Baby Liver Pate

Introducing liver to babies doesn’t have to mean serving chunks of liver on a plate. This silky smooth pate is one of our favourite ways to introduce one of nature’s most nutrient-dense foods in a way that’s gentle, delicious and easy for little ones to enjoy.

Chicken liver is one of the richest natural sources of highly bioavailable iron, vitamin A, vitamin B12 and folate—nutrients that are especially important during the first year of life, when babies’ iron stores begin to decline and their nutritional needs rapidly increase. Paired with naturally sweet apple and onion, this pate has a mild, balanced flavour that adults can enjoy too!

Read more about your babies iron requirements and how to meet them here.

Spread it onto toast, stir it through mashed vegetables, or offer it on preloaded spoons as one of your baby’s first iron-rich foods. A little goes a long way, making this recipe an easy addition to your baby’s meal rotation.

If you don’t want to make your own liver pate – we have done the heavy lifting for you and collaborated with our friends at Le Puree to make an amazing cold-snap frozen version! Use code BOOBTOFOOD at checkout for a discount.

Age Appropriate

6 months+ (when your baby is developmentally ready to start solids).

Serving Suggestions

Spread onto toast fingers or sourdough soldiers.

Stir through mashed potato, pumpkin or sweet potato.

Serve with cucumber sticks or soft roasted vegetables.

Storage

Fridge: Store in an airtight container for up to 3 days.

Freezer: Freeze in small portions (such as silicone ice cube trays) for up to 3 months. Thaw overnight in the fridge and stir well before serving.

Baby Liver Pate

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Servings: 1 cup

Ingredients Method Video Notes

Ingredients

  

• 4 TBSP ghee or coconut oil
• 1 apple peeled and diced
• 1 brown onion diced
• 1/2 tsp ground nutmeg
• 1/2 tsp dried thyme
• 200 grams fresh organic or pasture-raised chicken livers
• 2 TBSP bone broth, breastmilk or formula

Method

 

1. Heat 2 tablespoons of the ghee or coconut oil in a frying pan over low heat.
2. Add the diced apple, onion, nutmeg and thyme, then cook for approximately 10 minutes, stirring occasionally, until the apple and onion are soft and fragrant.
3. Transfer the mixture to a food processor or a tall jug if using a stick blender.
4. Return the frying pan to medium-high heat and add the remaining 2 tablespoons of ghee or coconut oil. Once melted, add the chicken livers and cook for 2–3 minutes on each side, until browned all over and just slightly pink in the centre (they should not be raw).
5. If using bone broth, add 2 tablespoons to the pan and scrape up any browned bits. If using breastmilk or formula, remove the pan from the heat first, then stir in the liquid.
6. Transfer the cooked livers, pan juices and liquid to the food processor with the apple mixture.
7. Blend until completely smooth, adding the remaining tablespoon of liquid if needed to achieve your desired consistency.
8. Allow to cool before serving or storing.

Video

Notes

Ingredient Swaps

Chicken livers: Duck or lamb’s liver can also be used, although chicken liver has the mildest flavour.

Ghee: Swap for coconut oil or butter.

Bone broth: Water can also be used if preferred.

 

Apple: Pear makes a lovely alternative for a slightly sweeter flavour.