This yummy recipe is from Jessica Espinoza and Delicious Obsessions. Whipped Honey Cinnamon Butter (using Coconut and Ghee) is one of her favorites from hundreds on her site. Jessica shared this in our podcast interview about her passion for cooking, her struggles with weight and Hashimoto’s, and the evolution of her great blog.
Like me, Jessica can tolerate ghee but no other dairy. Whipping ghee and coconut oil together makes a great spread, but you can use butter instead if you wish.
The combo of creamy, salty, sweet and cinnamon-y goes well on any Paleo baked goods or sweet potatoes. Jessica suggests spreading this on her Pumpkin Spice Bread ,or, just eat it on a spoon as a fast, nutrient-dense dessert!
I talk about the value of top-quality Vietnamese cinnamon in this Zucchini Muffin recipe. Jessica suggests grinding fresh whole sticks in a coffee grinder as you need them, or using a micro-planer for small amounts. Here’s one cinnamon product on Amazon. Once you’ve had real cinnamon, you’ll never want the old stuff in your pantry!
This recipe and photo are used with Jessica’s permission. Visit her site for more!
- 1 cup grass-fed ghee (at room temperature)
- 1 cup virgin coconut oil (soft, but not melted)
- 2-4 TB. raw honey (choose your sweetness!)
- 1 tsp. to 1 Tb. fresh cinnamon
- 1/4 tsp. sea salt
- In a mixer bowl (either a stand mixer or hand-held), whip the ghee and coconut oil until fluffy.
- With the mixer running, drizzle in the honey until combined.
- With the mixer still running, add the cinnamon and salt.
- Whip until fully combined, light and fluffy.
- Use butter instead of ghee if you prefer.
- If using ghee (not butter), this will keep on the counter for several weeks. Otherwise refrigerate it. Remove an hour before use to soften.