AIP Breakfast Tapioca Porridge (Grain Free and Paleo) Recipe

Recipesfull introduces to you: Popular Recipes. (AIP Breakfast Tapioca Porridge (Grain Free and Paleo) Recipe). 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 a rhubarb and raspberry sauce is definitely one of my favorite grain-free porridge alternatives. As you probably saw on my Facebook and Instagram, I make it very often! What I love about this recipe is that is suitable pretty for anybody as I worked very hard to make it compliant to basically every allergy in the world.

Brief

Prep 10 mins

Cook: 31 mins

Total: 41 mins

Servings: 3

Yield: 3 servings

AIP Breakfast Tapioca Porridge (Grain Free and Paleo) Recipe

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

Breakfast and Brunch

Directions

Step 1

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.

Step 2

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.

Step 3

Blend coconut milk dates maca powder and vanilla extract in a blender until smooth.

Step 4

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.

Step 5

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

Nutritional Information

AIP Breakfast Tapioca Porridge (Grain Free and Paleo) Recipe

Servings Per Recipe:3

Calories: 352.2

% Daily Value *

Protein: 3.8g 8%

Carbohydrates: 58.1g 19%

Dietary Fiber: 7.3g 29%

Sugars: 15.4g

Fat: 12.8g 20%

Saturated Fat: 10.9g 54%

Vitamin A Iu: 138.1IU 3%

Niacin Equivalents: 1.4mg 11%

Vitamin B6: 0.1mg 6%

Vitamin C: 17.3mg 29%

Folate: 27mcg 7%

Calcium: 104.8mg 11%

Iron: 2.6mg 15%

Magnesium: 51.5mg 18%

Potassium: 545.9mg 15%

Sodium: 16.8mg 1%

Thiamin: 0.1mg 6%

Calories From Fat: 114.9

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.