Gluten Free Paleo Maple Cinnamon Ghee
Warm, sweet, and impossibly fragrant, this maple cinnamon compound ghee is the kind of thing you'll want to spread on absolutely everything. It comes together with just a handful of pantry staples — ghee, pure maple syrup, ground cinnamon, and a pinch of sea salt — whisked into a silky, golden spread that smells like a bakery and tastes even better. Because ghee is naturally free of dairy proteins and lactose, it sidesteps the concerns that come with regular butter without sacrificing any of that rich, nutty depth. The whole process takes only a few minutes of active effort: soften, whisk, and chill. Slather it over sweet potatoes, paleo pancakes, roasted squash, or a warm grain-free muffin and watch it melt into every crevice. Stored in a glass jar, it keeps beautifully in the fridge for up to two months, so one quick batch pays off for weeks of effortless, flavor-packed mornings.
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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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