Liver Porridge

Prep time: 10 mins      Cook time: 10 mins      Rest time: 5 mins     Total time: 25 mins

Makes: about 1 cup

liver porridge

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.

liver porridge

animal-based plantain flour pancakes

What you need to make Liver Porridge

Ingredients:

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.

liver porridge

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.

liver porridge

Make the batter.

Add all ingredients except for the maple syrup to your blender and blend until smooth.

liver porridge

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.

liver porridge

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).

liver porridge

animal-based banana pudding

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. 🙂

liver porridge

A few of my other favorite sweet eats:

Strawberry Truffles

Crunch Bars [with Beef]

Jumbo Chocolate Cups with Salted Chunky Date Filling

Flourless Lemon Blueberry Muffins

Spongey Cake Bars

Maple Bacon Doughnuts

Liver Porridge

liver porridge

 

Liver Porridge

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.
Tried this recipe?Mention @ashrothstein or tag #asheats!
Prep Time10 mins
Cook Time10 mins
Resting Time5 mins
Total Time25 mins

Ingredients

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:

    Strawberry Truffles

    Crunch Bars [with Beef]

    Jumbo Chocolate Cups with Salted Chunky Date Filling

    Flourless Lemon Blueberry Muffins

    Spongey Cake Bars

    Maple Bacon Doughnuts

    Note: This post contains Amazon affiliate links. This means that if you click on a link and make a purchase, I will receive a small commission at no cost to you. Thank you for supporting me!

     

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    Ashley Rothstein
    Ashley Rothstein

    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.

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