Macadamia Free Paleo Maple Cinnamon Ghee
Warm, sweet, and deeply aromatic, this compound ghee is the kind of thing that makes a plain sweet potato or a stack of paleo pancakes feel genuinely special. Ghee gets whipped together with pure maple syrup, ground cinnamon, sea salt, and an optional touch of vanilla powder until it's completely smooth and glossy — no streaks, no fuss. The result is a spreadable, melt-on-contact finishing fat that works beautifully on roasted vegetables, grain-free baked goods, or even stirred into a hot morning drink. Because every ingredient here is straightforward and whole-food based, you never have to second-guess a label or worry about hidden nut oils sneaking in. It comes together in just a few minutes of whisking, then firms back up in the fridge into a scoopable, ready-to-use jar you can keep on hand for weeks. Having something this flavorful and versatile in the fridge makes clean eating feel a lot less like a compromise.
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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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