Best 2 Aip Breakfast Tapioca Porridge Grain Free And Paleo Recipes
Embark on a culinary journey into the realm of "aip breakfast tapioca porridge grain free and Paleo" and discover a symphony of flavors that nourish your body and soul. This delectable dish is a testament to the harmonious fusion of ancient grains and wholesome ingredients that cater to various dietary preferences, including grain-free and Paleo lifestyles. With a focus on whole food nutrition, this breakfast porridge offers a rich tapestry of textures and flavors, promising to revitalize your mornings and set the tone for a day brimming with energy and vitality. Dive into the world of "aip breakfast tapioca porridge grain free and Paleo" and explore a culinary oasis where health and pleasure intertwine.
Here are our top 2 tried and tested recipes!
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
Tips
- Use tapioca pearls that are small. This will ensure that the porridge cooks quickly and evenly.
- Soak the tapioca pearls before cooking. This will help to soften them and reduce the cooking time.
- Use a ratio of 1 part tapioca pearls to 3 parts liquid. This will result in a porridge that is thick and creamy.
- Sweeten the porridge to taste. You can use honey, maple syrup, or another sweetener of your choice.
- Add spices and flavorings to taste. Cinnamon, nutmeg, and ginger are all popular choices.
- Top the porridge with your favorite toppings. Nuts, seeds, berries, and dried fruit are all great options.
Conclusion
Tapioca porridge is a delicious and nutritious breakfast option that is perfect for people who are following an AIP, Paleo, or gluten-free diet. It is easy to make and can be customized to your own taste preferences. So next time you are looking for a healthy and satisfying breakfast, give tapioca porridge a try!
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