Yeast Free Paleo Maple Cinnamon Ghee
Warm, sweet, and deeply aromatic, this compound ghee is the kind of spread that makes even the simplest piece of toast feel like a treat. Ghee is naturally free of the milk solids that can cause issues for sensitive eaters, and when you whip it with pure maple syrup, cinnamon, and a pinch of sea salt, it transforms into something genuinely special. There are no leavening agents, no fermented ingredients, and nothing hidden — just clean, whole-food pantry staples that come together in minutes. The technique is as simple as it gets: soften, whisk, and chill. That brief rest in the refrigerator firms everything back up into a scoopable, spreadable compound butter you can keep on hand for weeks. Swirl it onto roasted sweet potatoes, melt it over pancakes, or stir it into oatmeal for an instant flavor upgrade. Once you have a jar of this in the fridge, you'll find yourself reaching for it constantly.
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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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