Almond Free Paleo Maple Cinnamon Ghee
Warm, sweet, and faintly caramel-like, this compound ghee is the kind of thing you'll want to spread on absolutely everything — sweet potatoes, grain-free pancakes, roasted squash, or a simple slice of paleo-friendly bread. It comes together with just a handful of clean ingredients: rich ghee, pure maple syrup, ground cinnamon, sea salt, and an optional touch of vanilla powder for extra depth. No nuts, no nut oils, no hidden additives — just wholesome, straightforward pantry staples whisked into something that tastes genuinely indulgent. The technique is refreshingly simple: soften the ghee, whisk everything together until silky smooth, and let it firm back up in the fridge. That brief chill time is what transforms it from a loose mixture into a beautifully scoopable, spreadable compound butter you can keep on hand for weeks. It's the kind of small-batch condiment that quietly upgrades your whole morning routine.
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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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