AIP Breakfast Tapioca Porridge (Grain Free and Paleo)

AIP Breakfast Tapioca Porridge (Grain Free and Paleo)

This tapioca porridge flavored with coconut milk and a raspberry-rhubarb sauce is gluten-free, paleo- and AIP-friendly, and it tastes great!

Preparation Time
10 mins
Cooking Time
35 mins
Total Time
45 mins
Calories
352 Calories

Recipe Instructions

Step 1
Pour porridge into 3 wine glasses and top with raspberry-rhubarb sauce.
Step 2
Make sauce: Grease a medium 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.
Step 3
Make porridge: Fill a large 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.
Step 4
Meanwhile, blend coconut milk, dates, maca powder, and vanilla in a blender until smooth.
Step 5
Strain tapioca porridge through a fine-mesh strainer and return to the pot over low heat. Stir coconut milk mixture and 1 packet stevia powder into porridge. Simmer until liquid is absorbed, about 5 minutes more.

Ingredients

  • 1 tablespoon vanilla extract
  • 1 cup raspberries
  • 2 cups water, or as needed
  • 1 tablespoon water, or as needed
  • 1 teaspoon coconut oil
  • 2 dates, pitted and chopped
  • 2 cups frozen chopped rhubarb
  • 1 tablespoon maca powder (such as Organic Burst®)
  • 1 packet stevia powder, or to taste
  • 0.75 cup small tapioca pearls
  • 0.66666668653488 cup coconut milk

Categories

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