Soy 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 waffles to roasted sweet potatoes or a thick slice of grain-free bread. Ghee is naturally free of the milk solids and soy-derived additives that sneak into so many flavored spreads and butter alternatives, making it a clean, trustworthy base for anyone navigating soy sensitivities. Pure maple syrup brings a gentle caramel sweetness, while ground cinnamon and a pinch of sea salt round out the flavor into something that feels almost indulgent. The optional vanilla powder takes it one step further without introducing any hidden fillers or soy-based carriers. The whole thing comes together with just a bowl and a whisk — no cooking required, just a few minutes of stirring and a short chill in the fridge. Store it in a glass jar on the counter or in the refrigerator, and you'll have a ready-to-go finishing touch that makes even the simplest meal feel a little more special.
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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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