Grain-Free and Paleo AIP Tapioca Porridge for Breakfast

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

Greas a saucepan with a little coconut oil and heating it over medium. Add the rhubarb and cook, stirring occasionally, until it begins to soften—about 10 minutes. If it looks too dry, splash in a bit of water. Once the rhubarb is soft, stir in the raspberries and a packet of stevia, then let everything cook together until the sauce is nice and smooth, around 5 to 10 minutes.

Step 2

Meanwhile, 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 another 5 to 8 minutes.

Step 3

While the tapioca is cooking, blend the coconut milk, dates, maca powder, and vanilla extract until you get a smooth, creamy mixture.

Step 4

Once the tapioca is ready, strain it through a fine-mesh sieve and pour it back into the pot over low heat. Stir in the coconut milk mixture along with another packet of stevia. Let it simmer gently until the porridge thickens and the liquid is mostly absorbed, about 5 more minutes.

Step 5

Spoon the porridge into glasses or bowls and top each serving with the raspberry-rhubarb sauce. Enjoy your warm, comforting breakfast!