Lupin Free Paleo Maple Cinnamon Ghee
Warm, sweet, and faintly spiced, this compound ghee turns even the simplest slice of toast or roasted sweet potato into something that feels genuinely special. It comes together with just a handful of clean, whole-food ingredients — ghee, pure maple syrup, ground cinnamon, sea salt, and an optional touch of vanilla powder — so there's nothing hidden or questionable in the mix. That matters a lot when you're navigating a diet that requires careful label-reading, because flavored spreads and compound butters from the store can sneak in all kinds of unexpected additives. Here, you control every single ingredient. The technique is straightforward: soften the ghee, whisk everything together until silky and streak-free, then chill until firm. It keeps in the fridge for up to two months, which means you can make a batch on the weekend and reach for it all week long. Spread it on grain-free pancakes, melt it over roasted carrots, or stir a spoonful into oatmeal — it elevates just about anything 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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