Walnut Free Paleo Maple Cinnamon Ghee
Warm, sweet, and deeply aromatic, this compound ghee is the kind of thing that turns a plain sweet potato or a stack of paleo pancakes into something genuinely special. Ghee is already a staple in grain-free and ancestral eating, and whipping it with pure maple syrup and ground cinnamon takes it to a whole new level of cozy. The process is refreshingly simple — soften, whisk, and chill — and the result is a silky, spreadable fat that holds its shape beautifully once refrigerated. Because every ingredient here is straightforward and whole-food, you never have to second-guess a label or worry about hidden additives sneaking in. A touch of vanilla powder rounds out the flavor without overpowering the warm spice, though it works just as well without it. Keep a jar in the fridge for up to two months and you'll find yourself reaching for it on roasted vegetables, grain-free toast, or even stirred into a hot mug of coffee.
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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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