Gelatin 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 — from grain-free pancakes and roasted sweet potatoes to a simple slice of paleo-friendly bread. Ghee is already a staple in clean-eating kitchens, and whipping it with pure maple syrup, ground cinnamon, and a pinch of sea salt takes it somewhere genuinely special. There are no thickeners, no stabilizers, and nothing derived from animal collagen hiding in the ingredient list, so it fits naturally into a gelatin-free lifestyle without any label-reading stress. The technique is refreshingly simple: soften, whisk, and chill. That brief rest in the refrigerator brings everything together into a silky, scoopable spread that holds its shape beautifully. A touch of vanilla powder rounds out the flavor without adding any liquid, keeping the texture exactly right. Make a jar on the weekend and you'll have a versatile, indulgent finishing touch ready to elevate meals 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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