AIP Tapioca Porridge: Grain-Free and Paleo Breakfast Option

Ingredients

• Raspberry-Rhubarb Sauce:
• 1 teaspoon coconut oil
• 2 cups frozen chopped rhubarb
• 1 tablespoon water, or as needed (Optional)
• 1 cup raspberries
• 1 packet stevia powder, or to taste (Optional)
• Porridge:
• ¾ cup small tapioca pearls
• 2 dates, pitted and chopped
• 1 tablespoon maca powder (such as Organic Burst®)
• 1 tablespoon vanilla extract

Step 1

Warm a bit of coconut oil in a saucepan over medium heat. Toss in the rhubarb and cook it gently until it begins to soften, adding a splash of water if it looks too dry—this should take about 10 minutes. Then stir in the raspberries and a packet of stevia, letting the mixture cook down until it turns into a nice, smooth sauce, which usually takes another 5 to 10 minutes.

Step 2

While the fruit cooks, bring a pot of water halfway full to a boil and add the tapioca pearls. Let them simmer over medium heat, stirring frequently for about a minute, then lower the heat and keep simmering until the tapioca turns completely translucent—this will take around 5 to 8 minutes.

Step 3

Blend together the coconut milk, dates, maca powder, and vanilla extract until you get a creamy, smooth mixture.

Step 4

Once the tapioca is ready, strain it through a fine mesh sieve back into the pot and keep it on low heat. Stir in the coconut milk blend along with another packet of stevia, then let everything simmer gently until the porridge thickens and most of the liquid is absorbed, which should take about 5 minutes.

Step 5

Spoon the porridge into glasses or bowls, and finish by topping each serving with the warm raspberry-rhubarb sauce. Enjoy!