Ginger Free Paleo Maple Cinnamon Ghee
Warm, sweet, and deeply aromatic, this compound ghee is the kind of finishing touch that makes everything it touches taste more special. Clarified butter gets whipped together with pure maple syrup, ground cinnamon, and a pinch of sea salt until silky smooth — no cooking required, just a bowl and a whisk. It melts beautifully over roasted sweet potatoes, paleo pancakes, or a thick slice of grain-free bread, adding richness without any refined ingredients. Because the recipe relies entirely on whole, single-ingredient pantry staples, there's no need to scan labels for hidden additives or worry about unexpected spice blends sneaking in unwanted ingredients. The optional vanilla powder adds a subtle depth that makes the whole thing taste almost dessert-like, but it's completely optional depending on what you have on hand. Store it in a glass jar on the counter or in the fridge, and you'll have a ready-to-use spread that upgrades breakfast, snacks, and side dishes for weeks.
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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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