Nitrate & Nitrite 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 — roasted sweet potatoes, grain-free pancakes, a slice of paleo bread fresh from the oven. It comes together with just a handful of clean, whole-food ingredients: rich ghee, pure maple syrup, ground cinnamon, sea salt, and an optional touch of vanilla powder for extra depth. Because ghee is already free from dairy proteins and made through a simple clarification process, it's a naturally clean fat that sidesteps the preservatives and additives lurking in many conventional flavored spreads. A quick whisk is all it takes to bring everything together into a silky, uniform mixture that firms up beautifully in the fridge. Store it in a glass jar and it keeps for up to two months refrigerated — or leave it on the counter for up to two weeks if your kitchen stays cool. It's the kind of effortless, made-from-scratch condiment that quietly upgrades every meal 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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