Warm, sweet, and deeply aromatic, this compound ghee is the kind of finishing touch that makes everything it touches taste more special. Softened ghee gets whisked together with pure maple syrup, ground cinnamon, and a pinch of sea salt until silky smooth — it comes together in just a few minutes with nothing more than a bowl and a whisk. 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 made from clarified butter with the milk solids removed, it fits naturally into a grain-free lifestyle without any of the workarounds or substitutions that can complicate other recipes. There's no rye, no grains, no fillers — just clean, whole-food ingredients that you can feel good about. Store it in a glass jar on the counter for easy access, or pop it in the fridge if you want it to last longer. Once you have a batch on hand, you'll find yourself reaching for it constantly.
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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.
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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