Paleo Cracker and Chicken Liver Pâté

 

Oh, how often I have thought of these crackers! Facebook memories win again. I was so overjoyed to see this post from three years ago that I must share it with you this morning. Plus, then I will be able to find the recipe again. Yay!

The aforementioned PALEO CRACKER recipe!

Garlic Crackers (Basics, Paleo, Keto, Serves 4-6)

Ingredients

• 1 cup almond meal
• 1 large garlic clove, finely chopped
• 1 tbsp. olive oil
• 1 large egg white
• ½ tsp. salt
• ½ tsp. paprika

Directions

1. Preheat oven to 350 degrees F.
2. Place all ingredients in a bowl and mix well.
3. Place the mixture on a sheet of baking paper with an additional sheet over the top.
4. Using a rolling pin or other cylindrical object, roll the mixture out to about 1/8 inch thick.
5. With the baking paper still on top, cut the pastry into individual, desired-shaped pieces with a knife or a pizza cutter.
6. Carefully remove the baking paper from the top of the pastry.
7. Place individual pastries about ½ inch apart on a parchment-lined baking sheet.
8. Bake the pastry in the oven for 15-20 minutes, or until the crackers are golden brown and crisp.
9. Allow cooling for 15 minutes. Serve.

Pro-tip: I did not have a rolling pin handy, so I smoothed it between wax paper until it was thin enough.

My apologies to the creator of said recipe. I did not note my source in the G-doc. But then again, I would just mock you anyway because you pretentiously refer to this as pastry on multiple occasions. In that phase, I would have called it dough, squares, or something that does not make me sound too good for my food.

I do not have a regular cracker recipe for you because, honestly, if I eat wheat, I just use Ritz or one of those fancy water crackers.

I served these crackers with chicken liver pâté on the side (source unknown, but possibly nom nom paleo).

Chicken Liver Pâté (Hors d’oeuvres, Paleo, Keto, Serves 6-16)

Ingredients

• 8 oz chicken livers
• 200 g (14 tbsp or almost 2 sticks!) butter, grass-fed
• 4 clove garlic
• 4 tbsp fresh tarragon, removed from stems or 1-1/3 tbsp dried
• 2 shallots, peeled and finely chopped

Directions

1. Melt the butter in a large frying pan over medium heat.
2. Add the shallot and garlic, then the chicken livers.
3. Flip the livers over to color the other side.
4. Remove from heat and set aside to cool.
5. Transfer all to a blender, add the tarragon, and blend to a paste.
6. Chill in the fridge to set.

I served these at my last reception at Sekhet-Maat Lodge on August 31st, 2013. I love and miss you all.