Whole30 Bread with Liver Pate
Transform your Whole30 journey with this nutrient-packed and delicious "Whole30 Bread with Liver Pate." This grain-free bread is made from wholesome ingredients like almond flour, arrowroot powder, and eggs, creating a tender yet sturdy loaf that's perfect for a clean-eating lifestyle. Paired with a rich, velvety chicken liver pâté infused with caramelized onion, garlic, fresh thyme, and creamy coconut milk, this dish is a powerhouse of flavor and nutrition. Perfect for breakfast, brunch, or a satisfying appetizer, this recipe delivers a gluten-free, paleo-friendly meal that's both indulgent and entirely Whole30-compliant. If you're looking to elevate your healthy eating with a bold and wholesome treat, this is it!
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Recipe Information
Ingredients
- 2 cups Almond flour
- 0.25 cup Arrowroot powder
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 4 large Eggs
- 0.25 cup Olive oil
- 1 tablespoon Apple cider vinegar
- 1 pound Chicken livers
- 1 medium Onion
- 3 large Garlic cloves
- 3 tablespoons Ghee
- 1 teaspoon Thyme leaves
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup Coconut milk
Instructions
Preheat your oven to 350°F (175°C) and line a loaf pan with parchment paper.
In a large mixing bowl, combine almond flour, arrowroot powder, baking soda, and salt.
In a separate bowl, beat the eggs lightly and mix in olive oil and apple cider vinegar.
Pour the wet ingredients into the dry ingredients and stir until well combined.
Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
Bake for 30-35 minutes until the bread is golden and a toothpick inserted into the center comes out clean.
Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Meanwhile, prepare the liver pate by chopping the onion and garlic finely.
In a skillet over medium heat, melt 2 tablespoons of ghee and add onions and garlic, cooking until they are soft and translucent.
Add chicken livers to the skillet and cook, stirring frequently, for about 7-10 minutes, until the livers are cooked through but still pink in the center.
Add the thyme, salt, and pepper, and stir to combine. Remove from heat.
Transfer the liver mixture into a food processor, add the coconut milk and the remaining tablespoon of ghee, and blend until smooth.
Adjust seasoning to taste and blend again briefly.
Serve slices of Whole30 bread topped with a generous spread of liver pate.
Nutrition Facts
Calories |
474 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.6 g | 49% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 287 mg | 96% | |
| Sodium | 1155 mg | 50% | |
| Total Carbohydrate | 17.9 g | 7% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 3.1 g | ||
| Protein | 16.9 g | 34% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 102 mg | 8% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 384 mg | 8% | |
*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.
