Paleo Maple Cinnamon Ghee
Warm, sweet, and deeply aromatic, this whipped compound ghee is the kind of condiment that makes everything it touches taste more special. Softened ghee gets whisked together with pure maple syrup, ground cinnamon, fine sea salt, and an optional touch of vanilla powder until the mixture is completely smooth and glossy — no cooking required. The result is a rich, spreadable fat that melts beautifully over roasted sweet potatoes, grain-free pancakes, or a warm slice of paleo banana bread. Because ghee is clarified butter with the milk solids removed, it fits comfortably within ancestral eating guidelines without any of the dairy concerns that come with regular butter. The whole process takes just a few minutes of active effort, and a single batch yields 16 servings that keep in the fridge for up to two months. Keeping a jar on hand means you're always one spoonful away from turning a simple dish into something that feels genuinely indulgent.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!