This is a fun and slightly different recipe to try - served cold and warm. Tapioca is gluten free and on it's own has a high GI however the combination of tapioca with coconut milk, almonds and chia seeds helps to stabilise blood sugar levels.
2 cups tapioca
2 litres genmaicha, strained
1 tbsp maple syrup
¼ cup coconut cream
12 lychees peeled and deseeded
¼ cup slivered almonds, lightly roasted
4 tsp chia seeds
Wash and drain the tapioca and place in a pan with the genmaicha. Slowly bring to the boil. Reduce to simmer and cook uncovered stirring occasionally for 35 minutes until the liquid has absorbed into the grain. Add the coconut cream and maple syrup and stir through.
Remove the pan from the heat and stir through the lychees.
Note : Tapioca is made from the large root vegetable Cassava, native to Brazil and many other tropical countries. It is gluten free.
Makes 4 servings
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