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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.
Ingredients
Raspberry-Rhubarb Sauce
- 1 teaspoon coconut oil
- 2 cups frozen chopped rhubarb
- 1 tablespoon water, or as needed (Optional)
- 1 cup raspberries
- 1 packet stevia powder, or to taste (Optional)
Porridge
- 2 cups water, or as needed (Optional)
- ¾ cup small tapioca pearls
- 2/3 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 (Optional)
Directions
Step 1
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.
Step 2
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.
Step 3
Blend coconut milk, dates, maca powder, and vanilla extract in a blender until smooth.
Step 4
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.
Step 5
Pour porridge into 3 wine glasses and top with raspberry-rhubarb sauce.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 3 | |
| Calories 352 | |
| % Daily Value * | |
| Total Fat13g | 16% |
| Saturated Fat11g | 55% |
| Sodium17mg | 1% |
| Total Carbohydrate58g | 21% |
| Dietary Fiber7g | 26% |
| Total Sugars15g | |
| Protein4g | |
| Vitamin C17mg | 87% |
| Calcium105mg | 8% |
| Iron3mg | 14% |
| Potassium546mg | 12% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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