AIP Breakfast Tapioca Porridge (Grain Free and Paleo) recipe
All Recipes Breakfast and Brunch Recipes Cereals
Ingredients
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1 teaspoon coconut oil
2 cups frozen chopped rhubarb
1 tablespoon water, or as needed
1 cup raspberries
1 packet stevia powder, or to taste
2 cups water, or as needed
¾ cup small tapioca pearls
⅔ cup coconut milk
2 dates, pitted and chopped
1 tablespoon maca powder (such as Organic Burst®)
1 tablespoon vanilla extract
1 packet stevia powder, or to taste
Nutrition Info
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352.2 calories
carbohydrate: 58.1 g
cholesterol: : -
fat: 12.8 g
fiber: 7.3 g
protein: 3.8 g
saturatedFat: 10.9 g
servingSize: -
sodium: 16.8 mg
sugar: 15.4 g
transFat: : -
unsaturatedFat: : -
Directions AIP Breakfast Tapioca Porridge (Grain Free and Paleo)
Directions
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Grease a saucepan with coconut oil and place over medium heat, add rhubarb. Cook until rhubarb starts to soften, adding water if needed, about 10 minutes. Stir raspberries and 1 packet stevia powder into rhubarb, cook until sauce is smooth, 5 to 10 minutes.
Fill a pot halfway with water and bring to a boil, add tapioca. Simmer over medium heat, stirring often, for 1 minute. Reduce heat to low and continue simmering until tapioca is completely translucent, 5 to 8 minutes.
Blend coconut milk, dates, maca powder, and vanilla extract in a blender until smooth.
Strain tapioca porridge through a fine-mesh strainer and transfer back to the pot over low heat. Stir coconut mixture and 1 packet stevia powder into porridge. Simmer until liquid is absorbed, about 5 minutes more.
Pour porridge into 3 wine glasses and top with raspberry-rhubarb sauce.