Pescatarian Paleo Maple Cinnamon Ghee
Warm, sweet, and deeply aromatic, this compound ghee is the kind of finishing touch that makes everything it touches taste more special. Clarified butter gets whipped together with pure maple syrup, ground cinnamon, and a pinch of sea salt until silky smooth — no cooking required, just a bowl and a whisk. The result is a rich, spreadable fat that melts beautifully over roasted sweet potatoes, pancakes, warm toast, or a bowl of oatmeal. Because ghee is naturally free of dairy proteins and made from just clarified butter, it fits cleanly into a paleo-aligned approach without any of the usual compromise. The maple syrup brings gentle sweetness while the cinnamon adds just enough warmth to make this feel indulgent rather than plain. A small jar of this in the fridge means you're always one spoonful away from elevating a simple meal into something that feels intentional and a little luxurious.
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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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