Brazil Nut Free Paleo Maple Cinnamon Ghee
Warm, sweet, and deeply aromatic, this compound ghee is the kind of kitchen staple that quietly upgrades everything it touches — from a stack of grain-free pancakes to a roasted sweet potato fresh out of the oven. It comes together with just a handful of clean ingredients: rich ghee, pure maple syrup, ground cinnamon, sea salt, and an optional whisper of vanilla powder. The process is almost meditative — soften, whisk, taste, done. No cooking, no special equipment, just a bowl and a little elbow grease. Because ghee is already a paleo-friendly fat and every ingredient here is straightforwardly whole-food, there's no label-scanning or substitution stress involved. Store it in a glass jar on the counter for easy access, or tuck it in the fridge for longer keeping — either way, you'll find yourself reaching for it constantly. It's the kind of flavored fat that makes simple food feel genuinely special.
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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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