Prep time: 10 mins Cook time: 10 mins Rest time: 5 mins Total time: 25 mins
Makes: about 1 cup
This animal-based friendly liver porridge is made with chicken liver, egg yolks, ghee, unsweetened applesauce, and sea salt, and is topped with maple syrup.
What you need to make Liver Porridge
Ingredients:
- Raw chicken liver (or beef liver, although I recommend chicken liver for this recipe)
- Unsweetened applesauce
- Egg yolks
- Grass-fed ghee (or butter)
- Sea salt (ASHLEYR for 15% off)
For topping (optional):
Equipment:
(for the full recipe, scroll to the bottom)
Substitutions
Butter will work in place of ghee.
Raw honey (ASHLEYR for 10% off) or date syrup will work in place of maple syrup.
Beef liver will work in place of chicken liver, however, I recommend chicken liver for this recipe since it has a milder taste compared to beef liver.
How to make Liver Porridge
*Note: Beef liver will work in this recipe, however, I recommend using chicken liver because it has a milder taste. If you are trying to “hide” the liver or are sensitive to the taste of liver, I recommend starting with 0.5 oz chicken liver. If you don’t mind the taste of liver coming through, use 1 oz or more. You can use as much liver as you want, just note that the more you use, the more the liver taste will come through. And if you use beef liver instead of chicken liver, the flavor will be more potent. Personally, I prefer about 1 oz of chicken liver in this recipe. I’ve tried almost 2 oz of beef liver and it was way too much for me…my 1-year-old loved it, however. 🙂
If a visual will help, watch the Instagram Reel for this recipe.
Make the batter.
Add all ingredients except for the maple syrup to your blender and blend until smooth.
Make the porridge.
Add the batter to your cooking pan and bring to low-medium heat.
Act as if you were doing a soft scramble. Keep at low-medium heat and stir regularly. The mixture should stay soft and gooey but continue to firm up as it cooks. If a visual would help, check out the Instagram Reel.
Sweeten and serve.
Once the porridge is done, transfer it to a bowl and add maple syrup (to taste) if using.
If there are leftovers, you can store them in the fridge in an airtight container for 1-2 days, although I recommend consuming this dish fresh (or warmed first if serving out of the fridge).
Tips to make the best Liver Porridge
- Beef liver will work in this recipe, however, I recommend using chicken liver because it has a milder taste. If you are trying to “hide” the liver or are sensitive to the taste of liver, I recommend starting with 0.5 oz chicken liver. If you don’t mind the taste of liver coming through, use 1 oz or more. You can use as much liver as you want, just note that the more you use, the more the liver taste will come through. And if you use beef liver instead of chicken liver, the flavor will be more potent. Personally, I prefer about 1 oz of chicken liver in this recipe. I’ve tried almost 2 oz of beef liver and it was way too much for me…my 1-year-old loved it, however. 🙂
A few of my other favorite sweet eats:
Jumbo Chocolate Cups with Salted Chunky Date Filling
Flourless Lemon Blueberry Muffins
Liver Porridge
Liver Porridge
Ingredients
- .5-1 oz raw chicken liver*
- 6 egg yolks
- 3 tbsp melted ghee (or butter)
- few dashes sea salt (ASHLEYR for 15% off)
- 1/3 cup unsweetened applesauce
- maple syrup (to taste)
Instructions
- If you’re interested solely in the recipe, skip this bullet point and keep on reading. For those interested in sourcing nutrient-dense food, low-toxic household products, and discounts on brands that may support your AB journey, you may find value in my product guides. Head over to this page if you’d like to check them out. All are free (and always will be).
- *Note: Beef liver will work in this recipe, however, I recommend using chicken liver because it has a milder taste. If you are trying to "hide" the liver or are sensitive to the taste of liver, I recommend starting with 0.5 oz chicken liver. If you don't mind the taste of liver coming through, use 1 oz or more. You can use as much liver as you want, just note that the more you use, the more the liver taste will come through. And if you use beef liver instead of chicken liver, the flavor will be more potent. Personally, I prefer about 1 oz of chicken liver in this recipe. I've tried almost 2 oz of beef liver and it was way too much for me...my 1-year-old loved it, however. 🙂
If a visual will help, watch the Instagram Reel for this recipe.
Make the batter.
- Add all ingredients except for the maple syrup to your blender and blend until smooth.
Make the porridge.
- Add the batter to your cooking pan and bring to low-medium heat.
- Act as if you were doing a soft scramble. Keep at low-medium heat and stir regularly. The mixture should stay soft and gooey but continue to firm up as it cooks. If a visual would help, check out the Instagram Reel.
Sweeten and serve.
- Once the porridge is done, transfer it to a bowl and add maple syrup (to taste) if using.
- If there are leftovers, you can store them in the fridge in an airtight container for 1-2 days, although I recommend consuming this dish fresh (or warmed first if serving out of the fridge).
Looking for some more easy sweet eats? Try one of these recipes:
Jumbo Chocolate Cups with Salted Chunky Date Filling
Flourless Lemon Blueberry Muffins
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Ashley Rothstein develops tasty, whole food, animal-based recipes that include a moderate amount of “minimally toxic” plant foods. To fix her own health issues, she bounced around between the carnivore, keto, and paleo diets for a few years. After experiencing and studying each diet philosophy, she learned she feels her best by merging the three and following an animal-based diet. As a glut at heart, she likes to channel her creativity and create meals that are healthy but also satisfy her inner gluttonous spirits.
