GRAINE DE TAPIOCA RECIPES

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AIP BREAKFAST TAPIOCA PORRIDGE (GRAIN FREE AND PALEO ...



AIP Breakfast Tapioca Porridge (Grain Free and Paleo ... image

Whether you are following an AIP diet, you're intolerant to grains, or you simply want to switch up the taste of your breakfast porridge with a great and creamy texture, this healthy grain-free recipe is perfect for you! This vanilla-maca tapioca porridge with a rhubarb and raspberry sauce is definitely one of my favorite grain-free porridge alternatives. As you probably saw on my Facebook and Instagram, I make it very often! What I love about this recipe is that is suitable pretty for anybody as I worked very hard to make it compliant to basically every allergy in the world.

Provided by Little Bites of Beauty

Categories     Breakfast and Brunch    Cereals

Total Time 41 minutes

Prep Time 10 minutes

Cook Time 31 minutes

Yield 3 servings

Number Of Ingredients 12

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
¾ cup small tapioca pearls
? 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

Steps:

  • 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 Facts : Calories 352.2 calories, CarbohydrateContent 58.1 g, FatContent 12.8 g, FiberContent 7.3 g, ProteinContent 3.8 g, SaturatedFatContent 10.9 g, SodiumContent 16.8 mg, SugarContent 15.4 g

AIP BREAKFAST TAPIOCA PORRIDGE (GRAIN FREE AND PALEO ...



AIP Breakfast Tapioca Porridge (Grain Free and Paleo ... image

Whether you are following an AIP diet, you're intolerant to grains, or you simply want to switch up the taste of your breakfast porridge with a great and creamy texture, this healthy grain-free recipe is perfect for you! This vanilla-maca tapioca porridge with a rhubarb and raspberry sauce is definitely one of my favorite grain-free porridge alternatives. As you probably saw on my Facebook and Instagram, I make it very often! What I love about this recipe is that is suitable pretty for anybody as I worked very hard to make it compliant to basically every allergy in the world.

Provided by Little Bites of Beauty

Categories     Breakfast and Brunch    Cereals

Total Time 41 minutes

Prep Time 10 minutes

Cook Time 31 minutes

Yield 3 servings

Number Of Ingredients 12

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
¾ cup small tapioca pearls
? 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

Steps:

  • 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 Facts : Calories 352.2 calories, CarbohydrateContent 58.1 g, FatContent 12.8 g, FiberContent 7.3 g, ProteinContent 3.8 g, SaturatedFatContent 10.9 g, SodiumContent 16.8 mg, SugarContent 15.4 g

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