food approved. Because ghee is made from clarified butter with the milk solids removed, it fits a paleo approach beautifully while still delivering that satisfying, luscious mouthfeel. There's no brewing, no steeping, and nothing stimulating hiding in the ingredient list — just simple pantry staples whisked together in minutes. A quick chill in the fridge sets it into a scoopable, spreadable compound that keeps for weeks and makes even the most basic meal feel a little more special.
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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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