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AIP Breakfast Tapioca Porridge (Grain Free and Paleo)
Breakfast American

AIP Breakfast Tapioca Porridge (Grain Free and Paleo)

5.0

Prep
10 min
Cook
35 min
Total
45 min

Instructions

  1. 1 Make sauce: Grease a medium 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.
  2. 2 Make porridge: Fill a large 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.
  3. 3 Meanwhile, blend coconut milk, dates, maca powder, and vanilla in a blender until smooth.
  4. 4 Strain tapioca porridge through a fine-mesh strainer and return to the pot over low heat. Stir coconut milk mixture and 1 packet stevia powder into porridge. Simmer until liquid is absorbed, about 5 minutes more.
  5. 5 Pour porridge into 3 wine glasses and top with raspberry-rhubarb sauce.

By Little Bites of Beauty

Vegan Apple-Yogurt Parfait with Maca Powder
Breakfast

Vegan Apple-Yogurt Parfait with Maca Powder

Prep
20 min
Cook
Total
260 min

Instructions

  1. 1 Combine carob powder and cacao powder in a small bowl. Add coconut milk little by little, mixing well until no lumps remain.
  2. 2 Mix applesauce and maca powder together in a bowl. Add raisins and 1 teaspoon maple syrup.
  3. 3 Mix shredded coconut and 2 teaspoons maple syrup together in a bowl.
  4. 4 Spoon layers of 1 tablespoon each carob mixture, maple coconut flakes, maca applesauce, and coconut yogurt, in that order, into 4 digestif glasses or small wine glasses. Cover the parfaits and refrigerate until very cold, at least 4 hours.
  5. 5 Decorate parfaits with figs, strawberries, and shaved chocolate.

By Little Bites of Beauty