I’ve been looking for oats substitutes. I’m toying with the idea of going Paleo but my biggest reluctance is giving up muesli and porridge. I actually saw the idea of using tapioca in a cook book for something completely different, but it got me thinking… It took me a few weeks to find some and since I bought it, it is everywhere I go! Please don’t be deterred by seemingly hard to find ingredients!
About.com defines Tapioca as:
“Tapioca is the starch extracted from the cassava root. The cassava plant is native to Brazil, where it is known as “mandioca” and its starch is referred to as “tapioca”. Cultivation of the cassava plant has spread throughout South America and Africa, while culinary use of tapioca has become popular throughout the world.”
I have seen a couple of different sized ‘pearls’ available to buy but in this instance I bought the small pearls. It is a gluten-free product, but worth baring in mind is that it is pretty much 100% carbohydrates.
There are so many ways I want to experiment with this new ingredient but for now I am very, very happy to present this recipe to you and I hope that you enjoy it as much as I do! The creaminess of this pudding is spectacular!
25g Tapioca Pearls
1 cup Unsweetened Almond Milk
Extra water (or Coconut water)
1 Medjool Date, chopped
1/2 tsp Cinnamon
1/2 tsp each Mesquite and/or Maca Powder (optional)
1/2 small Apple – red or green, grated
Additional fruit for serving plus any nuts or seeds of choice
Soak the tapioca pearls in 1/2 a cup of Almond Milk overnight.
In the morning, place the remaining almond milk, the tapioca and soaking milk, the date, cinnamon and mesquite/maca powders in a small sauce and bring to a low simmer. Stir continuously, adding some water or coconut water if it starts to catch.
Simmer for around 5 minutes before adding the grated apple.
Simmer a further minute and take off the stove. Let sit for a minute to thicken.
Serve with your choice of toppings!