Paleo AIP Hidden Liver Breakfast Cake!
Liver haters, rejoice! You can have now eat this guilt-free cake for breakfast and never worry about your liver intake again!
This cake is SUCH a super healthy, nutrient-dense way to start your day! It is an absolute AIP breakfast game-changer!
Watch the video tutorial on YouTube HERE!
Nutrition facts at end of video calculated with Cronometer
1 lb Grass-fed beef liver + 2T water for cooking
4 cups, packed (23 oz) plantain couscous (This is just cooked and finely riced plantain, complete instructions HERE.)
1/2 c packed raisins or chopped dates
4 oz peeled, raw green plantain (The raw plantain acts like an egg in this recipe and is not optional)
4 oz water
1 small-med onion, minced
1 T refined coconut oil or avocado oil
1 mini box (8.5 oz) Aroy-D coconut milk OR 1 1/2 c your choice coconut milk. (If you don't tolerate coconut products you can substitute 1 1/4 c water plus 2-4 T oil.)
2 tsp organic cinnamon
1 tsp marjoram
1 tsp salt
1/4 tsp ganthoda powder (Opt.) You can sub black pepper if you have reintroduced it.
Preheat your oven to 350 degrees and grease both a pie pan and a small loaf pan. This recipe makes a lot of batter!
Add the liver and a few tablespoons of water to a small saute pan over low-med heat. Cook, covered, flipping once, until liver is gently cooked but still tender and pink in the middle.
Set the liver aside and add the onion to the same pan.
Saute the onion in 1T oil until soft and caramelized and set aside.
Blend the following ingredients well in a large high speed blender: The cooked liver, 4 oz RAW plantain, 4 oz water, coconut milk, molasses, ginger, cinnamon, marjoram, salt and ganthoda or pepper. (Do NOT blend the plantain couscous, onion or raisin!)
Mix the plantain couscous, sauteed onions and raisins into the pureed batter and pour into your greased loaf pan and pie plate.
Bake uncovered at 350 degrees F. The pie will take 40-45 minutes and the loaf will take about 60 minutes.
Sprinkle the top generously with cinnamon before serving.
Words of wisdom: Freeze it in portions or you WILL end up eating it for breakfast, lunch and dinner and have to make a batch all over again!!
Some of my other liver recipes you might enjoy!:
Southern Fried Liver Scallopini
As seen on Phoenix Helix's Recipe Roundtable #268
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