Paleo Bread with Liver Pate
Indulge in a nutritious and flavorful combination with this Paleo Bread with Liver Pate recipe. Perfectly crafted for those following a grain-free, nutrient-dense lifestyle, the earthy blend of almond and coconut flours creates a moist, hearty bread free of gluten and processed ingredients. Paired with a velvety chicken liver pate that’s infused with aromatic onions, garlic, thyme, and a splash of cognac, this meal is as elegant as it is wholesome. Easy to prepare and rich in healthy fats and protein, this elevated dish makes a delightful appetizer, snack, or unique addition to your brunch table. Whether you're embracing paleo principles or simply seeking refined flavors, this recipe promises to satisfy.
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Recipe Information
Ingredients
- 2 cups almond flour
- 0.5 cup coconut flour
- 1 teaspoon baking soda
- 0.5 teaspoon sea salt
- 4 large eggs
- 0.25 cup coconut oil, melted
- 1 tablespoon apple cider vinegar
- 1 pound chicken livers
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 4 tablespoons butter or ghee
- 2 tablespoons cognac or brandy
- 1 teaspoon thyme leaves
- 0.5 teaspoon black pepper
- 0.5 teaspoon salt
- 2 tablespoons parsley, chopped
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper.
In a large mixing bowl, combine the almond flour, coconut flour, baking soda, and sea salt.
In a separate bowl, whisk together the eggs, melted coconut oil, and apple cider vinegar.
Pour the wet ingredients into the dry ingredients and mix until thoroughly combined.
Transfer the batter into the prepared loaf pan, smoothing out the top with a spatula.
Bake the bread in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
While the bread is baking, prepare the liver pate. Rinse and trim the chicken livers, then pat them dry with paper towels.
In a large skillet, melt 2 tablespoons of butter or ghee over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
Add the minced garlic and cook for an additional minute, then add the chicken livers to the skillet.
Cook the livers for about 5-7 minutes, turning occasionally, until browned on the outside and slightly pink inside.
Pour in the cognac or brandy, and let it simmer for another 2 minutes to let the alcohol cook off.
Sprinkle in the thyme leaves, salt, and black pepper, stirring to incorporate.
Transfer the cooked liver mixture to a food processor or blender. Add the remaining 2 tablespoons of butter or ghee.
Blend the mixture until smooth, adding a little extra butter, ghee, or coconut oil if needed to reach a creamy consistency.
Fold in the chopped parsley, adjusting the seasoning to taste with additional salt and pepper if needed.
Once the bread is baked, allow it to cool slightly before slicing. Serve topped with the pate or as an accompaniment.
Nutrition Facts
Calories |
488 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.5 g | 52% | |
| Saturated Fat | 15.6 g | 78% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 287 mg | 96% | |
| Sodium | 1035 mg | 45% | |
| Total Carbohydrate | 14.8 g | 5% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 3.2 g | ||
| Protein | 18.4 g | 37% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 100 mg | 8% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 421 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
