Emulsifier Free Paleo Maple Cinnamon Ghee
Warm, sweet, and deeply aromatic, this compound ghee is the kind of spread that makes even a plain piece of toast feel like a treat. Ghee is naturally free from the milk solids and additives that sneak into conventional butter and many store-bought spreads, making it a clean, straightforward fat that works beautifully here. Pure maple syrup and ground cinnamon fold right in without the need for any stabilizers or emulsifying agents — just honest ingredients that come together with a good whisk. The result is a silky, golden spread with warm spice and a gentle sweetness that melts into anything hot. It's equally at home on roasted sweet potatoes, pancakes, or stirred into a bowl of oatmeal. Store it in a glass jar on your counter or in the fridge, and you'll find yourself reaching for it constantly.
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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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