Gluten Free Liver Pate

Gluten Free Liver Pate

Most people squirm at the thought of livers. Not me! I love them - especially in this pate recipe.
Pate is such a nutrient-rich brain food to incorporate into your every day food routine. You can add an extra flavour boost with our Love My Earth Organic Butter Chicken Curry Mix or keep it simple with fresh herbs. The choice is yours. 


  • 1kg of organic chicken livers
  • 2 tablespoons of coconut oil, olive oil or ghee
  • 4 large spring onions - chopped
  • Half chopped onion
  • 4 cloves garlic - chopped
  • Small handful of fresh sage
  • 2 big sprigs of fresh rosemary
  • 1/4 cup coconut cream
  • Salt and peper 
  • Extra ghee or coconut oil for sealing 


  1. Rinse livers and strain. Cut into 1/4 size pieces. 
  2. Juice the oranges and set aside. 
  3. Take 1 sprig of rosemary and finely chop and set aside.
  4. Fry in a large pan your oil of choice, spring onions, onion, garlic and remaining herbs until soft and tender. 
  5. Add curry powder here if using.
  6. Add to your food processor.
  7. In the same pan add the livers in an even layer so you can brown each side.
  8. Add salt and pepper to your liking.
  9. Once browned both sides, add to onion and herb mixture in food processor.
  10. Add coconut milk and blend until smooth. 
  11. Prepare your containers or jars ready for adding mixture. 
  12. Fill your containers or jars with liver pate mixture, then seal the top with melted ghee or coconut oil, covering the top of the pate completely 
  13. Put into the fridge to set overnight or at least a few hours. 
  14. You can freeze at this point or keep in the fridge and consume within 4  days. 


If you have a small pan, you can cook livers in batches.

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