Ingredients

250 ml water
100 g tapioca ( Grits aka Granulated Tapioca )
150 ml coconut milk
2 dates
1 tablespoon maca ( I use Organic Burst )
1 teaspoon stevia
1 tablespoon vanilla extract ( Alcohol Free )
1 teaspoon coconut oil
2 cups frozen rhubarb
1 cup raspberries
1 teaspoon stevia
AIP Breakfast Tapioca Porridge is an innovative spin on traditional porridge that is gluten-free, dairy-free, and follows AIP protocol guidelines. The porridge is incredibly healthy and satisfying, offering a creamy consistency with the perfect balance of flavors from coconut milk, dates, and vanilla extract. Plus, the fruit sauce on top adds a sweet, tart flavor that pairs exceptionally well with tapioca's sticky texture. This recipe is a perfect option for those looking for a comforting breakfast that's both hearty and wholesome.

Instructions

1.In a saucepan, add water and tapioca. Boil over medium-high heat and continuously stir for 5 minutes.
2.Then, add coconut milk and stir until tapioca thickens, about 7-10 minutes.
3.Remove from heat, let it cool a little then blend with dates, maca, stevia, and vanilla extract until smooth porridge consistency.
4.In another pan, cook rhubarb and raspberries with stevia for 5 minutes until it becomes a sauce.
5.Serve the porridge into 2 bowls and top it with the fruit sauce.
6.

PROS

This porridge is gluten-free, dairy-free, and follows AIP protocol guidelines.
It is loaded with healthy plant-based fats, antioxidant-rich fruits, and minerals from tapioca.

CONS

This porridge is naturally sweetened, but if you prefer more sweetness, add maple syrup or honey, but remember it will take away from the AIP compliant element.
Also, it’s essential to use organic ingredients to avoid exposure to harmful toxins.

HEALTH & BENEFITS

This porridge is packed with health benefits; maca powder contains adaptogens that help reduce stress, anxiety, and fatigue. Rhubarb is rich in Vitamin K1 and calcium, which is beneficial for bone health, while raspberries contain Vitamin C that boosts the immune system.

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