How to Make AIP Breakfast Tapioca Porridge (Grain Free and Paleo) - A Step-by-Step Guide

Breakfast is often considered the most important meal of the day, and for those following the Autoimmune Protocol (AIP), finding satisfying and delicious breakfast options can be challenging. But fear not, because this AIP Breakfast Tapioca Porridge recipe is here to save the day! Not only is it completely grain-free and Paleo-friendly, but it is also packed with nourishing ingredients to start your day off right.

This recipe is perfect for anyone following the AIP diet, which elimina...

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Ingredients

  • 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)
  • 2 cups water, or as needed (Optional)
  • 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 (Optional)

Information

  • Prep Time: 10 mins
  • Cook Time: 31 mins
  • Total Time: 41 mins
  • Servings: 3
  • Yield: 3 servings

  • 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.
  • 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.
  • Blend coconut milk, dates, maca powder, and vanilla extract in a blender until smooth.
  • 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.
  • Pour porridge into 3 wine glasses and top with raspberry-rhubarb sauce.
  • Nutrition

    352 cal.

    • Total Fat: 13g
    • Saturated Fat: 11g
    • Sodium: 17mg
    • Total Carbohydrate: 58g
    • Dietary Fiber: 7g
    • Total Sugars: 15g
    • Protein: 4g
    • Vitamin C: 17mg
    • Calcium: 105mg
    • Iron: 3mg
    • Potassium: 546mg