• 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).