Sesame 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 roasted sweet potatoes to grain-free pancakes to a simple slice of paleo-friendly bread. Ghee is already a pantry hero for those eating ancestral-style, and whipping it with maple syrup and cinnamon takes it somewhere genuinely special. The process is beautifully simple: soften, whisk, and chill. No cooking required, no complicated steps, and every single ingredient is clean and straightforward. Because it comes together in one bowl with a handful of pantry staples, there's zero guesswork about hidden additives or cross-contact concerns that can sneak into store-bought flavored spreads. The optional vanilla powder adds a subtle bakery-style depth that makes the whole jar smell like a cozy autumn morning. Store it in a glass jar on the counter or in the fridge, and you'll have a ready-to-go finishing touch that quietly elevates everything 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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