AIP Breakfast Tapioca Porridge (Grain Free and Paleo)

Servings:

Whether you are following an AIP diet, you're intolerant to grains, or you simply want to switch up the taste of your breakfast porridge with a great and creamy texture, this healthy grain-free recipe is perfect for you! This vanilla-maca tapioca porridge with rhubarb and raspberry sauce is one of my favorite grain-free alternatives. As you probably saw on my Facebook and Instagram, I often make it. What I love about this recipe is that it's suitable for anybody as I worked very hard to make it compliant to basically every allergy in the world.

Prep
19 min
Cook
86 min
Servings
Difficulty
Hard

Ingredients

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.

Nutrition per serving

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