Eggless Paleo Maple Cinnamon Ghee
Warm, sweet, and deeply aromatic, this compound ghee is the kind of spread that turns an ordinary piece of toast or roasted sweet potato into something genuinely special. Ghee is already a pantry hero for anyone eating grain-free or dairy-sensitive, and whipping it with pure maple syrup, cinnamon, and a whisper of vanilla takes it somewhere far more exciting than plain butter ever could. The whole process is just whisking softened ghee with a handful of clean, real-food ingredients — no cooking, no baking, no complicated technique required. Because every single ingredient here is naturally free of eggs and highly processed additives, you get a rich, indulgent-tasting result without any of the label-reading stress. The texture firms up beautifully in the fridge into a scoopable, melt-on-contact spread that looks almost too pretty to use. Keep a jar on hand and you will find yourself reaching for it on pancakes, roasted vegetables, or stirred into a bowl of oatmeal 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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