Brazilian Gluten-Free Breakfast Feast: Tapioca Crepes, Quinoa Porridge, and Coconut Mango Salad

Allergens

None (gluten-free)

Ingredients

• 1 cup tapioca flour
• 1 cup water
• 1/4 teaspoon salt
• 2 cups milk (dairy or non
• dairy)
• 3 tablespoons vegetable oil
• 1 cup quinoa, rinsed and drained
• 2 cups water
• Pinch of salt
• 1 ripe mango, diced
• 1/2 cup shredded coconut
• 1/4 cup chopped cilantro
• 2 tablespoons honey or agave syrup

Instructions

1. Prepare the tapioca crepes: In a large bowl, whisk together tapioca flour and water until smooth. Stir in salt and milk. Heat a non stick pan over medium heat. Add 1/4 cup of the tapioca batter and swirl to coat the pan evenly. Cook for 2 3 minutes per side or until golden brown. Repeat until all crepes are made.
2. Cook the quinoa porridge: In a saucepan, combine rinsed quinoa with water and a pinch of salt. Bring to a boil, reduce heat, cover, and simmer for 15 20 minutes or until tender and absorbed. Set aside.
3. Assemble the coconut mango salad: In a bowl, toss together diced mango, shredded coconut, chopped cilantro, and honey or agave syrup.
4. To serve, place tapioca crepes on a platter, spoon quinoa porridge into a small bowl, and top with the coconut mango salad.

Chef’s Insight

The combination of creamy quinoa porridge and delicate tapioca crepes creates a perfect balance of textures, while the refreshing coconut mango salad adds a vibrant touch to the dish.

Notes

For a vegan option, replace honey with agave syrup or maple syrup.