Thanks for this recipe Stacey. As a former, 25yr, dedicated vegetarian, you might imagine how hard it has been for me to accept the fact that I must now eat meat. Liver and organ meat is the toughest hurdle for sure. Interestingly I tried your recipe and could hardly eat it (a reflection of my intense dislike for liver, not the quality of the recipe) but the next day I found myself with my head in the freezer, looking for another piece to satisfy my craving. I've had this experience before. I first hate something, then my body overrides my taste buds and demands more. Now I toast it till it's crunchy and to my own amazement, really enjoy it.
I’m actually going to try this and that’s a true testimonial to you because I HATE liver. This is all new to me and I have to tell you, if it weren’t for YOU and your adorable Chi’s, I wouldn’t even be trying this diet. THANK YOU, THANK YOU....
I understand that you want to make money, however, I just do not have the finances to do something monthly. It takes everything I have to eat AIP and I just can't do more. I could really benefit from this liver cake.
Thanks for this video!!! Love your videos and your vibe :) have you ever made a video or could you make one on AIP foods that you don't tolerate? It was interesting to hear that you don't tolerate gelatin. I was diagnosed with Celiac and have had so many challenges with digestion that it would help so much to hear from others as well on their journey with paleo AIP! I'm getting back on it :) Thank you so much!!!! :)
I have celiac too!💗 My list of AIP intolerance is kind of long- wonky system I have. Poultry of any kind gives me headaches- with chicken it's severe migraines. Gelatin, bone broth, collagen protein= major digestive distress, L-glutamine gave me headaches, arrowroot, agar and cassava/tapioca cause extreme bloating. Then there's certain histamine rich foods that I react to as well- fermented foods like kombucha, kimchi, etc really set me off...some veggies give me stomach aches too- broccoli, cauliflower, collard greens. But I am fine with most FODMAPS and can eat onions and garlic and cabbage all day. It's just weird. It's not a carb intolerance either because I am fine with dates, sweet potato and even lots of resistant starch, I do really well with green plantain and tigernut......anyway, in the end I just listen to my body and eat what I feel good on, lol. Food and symptom journaling in conjunction with elimination/reintroduction is SO helpful.
RealWorldAIP wow we have so many similarities! I think collagen peptides also give me some digestive distress but I thought it was so easy to digest that maybe it was something else so it’s so helpful to hear that you also experience something similar! Thank you so much for your videos they’re so helpful 😊🙏🏽❤️
Happy doggies. 😁 I have not been able to find grass-fed beef liver so will have to go to your supplier and get it mail order. It is the season for local free range chicken livers and I am currently eating hidden liver meatballs... just went off your hidden liver beef recipe but added some forested ground pork and it's pretty yummy. Not sure if I will try the cake - I really don't care for plantains... I want to actually try making Pate but I don't have a food processor...and my blender sucks for small volumes. Every week when I go down to the farmer's market I get a small square of gluten-free beet cake from a vendor oh my gosh is it good but I don't really know what's in it...hmm, I really want to see frosting on this liver cake!
This is quite an interesting concoction 😄 I am able to eat liver straight up but I'm going back to your beef heart videos so I can cook it up today for the first time ❤❤❤
I can't wait to try this, but I keep forgetting to buy liver (.... subconsciously intentional? Lol). Anyway, I have low iron and can't tolerate pills, so this seems like a great solution. I love that you don't need any processed flour for this...is it sweet at all? It doesn't seem like it would be...does it taste like bread at all?
actualy I get more than enough vitamin a, b12 and copper, so I can get around liver, it does not realy fill my gaps but get me into an unhealthy spike of overaboundend nutriences. Oysters and chicken heart serve me a lot better cause especialy vitamin a and copper can turn toxic if you get regularely to much of it . . . don't know why, but what I like to eat realy filles me up with those . . .
Hi Stacey, trying out your recipes in a serious way now. Ummm, I wonder, has anyone noticed a difference in temp/ cook times between toaster oven and regular range oven? Thanks
I have received some comments about cook times being slightly different. I think regular ovens run a bit hotter than my little toaster oven. Just keep a close eye on things for the last 15 minutes☺
The riced plantains are much drier than sweet potato, they act to absorb the liquid and give it a cake like texture. Using sweet potato might taste good but would change the texture from cake to a nice breakfast pudding☺
Let's say it is "special" I find wird experiments like this way to interessting to pass, but I get why others do not want to make it, it sounds rather gross but that is what I thought of avocado choco pudding too and it was awesome no matter how it sounded
I have been working up the courage to try this and now all I need to do is buy the liver! About your plantain "eggs" in general, do you use them in other creations? If so, in what proportion? I noticed that you freeze them in one-ounce portions.
You can't taste liver in it, it's totally worth a try! I do use the plantain eggs in any recipe calling for egg or egg substitutes. They are great at binding things! 1 oz raw green plantain puree + 1 oz water= 1 egg ☺
@@RealWorldAIP I made it! And if I'm being honest, I may have to force myself to eat it. I got my husband and son to try it and they said it tasted like meatloaf. I had my second piece today and covered it with aip apple butter and cinnamon. I got it down, but it leaves me a little queasy. To be fair, even liver pills kind of make me gag. On the plus side, I know it is good for me.
@@cathyh7967 I love the idea to put apple butter on it!! I had one person tell me it reminded them of sloppy joes with the combo of meat and sweet. I wonder if you could make a skillet meal with it to further hide it? Fry up some cabbage, sweet potatoes, etc and toss in chunks of the liver cake?
Oh, I am so sad. This sounds amazing (and I need to eat liver), but I am sensitive to molasses. Can you suggest a substitution that might work in this recipe?
I think honey would work! The texture would be the same. Just toss in some extra cinnamon and a touch of mace, extra ginger (bonus points for fresh ginger) and a tiny pinch of clove. Might be even better than the original!😍 Not sure what type of reaction you get but have you ever tried unsulphured molasses? Regular molasses that doesn't specify "unsulphured" can cause reactions in some people that might be okay with unsulphured.
@@RealWorldAIP Ooooh - thank you so much! Maybe maple syrup? Yes, with those extra spices. I am sensitive to honey, too. And even unsulphered molasses. :-(
@@RealWorldAIP OK, I just put it into the oven now. I went all in with the gingerbread sweet, but deep and spicy in flavor direction. A lot of fresh ginger, some more sugar to really cover the liver until I get used to it, also I pureed the onions too. It is more a treat now, than a brackfast, but if it works for me I can reduce the sweetness each time I make it. I tried the "raw" batter, I still get a bit of liver aftertaste, but quite mild and if i did not know it, I would be unable to tell, what it is. I am very curious how the end result will turn out. Alternativ I will try a savory version adding cumin, garlic and parsley if this one comes out fine
@@RealWorldAIP yes, which is weird for I still somewhat taste the liver a bit, but really not in a bad way! It is sweet, but not overly so, just like the breakfast cakes I used to bake before going grain free. I somehow messed the texture up though, it is a bit wet and creamy inside instead of moist cake... I had to change the messurments for my amount of liver and am really bad at math, so that is on me ^^ Next time I just add some more plantain and than it should be fine. It is still very much eatable and I quite like it, if it where cake instead of what ever I did to it, like it looked in your video I would totally love it! I will gladly make it again ^^
