Red Meat Allergy 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 paleo bread. It comes together with just a handful of clean ingredients: rich ghee, pure maple syrup, ground cinnamon, sea salt, and an optional touch of vanilla powder for extra depth. Because ghee is clarified butter with the milk solids removed, it's a beautifully safe fat for those navigating red meat sensitivities who still want something indulgent and satisfying. There's no cooking involved — just softening, whisking, and chilling — making this one of the easiest flavor upgrades you can keep stocked in your fridge. The result is a silky, golden spread that firms back up into a scoopable, fragrant compound you can use for weeks. It's the kind of pantry staple that quietly elevates 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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