Wheat Free Paleo Maple Cinnamon Ghee
This sweet, aromatic spread is the kind of thing that makes a simple piece of toast or a stack of pancakes feel genuinely special. Ghee brings a rich, nutty depth that regular butter can't quite match, and when you whip it with pure maple syrup and warm cinnamon, the result is something that tastes almost indulgent. Because every ingredient here is naturally free of wheat and grain, there's no label-reading anxiety — just a clean, wholesome compound fat you made yourself in about five minutes of active effort. The whisking step is key: it pulls everything into a silky, uniform texture that spreads beautifully straight from the jar. A pinch of sea salt keeps it from tipping too sweet, and the optional vanilla powder adds a subtle bakery-style warmth that rounds out the whole thing. Store it in a glass jar on the counter or in the fridge, and you'll find yourself reaching for it on roasted sweet potatoes, grain-free muffins, or honestly just a spoon.
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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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