Citric Acid Free Paleo Maple Cinnamon Ghee
Warm, nutty ghee whipped together with real maple syrup and ground cinnamon is the kind of simple kitchen magic that makes everything it touches taste special. Spread it over sweet potato toast, melt it onto a stack of paleo pancakes, or stir a spoonful into roasted vegetables — it elevates just about anything without a single complicated step. For anyone navigating a citric acid sensitivity, flavored spreads and compound butters from the store are often a minefield of preservatives and additives that sneak that ingredient in under various names. This recipe keeps things completely clean: ghee, maple syrup, cinnamon, sea salt, and an optional touch of vanilla powder — nothing hidden, nothing processed. The whipping technique is what makes it so luxurious, turning a handful of pantry staples into something that looks and feels like it came from a specialty food shop. It stores beautifully at room temperature for up to two weeks or in the fridge for up to two months, so you can make a batch and reach for it all week long.
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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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