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| AIP Breakfast Tapioca Porridge (Grain Free and Paleo) |
"Whether you're following an AIP diet, you're illiberal to grains, otherwise you absolutely need to switch up the flavor of your breakfast porridge with a excellent and creamy texture, this healthy grain-free recipe is ideal for you! This vanilla-maca tapioca porridge with a rhubarb and raspberry sauce is honestly considered one of my preferred grain-unfastened porridge options. As you probable saw on my Facebook and Instagram, I make it very often! What I love about this recipe is that is appropriate pretty for all and sundry as I worked very tough to make it compliant to essentially each allergic reaction in the global."
Ingredients :
- Raspberry-Rhubarb Sauce:
- 1 teaspoon coconut oil
- 2 cups frozen chopped rhubarb
- 1 tablespoon water, or as wanted (non-obligatory)
- 1 cup raspberries
- 1 packet stevia powder, or to taste
- Porridge:
- 2 cups water, or as wanted
- three/4 cup small tapioca pearls
- 2/3 cup coconut milk
- 2 dates, pitted and chopped
- 1 tablespoon maca powder (together with Organic Burst®)
- 1 tablespoon vanilla extract
- 1 packet stevia powder, or to flavor (optionally available)
Instructions :
| Prep : 10M | Cook : 3M | Ready in : 41M |
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- Grease a saucepan with coconut oil and vicinity over medium heat; add rhubarb. Cook until rhubarb starts offevolved to soften, including water if wanted, approximately 10 mins. Stir raspberries and 1 packet stevia powder into rhubarb; cook until sauce is smooth, 5 to 10 mins.
- Fill a pot midway with water and convey to a boil; add tapioca. Simmer over medium warmth, stirring regularly, for 1 minute. Reduce warmness to low and retain simmering till tapioca is completely translucent, 5 to eight mins.
- Blend coconut milk, dates, maca powder, and vanilla extract in a blender until smooth.
- Strain tapioca porridge via a nice-mesh strainer and switch back to the pot over low warmth. Stir coconut aggregate and 1 packet stevia powder into porridge. Simmer until liquid is absorbed, approximately five minutes more.
- Pour porridge into 3 wine glasses and top with raspberry-rhubarb sauce.
Notes :
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