Capsaicin Free Paleo Maple Cinnamon Ghee
Warm, sweet, and deeply aromatic, this compound ghee is the kind of finishing touch that makes everything it touches taste more special. Clarified butter gets whipped together with pure maple syrup, ground cinnamon, and a whisper of sea salt until the mixture is silky smooth and completely uniform — no streaks, no separation, just pure richness. It's a naturally paleo-friendly spread that skips the inflammatory ingredients and processed additives you'd find in most flavored butters at the store. The optional vanilla powder adds a subtle bakery-style depth that takes it from simple to genuinely impressive. Slather it on roasted sweet potatoes, stir it into oatmeal, or let it melt over a stack of grain-free pancakes for an instant upgrade. A batch keeps in the fridge for up to two months, so you can make it once and enjoy it for weeks without any fuss.
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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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