Mustard 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 roasted sweet potatoes to grain-free pancakes to a simple slice of paleo-friendly bread. Ghee is already a pantry hero for those following a paleo approach, and whipping it with maple syrup, cinnamon, and a whisper of vanilla takes it somewhere genuinely special. The whole process comes together in minutes with just a bowl and a whisk, no cooking required. Because every ingredient here is straightforward and whole-food based, you never have to squint at a label wondering what's hiding in the fine print. The result is a silky, golden spread that firms up beautifully in the fridge and keeps for up to two months — meaning you can make a batch once and enjoy it for weeks. It's the kind of small kitchen upgrade that makes an ordinary breakfast feel like a treat.
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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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