Name: AIP Breakfast Tapioca Porridge (Grain Free and Paleo)
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 3 servings
Ingredients: 1 teaspoon coconut oil; 2 cups frozen chopped rhubarb; 1 tablespoon water, or as needed; 1 cup raspberries; 1 packet stevia powder, or to taste; 2 cups water, or as needed; 0.75 cup small tapioca pearls; 0.66666668653488 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

Ingredients

Instructions

Step 1

Make sauce: Grease a medium 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.
Step 2

Make porridge: Fill a large 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.
Step 3

Meanwhile, blend coconut milk, dates, maca powder, and vanilla in a blender until smooth.
Step 4

Strain tapioca porridge through a fine-mesh strainer and return to the pot over low heat. Stir coconut milk mixture and 1 packet stevia powder into porridge. Simmer until liquid is absorbed, about 5 minutes more.
Step 5

Pour porridge into 3 wine glasses and top with raspberry-rhubarb sauce.

Enjoy your meal!