Vegetarian Paleo Maple Cinnamon Ghee
Ghee is already a dream ingredient for anyone avoiding plant-based oils or dairy proteins, and this sweetened compound version takes it somewhere truly special. A quick whisk of maple syrup, cinnamon, and a pinch of sea salt transforms the rich, nutty base into something that tastes like it belongs on a stack of weekend pancakes or a warm slice of banana bread. The optional vanilla powder adds a subtle floral depth that makes the whole thing feel a little more intentional without any extra effort. Because every ingredient here is straightforward and easy to verify, you never have to second-guess what's going into the jar. The technique is almost meditative — just softening, whisking, and tasting until it's exactly right. Store it in a glass jar on the counter for easy spreading all week long, or tuck it in the fridge for a longer shelf life.
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!