With school in full swing and brisk autumn weather here to stay, freezer cooking is such a sanity saver! If you’re on the AIP, finding an AIP freezer recipe can be like looking for a needle in a haystack of recipes on the Internet. Not anymore now! (Note: This post contains affiliate links)
I’m pleased to share a new AIP freezer recipe for Taro Breakfast Porridge with Blueberries, one of the three recipes I contributed to the latest AIP Community e-book, Freezer Cooking for the Paleo AIP. This cookbook featuring AIP freezer recipes is the hard work of Jaime from Gutsy by Nature, along with 28 AIP/ Paleo bloggers to address a commonly asked question in the AIP community:’Is this recipe freezer-friendly?’
A new AIP Community Cookbook
In Freezer Cooking for the Paleo AIP, you will find:
- 123 AIP freezer recipes
- Over 70 recipes exclusive to this cookbook
- Tips on planning weekly meals
- Guide on building a stash of freezer meals
- Recipes for daily meals and special occasions
The freezer cookbook recipes include directions for packaging, freezing, storing, and serving! It covers the following categories:
- Building blocks
- Appetizers and snack
- Soups and stews
- Main dishes
- Side dishes
AIP Freezer Recipe: Taro Breakfast Porridge
Taro is a starchy corm that, once cooked, has a fluffy texture similar to potatoes. When processed in the food processor, it becomes grain-like and yields a creamy and delicious porridge that is fantastic for warming up the belly in the morning! I enjoy pairing this straight-forward AIP freezer recipe with some batch-cooked protein on the side for a quick breakfast.
Where to purchase certain ingredients online to make the recipe (affiliate links):
From now until the 9th October 2017, there’s a great giveaway to celebrate the launch of the cookbook! You can find out more and take part here.
- 3 pounds peeled and chopped taro
- 5 cups water, plus extra if necessary
- 2 tablespoons coconut oil
- 2 tablespoons gelatin powder
- 1⁄2 cup warm water
- 2 cups frozen blueberries, rinsed
- 1⁄4 cup pale honey, plus extra if necessary
- Pulse the taro chunks in the food processor until grain-like.
- Combine the taro, water, and coconut oil in a large heavy- bottomed pot. Bring to a boil, then lower the heat and simmer for 15-20 minutes, stirring occasionally to prevent the porridge from sticking to the bottom of the pot. Add extra water if necessary.
- While the porridge is cooking, sprinkle the gelatin powder over the warm water, leave it to soften (bloom), then mix well to combine.
- Add the rinsed blueberries to the porridge, turn off the heat, then stir in the gelatin mixture and honey.
- Ladle into bowls to serve with extra blueberries and honey (if desired).
- Freezing: Allow to cool completely before ladling into a regular muffin tin lined with silicone liners. Freeze for a few hours until hard enough to unmold and store the porridge cups in freezer-safe containers or resealable freezer bags. Using 1 12-cup muffin tin, expect to make approximately 2 - 3 batches to freeze the whole recipe.
- Serving: Place the porridge cups in a saucepan with just enough water to cover the bottom (2 – 3 porridge cups per person). Cover and heat over medium-low heat, stirring occasionally, until completely thawed and warmed through.
- OR, place the porridge cups in a microwave oven-safe bowl and reheat for 1 to 2 minutes, stirring halfway through.
- Add a splash of water, if needed.