Xanthan Gum Free Paleo Maple Cinnamon Ghee
Warm, sweet, and deeply aromatic, this compound ghee is the kind of spread that turns an ordinary piece of toast or roasted sweet potato into something genuinely special. Ghee gets whipped together with pure maple syrup, ground cinnamon, a pinch of sea salt, and optional vanilla powder — nothing more, nothing less. Because every single ingredient here is naturally free of thickeners and stabilizers, there's no need to scrutinize labels for hidden additives the way you often have to with flavored spreads from the store. The technique is refreshingly simple: soften, whisk, taste, and chill. That brief rest in the refrigerator firms everything back up into a scoopable, glossy compound butter that looks far more impressive than the effort involved. Keep a jar on the counter for up to two weeks and you'll find yourself reaching for it on pancakes, roasted vegetables, grain-free muffins, or anywhere a little richness and warmth sounds right.
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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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