Liver pate and grain-free almond “bread”

Although I have been doing most components of the GAPS diet for almost 4 months, I had not been eating organ meats until recently. When Dr. Celena Hadlock asked about my organ meat consumption in a phone conversation as one of her first questions and when I saw that Monica Corrado has begun teaching classes locally on liver, I knew I just needed to get on board in order to fully heal my gut and regain my strength and overall health.

So I ordered chicken livers from my farmer for delivery the following week, defrosted them, and just last night made my first batch of liver pate. It is quite good!

Thanks to Kimberly Hartke’s recipe at Hartke is Online! I forgot the fresh parsley even though I have it growing on the deck! But it’s great anyway.

I just sauteed onions in lard from my farmer, put them in the Vitamix and then cooked the liver on both sides for a few minutes with salt, pepper, sage, rosemary, thyme, basil, oregano and garlic. I mixed it all up (okay, I added a little olive oil) and, voila!

Chicken liver pate with almond flour "bread"

I’ve been eating the pate with the grain-free bread in the Gut and Psychology Syndrome Diet. The recipe is more or less three simple ingredients:

2 cups almond flour

1/4 cup coconut oil or another healthy fat

2-3 eggs (depending on size and whether or not whites are used)

Ideally, you would soak your own almonds overnight in sea salt and then dehydrate them for optimum digestability. This time I just used Bob’s Red Mill almond flour.

I don’t use much of the egg white since I’m sensitive to it, so my bread looks extra yellow. I also add at least 1/2 tsp sea salt.

Then, if I want to make a savory bread, I add pressed garlic, a little more salt, rosemary, basil and oregano.

If I want more of a “dessert” type “sweet” bread, I add cinnamon, nutmeg, clove and vanilla and almond flavorings (alcohol-free from Frontier). I’ve also done a variation with carrot and apple for a “carrot cake.”

The thicker I made the “bread,” the longer it needs to bake or the quicker it should be eaten (within a day or two). If I cook it very thin (usually just in a baking dish well greased with coconut oil), then it’s more like the cracker here. The coconut nut oil gets frothy as this bread bakes, but it settles back down upon cooling.

I’ve been doing 325 degrees in a convention oven for about 25 minutes. It’s important to just eyeball and stick a fork in to see if it’s ready before you expected it to be!

Read more great posts about Real Food at Kelly the Kitchen Kop’s Real Food Wednesdays!