Low FODMAP Paleo Maple Cinnamon Ghee
Warm, sweet, and faintly spiced, this compound ghee is the kind of finishing touch that makes a simple piece of toast or a stack of pancakes feel genuinely special. Ghee is naturally free of the milk solids that can cause digestive trouble, making it a smart swap for those navigating a low FODMAP lifestyle without wanting to sacrifice richness or flavor. Pure maple syrup and ground cinnamon bring just enough sweetness and warmth, and the optional vanilla powder adds a subtle depth that rounds everything out beautifully. The technique is straightforward — soften, whisk, and chill — and the result is a silky, spreadable compound butter that looks and tastes far more impressive than the effort involved. It keeps in the fridge for up to two months, so you can make a batch on the weekend and reach for it all week long. Melt a spoonful over roasted sweet potatoes, swirl it into oatmeal, or simply spread it on a warm slice of gluten-free bread — it elevates just about everything it touches.
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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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