Many of us gluten sensitives and coeliacs don’t absorb well at all. Iron and magnesium are two of the most commonly deficient minerals. Maintaining my iron has always been a problem for me so I am always on the lookout for ways of boosting it. It is pretty stable now, I am happy to say. This liver pate really helps – and for someone who hates liver, this is actually pretty tasty!
Truly Gluten Free Liver Pate
Chop half a white onion and two carrots. Saute them in a little olive oil until the onion is brown and caramelising.
Add 1lb of chopped liver. This must be from a grain free source of course, so from 100% grass-fed beef, calf or lamb. Add a few sprigs of rosemary and thyme to the pan and saute until the liver is cooked through.
Break in three eggs and stir the whole lot together until the eggs are completely cooked. Season and then puree in a mixer or blender until really smooth.
Serve with crudités or crackers for lunch or snacks. It goes especially nicely with celery, I find.
And that, folks, concludes this week of free trulyglutenfree recipes for Coeliac Awareness Week; I hope you liked them – let me know; it’s lonely over here writing all this stuff!