Cashew Free Paleo Maple Cinnamon Ghee
Warm, sweet, and deeply aromatic, this compound ghee is the kind of thing you'll want to spread on absolutely everything — from roasted sweet potatoes to grain-free pancakes to a simple slice of paleo-friendly bread. It comes together with just a handful of clean ingredients: rich ghee, pure maple syrup, ground cinnamon, and a pinch of sea salt, with optional vanilla powder for an extra layer of warmth. The process is almost meditative — soften, whisk, taste, adjust — and the result is a silky, beautifully spiced spread that looks and feels far more impressive than the effort involved. Because ghee is already a staple in paleo kitchens and every ingredient here is naturally free from tree nuts and common allergens, there's no label-scanning stress or substitution gymnastics required. Store it in a glass jar on the counter for easy access, or tuck it in the fridge where it will keep for up to two months — though it rarely lasts that long once people discover it.
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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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