Tree Nut 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 — sweet potatoes, grain-free pancakes, roasted squash, or a simple slice of paleo-friendly 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. The process is almost meditative — soften, whisk, taste, adjust — and the result is a silky, beautifully spiced spread that looks and feels far more impressive than the effort involved. Because ghee is already free from dairy solids and this recipe skips nuts entirely, it's a genuinely worry-free option for anyone navigating tree nut sensitivities without wanting to sacrifice flavor. Store-bought flavored butters and spreads can be a minefield of hidden ingredients, so making your own gives you complete control over every element in the jar. Keep a batch in the fridge for up to two months and you'll always have something special ready to elevate even the most ordinary meal.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!