Nightshade 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. Ghee is already a staple in grain-free and ancestral eating, but whipping it with maple syrup, cinnamon, and a whisper of vanilla transforms it into something genuinely special. Because nightshade-free cooking often means rethinking condiments and flavor boosters, having a versatile, crowd-pleasing spread like this in the fridge is a real win. Every ingredient here is clean and straightforward — no hidden spice blends, no tomato-based additives, nothing that sneaks in a problem ingredient. The technique is simple: soften, whisk, and chill, and you end up with a silky, uniform compound that holds its shape beautifully. Slather it on roasted sweet potatoes, grain-free pancakes, or a warm slice of paleo bread and it melts into something almost indulgent. It keeps for up to two months in the refrigerator, so one quick batch goes a very long way.
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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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