Am I the only one who does not get grossed out looking at cooked liver? For the rest of you, I put a fruit glaze over the top. Not necessary in my opinion, but it was tasty:
This was beef liver dusted with a 1:1 ratio of quinoa flour/sprouted spelt flour, then sauted in butter with garlic and sweet onions, then cooled and pureed with cabernet sauvignon, Bragg's Amino Acids and black pepper. After mixing it in the Ninja I decided it wasn't smooth enough and added coconut oil. What a difference. Then it became very smooth and creamy. While still warm I tasted and YUCK, not good, but after overnight refrigeration, when the flavors settled, I was very pleased with the result.
I rolled some into balls with sesame seeds and cracked pepper to eat right away, and put gelled puree in little molds to store the rest. I seem to be very into portion control this summer.