Chicken Free 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 — paleo pancakes, roasted sweet potatoes, a slice of grain-free banana bread, or just a spoon straight from the jar. Ghee is already a pantry hero for those following a paleo approach, and whipping it with maple syrup and cinnamon takes it from functional fat to something genuinely craveable. The process is beautifully simple: soften, whisk, taste, and done. A touch of fine sea salt balances the sweetness and keeps it from tipping into dessert territory, while the optional vanilla powder adds a subtle warmth that rounds out every bite. It stores well at room temperature for up to two weeks or in the fridge for up to two months, so one quick batch keeps you stocked for a long time. This is the kind of small kitchen project that makes your whole morning routine 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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