Carrageenan Free Paleo Maple Cinnamon Ghee
Warm, sweet, and faintly spiced, this compound ghee turns even the most basic piece of toast or roasted sweet potato into something genuinely special. Carrageenan — a common thickener and emulsifier found in many flavored spreads, creamers, and dairy alternatives — has no place here, and the ingredient list is refreshingly short and clean. Ghee itself is naturally free of milk solids, and when you whip it with pure maple syrup, ground cinnamon, and a touch of sea salt, you get a rich, silky spread that tastes far more indulgent than it has any right to. The process is almost meditative: soften, whisk, taste, adjust, and you're done in just a few minutes. Stored in a glass jar, it keeps beautifully at room temperature for up to two weeks or in the fridge for up to two months, so you can make a batch ahead and reach for it all week long. Drizzle it over pancakes, melt it onto roasted carrots, or simply spread it on a warm biscuit — it elevates everything it touches without a single questionable additive in sight.
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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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