Happy Holiday season to all of you! By mid-december, everyone around here (at least in our neck of woods here in Connecticut ) seem to get into the holiday mood! Folks are taking days off from work just so that they can finish up their christmas shopping or just so they can hang out at home and take it easy. I feel so happy that I don’t need to take days off from work like other folks – you see I have been ‘off-work’ since when i quit my job earlier this year 🙂 . And what a wonderful and relaxing 11 months it has been! To tell you the truth, I have been in a ‘holiday’ mood through out the past year 🙂 I am loving every minute of it as well as am thankful to God for being able to enjoy this luxury.
Now ever since having gone paleo, warm oatmeal had gone out of my life too! I missed it a lot! Especially now in this cold, cold new england winter weather, I really started craving for something warm that I could slurp lazily in the mornings. And thus in desperation I created this recipe which I honestly didn’t need to try very hard.! Since I used to make tapioca coconut pudding regularly, this recipe was only a slight extension of that one where I decided to add tiger nut flour additionally. I was so glad I did. Addition of tiger nut flour tastes the texture of the pudding considerably. Before where it used to be a huge lumpy mass, now we have a coarse, gritty and more ‘porridge like’ texture! Plus the tiger nut flavor imparts it a delicious nutty flavor!
You may have the question ‘What is a tigernut?’. Well, it isn’t a nut, as the name implies. It is a small root vegetable that grows in Northern Africa and the Mediterranean. Tigernut flour is naturally gluten free and Paleo. And it offers those allergic to nuts an option for adding protein when baking and cooking. High in fiber, iron, potassium, protein, magnesium, zinc and vitamins E and C, tiger nuts were the primary food of our ancient ancestors who lived in East Africa between 2.4 million and 1.4 million years ago, according to a 2014 Oxford University study. One ounce of these crunchy root vegetables contains 40 percent of the recommended daily fiber intake1.
Ok enough jibber-jabber, here’s the recipe 🙂 Sharing this recipe at the Paleo AIP recipe Roundtable this week hosted by Phoenix Helix. 
Tapioca pearl porridge (Paleo, AIP, Vegan, Gluten free)
Notes
After soaking the tapioca pearls should measure to almost 1 cup since they bloom/swell on soaking.
For toppings, you can use fresh or frozen berries or any other fruits!
Ingredients
- 1/2 cup tapioca pearls , soaked in water for 3-4 hours or overnight
- 1/2 cup coconut milk
- 1/2 cup water
- 2 tbsp tigernut flour
- pinch sea salt
- extra water as needed
- 1-2 tsp maple syrup (per taste)
For topping:
- fresh or frozen fruits
- shredded coconut
Instructions
- Wash the pre-soaked tapioca pearls thoroughly in water and drain the water. Repeat this 2-3 times until the water runs clear.
- Add the washed tapioca pearls to a small cooking pot. Add the coconut milk and the water and the sea salt. Heat on medium heat until the mixture starts to boil. Then turn heat to low and cover and cook for 2-3 mins.
- Open the pot and stir once.
- Now add the tiger nut flour to the mixture and stir continuously on low heat until a porridge like consistency is obtained (about 1-2 mins). You may need to add some more water if the mixture gets too thick.
- Turn heat off and add maple syrup per taste. Serve porridge warm topping with fresh or frozen berries/fruits and / shredded coconut.
Wonderful recipe!
thank you! Glad you liked it!