Pregnancy Friendly Paleo Maple Cinnamon Ghee
Warm, sweet, and deeply satisfying, this compound ghee is the kind of simple kitchen project that pays off every single time you open the fridge. Ghee is a wonderful fat choice during pregnancy — it's clarified, so the milk solids are removed, and it delivers rich, buttery flavor without the concerns that come with unpasteurized dairy. The combination of pure maple syrup, ground cinnamon, and a pinch of sea salt creates something that tastes indulgent but is made entirely from wholesome, recognizable ingredients. Spread it over warm sweet potatoes, stir it into oatmeal, or melt a spoonful over roasted vegetables and watch everything come alive. The whipping process takes just a couple of minutes and results in a silky, uniform texture that holds beautifully in the fridge for up to two months — so you can make a batch and enjoy it all week long. No additives, no mystery ingredients, just clean, nourishing flavor you can feel good about.
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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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