AIP Breakfast Tapioca Porridge (Grain Free and Paleo) recipe
All Recipes Breakfast and Brunch Recipes Cereals
Ingredients
- 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
- 352.2 caloriescarbohydrate: 58.1 gcholesterol: : -fat: 12.8 gfiber: 7.3 gprotein: 3.8 gsaturatedFat: 10.9 gservingSize: -sodium: 16.8 mgsugar: 15.4 gtransFat: : -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.