Chicken Liver Pate & Seed Crackers
By now you’ve probably heard us rave about the health benefits of eating liver (one of our true superfoods!). But how do we go about incorporating it into our diet… especially given its strong flavour? ?
If you’ve been shying away from liver due to the taste, then this pâté recipe is just for you!
Not only is pâté such a delicacy, but chicken livers also tend to be milder in flavour and make a great option for those of you who are foraying into organ meats. In this recipe, we have used ghee which is a great alternative to butter for those who are lactose intolerant… but if you’re after a 100% paleo option we would suggest swapping the ghee for duck fat!
To pair with this chicken liver pâté, we’ve also included a recipe for our zucchini + seed crackers. These crackers make the perfect accompaniment and are (of course) completely gluten and dairy free!
Related: 5 Superfoods You Should Be Eating
Chicken Liver Pâté
- 300g organic chicken livers
- 1 small brown onion
- 3 cloves garlic
- 1 bunch fresh thyme leaves
- 2 tsp dried thyme
- 3 tbsp apple cider vinegar
- 3 bay leaves
- 150g ghee (or butter), for the pâté mixture
- 150g ghee for the pâté topping
- 2 tsp ghee (for cooking)
- Salt + pepper
- Prepare your ingredients by roughly dicing your onion and garlic.
- In a pan, melt 1 tsp of ghee and cook the onion and garlic on a medium heat with the dried thyme, salt and pepper. Once the onions are translucent, remove from the heat and add straight to your food processor.
- In a pan, melt 1 tsp of ghee and add the chicken livers, fresh thyme and bay leaves. Make sure the livers have enough space, and allow them to cook for 2 minutes on each side. It’s important that you don’t overcook the livers as this can give your pâté a grainy texture!
- Add in the apple cider vinegar and simmer for 1 minute.
- Remove the livers from the heat and add straight to the food processor with the onions and garlic (remember to remove the bay leaves!).
- Blend in the food processor and slowly add 150g of ghee (or butter) until you achieve a smooth consistency. Add salt and pepper to taste.
- Transfer your pâté into a greased container or jar.
- To make the topping, start by sprinkling the pâté with fresh thyme leaves. Then, melt 150g of ghee and gently spoon over the pâté.
- Allow the pâté to cool in the fridge for a few hours and serve!
Click to download a printable copy of our chicken liver pâté recipe.
Zucchini Seed Crackers
If you’ve just started following a gluten-free or paleo lifestyle, you may have thought crackers were out for good. Indeed, many store-bought crackers are made on wheat flour and contain a laundry list of additives that we try to avoid (seriously, the ingredients list will shock you!).
So, what do we do when we want to enjoy dips or antipasto?
Carrot sticks and other raw vegetables are a great option… but let’s just say they don’t always make the best vehicle (especially for things like pâté !). The next option is to make your own paleo crackers at home!
These paleo zucchini + seed crackers are completely gluten and dairy free (of course!) and do everything a good cracker should. Not only are they tasty… but they’re super crunchy too! The key to this recipe is flaxseed – when soaked for a few hours, the flax will become gelatinous and help bind the other ingredients. We’ve also added zucchini for a boost of greens!
As a little word of warning – this recipe can take quite a bit of time (mainly in the oven) but the result is well worth it!
Makes 2 trays
- 1/2 cup flaxseed
- 1 1/2 cups ground flaxseed
- 1 cup sunflower seeds
- 1 medium zucchini
- 2 tsp onion powder
- 1 tbsp dried thyme
- 2 tsp salt
- 4 tbsp lemon juice
- Soak the 1/2 cup flaxseeds in water overnight or until they become gelatinous. In a separate bowl, also soak 1/2 cup of sunflower seeds.
- Grate your zucchini and place it in a colander with a sprinkle of salt to drain some of the water. Using your hands or a spatula, squeeze out as much water as possible.
- In a food processor, grind the other 1/2 cup sunflower seeds into a meal. Then, add the ground flaxseed, onion powder, thyme, salt, lemon juice and zucchini and blend.
- Transfer the mixture to a bowl. Drain off your flaxseeds and sunflower seeds that have been soaking overnight and add to the bowl with the other ingredients. Mix well.
- Line 2 baking trays, and spread the mixture evenly over each tray. If you’re having difficulty spreading the mixture or with sticking, you can try wetting your spatula.
- Score your crackers using the end of your spatula or a knife. Then, place them in the oven on the lowest heat setting for 7 hours or until crispy, checking regularly.
- Enjoy with your favourite dips!
Click to download our zucchini seed crackers recipe card.