Legume Free Paleo Maple Cinnamon Ghee
Warm, sweet, and deeply aromatic, this compound ghee is the kind of thing that makes a plain piece of toast feel like a special occasion. Ghee is naturally free from the legumes and plant-based additives that sneak into many flavored spreads and butter alternatives, so this recipe is a clean, straightforward win. A quick whisk brings together maple syrup, cinnamon, sea salt, and optional vanilla powder into something that smells like a bakery and tastes even better. The technique is simple — soften, whisk, chill — and the result is a silky, spreadable fat that holds its shape beautifully once it firms back up. It's incredible melted over roasted sweet potatoes, stirred into oatmeal, or slathered onto a warm grain-free muffin straight from the oven. Keep a jar on the counter for up to two weeks and you'll find yourself reaching for it constantly.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!