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


  • 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


  • 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.


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.


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