BHA & BHT Free Paleo Maple Cinnamon Ghee
Warm, sweet, and deeply aromatic, this compound ghee is the kind of finishing touch that makes a simple sweet potato or stack of paleo pancakes feel genuinely special. Ghee is already a pantry staple for those avoiding synthetic preservatives, but many flavored spreads and butters on store shelves sneak in additives that make label-reading a chore. This one keeps things completely clean — just pure ghee, real maple syrup, ground cinnamon, sea salt, and an optional touch of vanilla powder. The technique is refreshingly simple: soften, whisk, and chill. No cooking, no thermometers, no fuss. The result is a silky, spreadable compound that firms up beautifully in the fridge and holds its shape at room temperature for weeks. Slather it on roasted vegetables, stir it into oatmeal, or melt a spoonful over grilled fruit — it elevates almost anything it touches without a single questionable ingredient in sight.
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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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