Dairy Free
Gluten & Grain Free
Egg Free
Low Disaccharide
So quick to make, smooth and not too gamy!
Makes: 2 cups
Prep time: 5 mins
Cooking time: 15 mins
Ingredients
- 1 clove garlic
• 3 green onions
• 40g coconut oil
• 500g chicken livers
• 1 tbsp tomato paste
- 1/4 teaspoon salt
• 5 shakes black pepper
• 1 tbsp chopped parsley
• 1 bayleaf finely crushed
• 2 tbsp coconut amines
Method
- Chop garlic and onion in blender until chunky.
• In pan heat the coconut oil, add garlic and saute 5 mins while stirring.
• Place all ingredients into blender, including onion mix, and blend to a paste.
• Return mixture to pan, and cook on medium heat for 6-7 mins stirring constantly.
• Pour into jars and allow to cool a little before refrigerating.
• Serve cold with vegetable strips or my seed crackers.
Notes
The amount of chilli in this recipe is quite hot for some, so halve it if you prefer it a little milder.
For a nut free version, omit almonds and sprinkle with toasted sesame seeds.
