Pecan Free Paleo Maple Cinnamon Ghee
Warm, sweet, and deeply aromatic, this compound ghee is the kind of kitchen staple that quietly upgrades everything it touches — from a stack of grain-free pancakes to a slice of toasted sweet potato. Ghee is already a paleo pantry hero, and whipping it with pure maple syrup, ground cinnamon, and a whisper of sea salt turns it into something genuinely special. The process is beautifully simple: soften, whisk, and chill — no cooking required and no complicated technique to worry about. Because every ingredient here is straightforward and whole-food based, you never have to second-guess a label or worry about hidden additives sneaking in. The optional vanilla powder adds a subtle bakery-style depth that makes the finished spread feel almost indulgent. Store it in a glass jar on the counter for easy spreading, or keep it in the fridge for up to two months so you always have a little jar of magic ready to go.
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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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