Honey Free Paleo Maple Cinnamon Ghee
Warm, aromatic, and rich with the kind of depth that makes everything it touches taste more special, this compound ghee is the kind of condiment that quietly becomes a kitchen staple. Pure maple syrup steps in as the sweetener here, making it a genuinely honey-free option for anyone who needs to avoid it — no substitutions or workarounds required, just a clean swap that works beautifully. The cinnamon and a whisper of vanilla powder round out the flavor into something that feels almost indulgent, even though every ingredient is straightforward and real. Spread it over sweet potatoes, melt it onto grain-free pancakes, or let it slowly dissolve into a bowl of roasted squash — it elevates just about anything. The technique is refreshingly simple: soften, whisk, and chill. No cooking, no thermometers, no fuss. A batch keeps in the fridge for up to two months, so you can make it once and enjoy it for weeks of effortlessly upgraded meals.
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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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