Paleo Bread with Liver Pate

Delight in the rich, nutrient-packed harmony of this Paleo Bread with Liver Pâté, a recipe crafted for those embracing wholesome, grain-free living. This recipe features a moist, golden-brown almond and coconut flour bread, baked to perfection for a subtle nutty flavor and fluffy texture. Paired with a creamy, savory chicken liver pâté infused with aromatic thyme, onion, and a touch of cognac, this dish offers a perfect balance of indulgence and health-focused eating. Whether you're looking for a protein-packed snack, an elegant appetizer, or a nutrient-dense meal component, this Paleo recipe delivers with its blend of robust flavors, primal ingredients, and health-conscious appeal. Serve with fresh herbs or alongside a crunchy salad for an effortless, gourmet experience!

Nutriscore Rating: 50/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 8

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

Directions

Step 1

Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper.

Step 2

In a large mixing bowl, combine the almond flour, coconut flour, baking soda, and sea salt.

Step 3

In a separate bowl, whisk together the eggs, melted coconut oil, and apple cider vinegar.

Step 4

Pour the wet ingredients into the dry ingredients and mix until thoroughly combined.

Step 5

Transfer the batter into the prepared loaf pan, smoothing out the top with a spatula.

Step 6

Bake the bread in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Step 7

While the bread is baking, prepare the liver pate. Rinse and trim the chicken livers, then pat them dry with paper towels.

Step 8

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.

Step 9

Add the minced garlic and cook for an additional minute, then add the chicken livers to the skillet.

Step 10

Cook the livers for about 5-7 minutes, turning occasionally, until browned on the outside and slightly pink inside.

Step 11

Pour in the cognac or brandy, and let it simmer for another 2 minutes to let the alcohol cook off.

Step 12

Sprinkle in the thyme leaves, salt, and black pepper, stirring to incorporate.

Step 13

Transfer the cooked liver mixture to a food processor or blender. Add the remaining 2 tablespoons of butter or ghee.

Step 14

Blend the mixture until smooth, adding a little extra butter, ghee, or coconut oil if needed to reach a creamy consistency.

Step 15

Fold in the chopped parsley, adjusting the seasoning to taste with additional salt and pepper if needed.

Step 16

Once the bread is baked, allow it to cool slightly before slicing. Serve topped with the pate or as an accompaniment.

Nutrition Facts

Serving size	(1198.9g)

Amount per serving	% Daily Value*
Calories	3717.9

Total Fat 310.2g	0%
Saturated Fat 124.0g	0%
Polyunsaturated Fat 17.4g
Cholesterol 2294.9mg	0%
Sodium 8730.1mg	0%
Total Carbohydrate 107.8g	0%
Dietary Fiber 49.3g	0%
Total Sugars 22.7g
Protein 138.8g	0%

Vitamin D 379.5IU	0%
Calcium 704.7mg	0%
Iron 38.7mg	0%
Potassium 1725.1mg	0%

*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.

Source of Calories

Fat: 73.9%

Protein: 14.7%

Carbs: 11.4%