Best 3 Aip Breakfast Tapioca Porridge Recipes
If you're seeking a wholesome and delectable AIP breakfast option, look no further than tapioca porridge. This nourishing dish, crafted from nutrient-rich tapioca pearls, offers a symphony of flavors and textures that will tantalize your taste buds while adhering to the AIP dietary guidelines. Whether you prefer a creamy, smooth consistency or a delightful chewy texture, this versatile porridge can be tailored to your liking. Join us as we embark on a culinary journey, exploring the diverse world of AIP tapioca porridge recipes and discovering the perfect one to kick-start your day with a burst of energy and satisfaction.
Check out the recipes below so you can choose the best recipe for yourself!
AIP BREAKFAST TAPIOCA PORRIDGE (GRAIN FREE AND PALEO)
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
Time 41m
Yield 3
Number Of Ingredients 12
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, Carbohydrate 58.1 g, Fat 12.8 g, Fiber 7.3 g, Protein 3.8 g, SaturatedFat 10.9 g, Sodium 16.8 mg, Sugar 15.4 g
AIP BREAKFAST TAPIOCA PORRIDGE
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 & Raspberry Sauce is definitely one of my favorite grain free porridge alternatives. And, as you probably saw on my Facebook andInstagram, 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 porridge recipe takes another step forward: in fact 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 causes 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. Now back to the AIP Breakfast Porridge Recipe. 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 allow you to give your dessert and amazing sweetness without using any refined sugar!And lastly, raspberries andrhubarbare the key 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?!
Provided by littlebitesofbeauty
Categories Breakfast
Time 15m
Yield 3 serving(s)
Number Of Ingredients 11
Steps:
- 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 little cups of grain free porridge while they are still warm. It doesn't get any better!
Nutrition Facts : Calories 298.5, Fat 12.7, SaturatedFat 10.9, Sodium 12.2, Carbohydrate 44.6, Fiber 5, Sugar 7.5, Protein 2.2
AIP BREAKFAST TAPIOCA PORRIDGE (GRAIN FREE AND PALEO)
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 Cereals
Time 41m
Yield 3
Number Of Ingredients 12
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, Carbohydrate 58.1 g, Fat 12.8 g, Fiber 7.3 g, Protein 3.8 g, SaturatedFat 10.9 g, Sodium 16.8 mg, Sugar 15.4 g
Tips:
- Choose the right tapioca pearls. Pearl tapioca, also known as boba, is the most common type used in porridge. You can find it in Asian grocery stores or online. Make sure to choose small or medium-sized pearls, as they will cook more evenly.
- Soak the tapioca pearls before cooking. This will help them to soften and cook more quickly. Place the tapioca pearls in a large bowl and cover them with cold water. Let them soak for at least 30 minutes, or up to overnight.
- Cook the tapioca pearls in a large pot of boiling water. Once the tapioca pearls have soaked, bring a large pot of water to a boil. Add the tapioca pearls and cook them according to the package directions. Stir them occasionally to prevent them from sticking together.
- Once the tapioca pearls are cooked, drain them and rinse them with cold water. This will remove any excess starch and help to stop the cooking process.
- Add your desired toppings. Once the tapioca pearls are cooked, you can add your favorite toppings. Some popular options include coconut milk, honey, fruit, and nuts.
Conclusion:
A delicious and versatile breakfast option, tapioca porridge is a great way to start your day. Whether you like it sweet or savory, there are many ways to customize it to your liking. With its creamy texture and mild flavor, tapioca porridge is a great way to get your daily dose of carbohydrates and fiber. So next time you're looking for a quick and easy breakfast, give tapioca porridge a try.
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