AIP Breakfast Tapioca Porridge (Grain Free and Paleo)

Ingredients

• 1 teaspoon coconut oil
• 2 cups frozen chopped rhubarb
• 1 tablespoon water , Optional
• 1 cup raspberries
• 1 packet stevia powder , Optional

Instructions

1. 1

   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.

2. 2

   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.

3. 3

   Meanwhile, blend coconut milk, dates, maca powder, and vanilla in a blender until smooth.

4. 4

   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.

5. 5

   Pour porridge into 3 wine glasses and top with raspberry-rhubarb sauce.