Paleo and Grain-Free Tapioca Porridge for AIP Breakfast

Ingredients 0/11

Step 1

Warm a bit of coconut oil in a saucepan over medium heat. Toss in the rhubarb and cook it gently until it starts to soften, adding a splash of water if it looks too dry—this should take about 10 minutes. Next, stir in the raspberries and one packet of stevia, and keep cooking until the mixture turns into a nice, smooth sauce, about 5 to 10 minutes.

Step 2

While that’s happening, bring a pot of water to a boil—fill it about halfway—and add the tapioca pearls. Let them simmer over medium heat, stirring frequently for a minute. Then turn the heat down to low and keep simmering until the tapioca turns completely translucent, which usually takes 5 to 8 minutes.

Step 3

In the meantime, blend together the coconut milk, dates, maca powder, and vanilla extract until you get a smooth, creamy mixture. Once the tapioca is ready, strain it through a fine mesh sieve and pour it back into the pot on low heat. Stir in the coconut milk mixture along with the second packet of stevia and let it simmer gently until most of the liquid is absorbed, about 5 more minutes.

Step 4

Finally, spoon the creamy porridge into glasses or bowls and top each serving with the raspberry-rhubarb sauce. Enjoy!