Whether you are on the Autoimmune Protocol (AIP) or simply following a gluten and dairy free diet, this paleo Breakfast Tapioca Porridge is a great way to switch up the taste of your first meal of the day with a creamy and flavorful cup!
This Coconut Tapioca Porridge with a Rhubarb & Raspberry Sauce is definitely one of my favorite grain free porridge alternatives. And, 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, so that even paleo, grain free and AIP eaters can enjoy a breakfast that’s traditionally not allowed.
And besides, this paleo Breakfast Tapioca Porridge takes another step forward. Sometimes, even those who are already on a very strict AIP diet need to observe the further limitations of FODMAP containing foods, that can exacerbate problems such as IBS (Irritable Bowl Syndrome).
Without getting too scientific, FODMAPs (the acronym for “Fermentable, Oligo-, Di-, Mono-saccharides and Polyols”) are short-chain carbohydrates rich in fructose molecules which, even in healthy people are only partially absorbed in the small intestine (like bean for example, which create a “gassy” effect pretty much for anybody. *The whole list of FODMAP containing foods is at the end of the post).
When this excess fructose enters the large intestine, they feed the beneficial bacteria that are naturally in there provoking their overgrowth and excessive production of gas. The presence of FODMAPs in the large intestine can cause a variety of digestive symptoms such as bloating, gas, cramps, diarrhea, constipation and indigestion.You can read more about the subject on The Paleo Mom, a blog that I absolutely love, filled with tons of info about anything paleo, AIP and FODMAP related.
If you are struggling with what to eat for breakfast on the AIP, download my FREE “10 Day AIP Breakfast Plan” from the form below. You will have lots of ideas and recipes to make the first meal of the day a lot easier while on the Autoimmune Protocol.
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Now back to our paleo Breakfast Tapioca Porridge. The ingredients are few and allergy friendly.
Tapioca is the starch extracted from cassava, a tropical root that’s considered a staple by over half a billion people in the developing world and that’s the perfect grain free replacement for flour in any paleo baked goods.
Vanilla extract and maca powder (not allowed in the AIP) allow you to give your dessert and amazing sweetness without using any refined sugar! And lastly, raspberries and rhubarb are the keys to creating a delicious middle layer of extra sweetness still keeping the sugar content very low and respecting the FODMAP intolerances. …What more do you want?!
Paleo Breakfast Tapioca Porridge (Dairy Free & AIP)
Preparation
time:
00:05
Cooking
time:
00:10
Total
time:
00:15
No. of
servings:
3
- For the Tapioca Pudding:
- 250 ml Water
- 100 gr Tapioca Pearls
- 150 ml Coconut Milk
- 2 Medjool Dates
- *1 tbsp Maca Powder (avoid if on the AIP)
- 1 tbsp Alcohol Free Vanilla Extract
For the Raspberry – Rhubarb Sauce:
- 1 tsp Coconut Oil
- 2 cups frozen Rhubarb
- 1 cup Raspberries
- Stevia, to taste
- Grease a medium sized saucepan with coconut oil, put it on the stove over medium heat and pour in the rhubarb. Let it cook until it starts to soften, adding water when needed.
- 10 minutes later pour in the raspberries (and the optional date syrup) and finish cooking your sauce, adding water if needed.
- Fill a medium-sized pot halfway with water and bring it to a boil. When it starts bubbling, pour in the tapioca grits.
- Simmer over medium heat and stir often. Turn heat to low and continue to simmer your AIP breakfast porridge and stir for about 5-8 minutes, until the tapioca is completely translucent.
- In the meantime, blend vanilla, maca, coconut milk and dates. Strain the tapioca porridge in a colander, transfer it back into the pot over low heat and add in the coconut mixture and a bit of stevia.
- Simmer for 5 more minutes, until the liquid is absorbed. Pour your breakfast porridge in thee wine glasses (I like to look fancy 😉 and create layers with the rhubarb-raspberry sauce.
- Enjoy these paleo breakfast tapioca porridge cups while they are still warm. It doesn’t get any better!!
I hope you love the recipe for my paleo breakfast tapioca porridge and I would really love to hear your thoughts on it! I did my best to make it suitable for everybody, and I would love to know if there’s something you are still intolerant to so I can perfect it.
If you know somebody who’s on a paleo AIP diet and struggling to find breakfast alternatives, don’t forget to share this with them on Facebook and pin it to your favorite Pinterest boards!!
I send you a big hug and I will catch you next time! Ambra
PS: If you are looking for more grain free and AIP compliant recipes, check out my “AIP Italian Cookbook” that features over 50+ Autoimmune Paleo authentic Italian dishes and a fun AIP ingredient guide!!
This recipe was shared Miz Helen Country Cottage and on the Phoenix Helix Recipe Roundtable
5 Comments
Tapioca is one of my favorites and your recipe looks wonderful plus a beautiful presentation. Thanks so much for sharing your awesome recipe with us at Full Plate Thursday! Hope you are having a wonderful week and hope to see you soon!
Miz Helen
Hi! Any suggestions on a date substitute? I’m sensitive to dates.
Hi Deb! How about using soaked dried apricots instead? They give desserts an amazing flavor!!
what can I substitute for maca powder?
Hey Cat, you can either simply omit it or use some pomegranate powder (I used the one from Navitas) to add a touch of sweetness.
Hope it helps,
Ambra
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