Coconut Free Paleo Maple Cinnamon Ghee
Warm, sweet, and deeply aromatic, this compound ghee is the kind of finishing touch that makes a simple sweet potato or stack of paleo pancakes feel genuinely special. Ghee is already a pantry staple for anyone eating ancestral-style, and whipping it with pure maple syrup, cinnamon, and a whisper of vanilla takes it somewhere completely new. The process is refreshingly simple — soften, whisk, and chill — and the result is a silky, spreadable spread that holds together beautifully in the fridge or on the counter. Many flavored butters and spreads sneak in coconut oil or coconut-derived ingredients, so making your own from scratch means you know exactly what's in every spoonful. The sea salt plays a quiet but important role here, balancing the sweetness and rounding out the cinnamon so nothing tastes one-dimensional. Spoon it over roasted squash, stir it into oatmeal, or just let it melt into a warm slice of grain-free bread — it elevates just about everything it touches. A batch keeps for up to two months in the refrigerator, so a little effort now pays off in weeks of effortless, flavor-packed meals.
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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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