Liver and Oat Bread
Everyone always asks me what one thing I would suggest they eat for optimal health and I think this might be it!
It can improve your bone and gut health, enhance brain function, and improve your hair, skin, & nails.
A portion (one thick or two thin slices) provides your total daily requirement for iron, vitamin A, B2, B9 (folate), B12, zinc, copper, and choline. Plus, around 8-10g of protein!
This recipe makes one loaf.
Key Facts
- Improves bone and gut health
- Packed full of vitamins
- Enhance brain function
- Improve quality of hair, skin, & nails.
Ingredients
- 500g calves liver/chicken liver (I buy mine from Swaledale Butchers)
- 200g jumbo organic oats (GF if necessary)
- 150g buckwheat groats
- 1 teaspoon bicarbonate of soda
- 1 tablespoon apple cider vinegar
- 2 large eggs
- Option to add 2 teaspoon salt, 1 teaspoon black pepper, 1 teaspoon oregano
Preparation
01
Preheat your oven to 190°C and lightly grease a loaf tin.
02
Blitz the oats to a flour then add the buckwheat and pulse until roughly chopped.
03
Remove any fat/sinew from the liver before adding to the blender with the eggs. Purée until smooth & season. Then add the bicaronate of soda + vinegar, mix in until fully incorporated.
04
Transfer to the loaf pan and bake for 45-50 minutes until firm when pressed.
05
Cool on a rack then slice and keep in the fridge using with a week or freeze for up to 3 months.
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About me
Phoebe Liebling (BSc, DipNT) is a highly respected clinician & award winning product & recipe developer based in Harley Street.
