Mushroom Free Paleo Maple Cinnamon Ghee
Warm, sweet, and faintly spiced, this compound ghee is the kind of finishing touch that makes everything it touches taste a little more special. Spread it over paleo pancakes, sweet potatoes, or a slice of grain-free toast and it melts into something genuinely luxurious. The combination of pure maple syrup, ground cinnamon, and a whisper of vanilla powder transforms plain ghee into a flavored spread that feels indulgent without straying from clean, whole-food ingredients. Because ghee is already clarified, it's naturally free from dairy proteins and fits beautifully into a paleo lifestyle without any workarounds. The whole process is just whisking softened ghee with a handful of pantry staples — no cooking, no special equipment, and no guesswork. Store it in a glass jar on the counter for easy access, or refrigerate it for a longer shelf life, 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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