This recipe is entirely taken from The Clothes Makes The Girl website, but I thought that it would be nice to share it with you, especially because livers are really nutritious, but at the same time not the food that is eaten every day. Anyhow, today I bought some chicken liver, because I saw them in meat section and I already made this recipe once. Keven really likes it and he is all about texture and really hesitant in trying new stuff, so I was pleasantly surprised that he loved them and actually ate almost all of the ones that I just made, before I could take a picture 🙂
1 to 1 1/2 pounds chicken livers
1/2 cup coconutflour (there still will be left quite a lot, but it need to be a lot for proper dusting. I just reserve it and used it later with some savoury recipes that require coconut flour, such as Zucchini pancakes – nothing to be wasted)
1 teaspoon paprika
1 teaspoon garlic powder
3/4 teaspoon cumin
3/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon cloves (I did not have it, so used all spices mixed with Chinese 5 spices)
2-4 tablespoons coconut oil
garnish: fresh lemon and chopped parsley
Cut chicken livers into 2-inch pieces and pat dry with paper towels. Mix flour and all the spices in a big bowl. Add the livers and mix with flour making sure that the livers are all covered. Meanwhile heat 2 tbsp of coconut oil over medium high heat, let it heat for couple minutes and add livers. I needed two batches to cook them all as they need to have space and not touch each other. Be prepared for lots of some, as high heated oil and flour tends to have such a powerful smokey combination and don’t be too close to the pan. Fry for 2-3 mins. until bottom is browned and crispy. Flip livers with tongs and brown other side. Put the done ones on paper towel to drain while you make the rest. Serve alone or with squeezed lemon juice.
Karyne, the mother of girls that I work with as a nanny, was curious to try some paleo dessert, so she bought coconut and dates last week. Today I was really not busy, so I decided to make her happy and make something out of coconut and dates. The coconut that I had was pretty small, but it was enought to make 15 truffles and have some shredded one for coating.
For truffles you will need:
-2 cups of pitted dates
-1 cup of sliced coconut meat ( if you dont have, use unsweetened shredded coconut
-2 tbsp 100% cacao
– a bit of lime zest ( can be lemon) (optional)
-1 tsp of vanilla extract (optional)
– shredded coconut for coating
Put into food processor dates and coconut. Pulse until it becomes like paste. If it is really sticky and blocking blade, add a splash of coconut milk, but just a little bit. Add cacao, vanilla, zest and mix well. Use wet hands to form little balls and roll them in shredded coconut till it is all covered. I placed them in metal box and put in fridge to be less soft. Yummi!!!
P.S. For shredded coconut I used coconut meat that was left and blended it with coconut water. Then I used sieve to separate liquid (coconut milk) and flesh. Press much liquid as possible from flesh, place flesh on cookie sheet in 350F oven for 10mins. or so to dry. Now you got homemade coconut milk and shredded coconut ( if you use blended for this once more, you would have coconut flour:) ) If my explanation of process seems confusing just check some youtube videos :)))