Latex 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 grain-free pancakes and roasted sweet potatoes to a simple slice of paleo-friendly bread. Ghee is naturally free from milk solids, making it a clean, clarified fat that works beautifully for those navigating sensitivities to certain dairy proteins or latex-associated food triggers. Pure maple syrup brings gentle caramel sweetness, while ground cinnamon and a pinch of sea salt round it out into something that tastes far more indulgent than the short ingredient list suggests. The technique is refreshingly simple: soften, whisk, taste, and store. No cooking, no special equipment, just a bowl and a little elbow grease. It firms back up in the fridge into a scoopable, sliceable compound butter that keeps for up to two months — meaning you can make a batch once and enjoy it for weeks. Once you have a jar of this in the refrigerator, plain food will never feel plain again.
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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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