Oral Allergy Syndrome Friendly 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 — from roasted sweet potatoes to grain-free pancakes to a simple slice of toasted paleo bread. It comes together with just a handful of pantry staples: rich ghee, pure maple syrup, ground cinnamon, sea salt, and an optional touch of vanilla powder for extra depth. For anyone managing oral allergy syndrome, this recipe is a genuine win because every ingredient is processed or dried, sidestepping the raw plant proteins in fresh fruits, vegetables, and tree pollens that so often trigger symptoms. There's no fresh produce, no raw nuts, and no hidden botanical allergens lurking in the ingredient list. The technique is as simple as it gets — soften, whisk, and chill — yet the result tastes like something you'd find at a fancy farmers market. Stored in a glass jar, it keeps beautifully at room temperature for up to two weeks, making it an easy staple to have on hand whenever you need a little something special.
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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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