Seed Oil Free 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 fluffy pancakes and roasted sweet potatoes to a thick slice of paleo bread straight out of the oven. Ghee is already a go-to fat for anyone avoiding industrial seed oils, and this recipe leans into that beautifully by keeping every single ingredient clean and intentional. Pure maple syrup brings a gentle caramel sweetness, ground cinnamon adds warmth, and a pinch of sea salt ties it all together in a way that feels almost indulgent. The technique is refreshingly simple: soften, whisk, and chill. No cooking, no special equipment, just a bowl and a little elbow grease. Because it stores well at room temperature for up to two weeks or in the fridge for up to two months, you can make a batch ahead and have something genuinely special ready to reach for any time. It's one of those small kitchen upgrades that quietly makes everything taste better.
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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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