Pistachio Free Paleo Maple Cinnamon Ghee
Warm, sweet, and deeply aromatic, this compound ghee is the kind of kitchen staple that quietly upgrades everything it touches — from a stack of paleo pancakes to roasted sweet potatoes fresh out of the oven. Ghee is already a beloved fat in grain-free and ancestral eating, and whipping it with pure maple syrup, cinnamon, and a whisper of vanilla takes it somewhere genuinely special. The process is beautifully simple: soften, whisk, taste, and chill. No cooking required, no complicated steps, just a few clean ingredients coming together in minutes. Because everything going into the bowl is straightforward and whole-food based, you never have to second-guess labels or worry about hidden nut ingredients sneaking in. Store it in a glass jar on the counter for easy spreading, or keep it in the fridge for a firmer, sliceable pat you can drop onto hot food and watch melt into glossy, spiced pools. Once you have a jar of this in your kitchen, plain butter or oil will start to feel like a missed opportunity.
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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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