Honey Whipped Ghee

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Back when I used to eat butter and I made a lot of zucchini and/or banana bread, I made a delectable discovery... honey whipped butter. Many of you have probably had whipped butter at a restaurant, but usually it is served plain or with garlic and is smeared on fresh & fluffy white bread. It's delicious. Likewise, adding honey to whipped butter is an incredible spread to your sweet breads.

When we switched to the GAPS diet, I started making ghee. Wow. Ghee is good! So imagine my delight when I realized that I could make honey whipped ghee that was even better than the butter version!

You can use honey whipped ghee on your favourite sweet breads, whether they are whole-wheat or grain-free. I even used it on my daughter's grain-free vanilla cupcakes for her birthday this week!

Plus, if you usually add honey and butter /ghee to your coffee (yes, it's a thing) you can just add a spoonful of them already combined. You're welcome.

Oh... and you may even just eat it with a spoon. It happens. I won't judge you.

Honey Whipped Ghee

Ingredients

Directions

  • Simply whip the honey and ghee together by hand or with an electric whisk. It takes about 30 seconds and will start to get light and fluffy looking.

Honey Whipped Ghee

If you have any leftover after [shoveling it in your mouth] lightly smearing it on a piece of bread, you can store it in an airtight container on the counter. If it's hot in your house, keep it in the fridge so it doesn't melt; when you use it again, let it come to room temperature and whip it up again briefly.


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