If you haven’t seen the website Real Sustenance, you are soon to be taken to an amazing food wonderland. I’m not sure how I ever came across Brittany and her fantastic recipes, but I am SO glad I did. Her recipes are creative, gorgeous, and extremely delicious. And she doesn’t just create paleo recipes, she creates recipes that help with many allergy issues that plague people and their families. I can promise you that with Brittany’s recipes, none of your friends or family members will go unsatisfied.

Check out Brittany on:

Her Website

Her Facebook

Her instagram @brittany_angell

In her books:

  1. The Essential Gluten-Free Baking Guide: Part 1
  2. The Essential Gluten-Free Baking Guide: Part 2


I might possibly be Juli’s biggest fan. I absolutely adore her non-dogmatic and very real life approach to Paleo. I am so thrilled to be guest posting here today!

I consider myself  “mostly- paleo”. As an individual with Hashimotos disease I found Paleo was the most effective way to push my disease into remission.  I create Grain Free and mostly Paleo recipes with a focus on avoiding top allergen foods.

Having gone through a period of feeling extremely deprived and limited in what I could eat- it was so important to me to figure out a way to recreate my favorites all over again.   Food is happiness. I get excited in between my meals..and I honestly believe that’s the only way to live.  I decided a few years ago that I was going to love every bite of food that I took. Granted it took some time, lots of research and experimenting to make that happen. But I did it (and I highly recommend challenging yourself in the same way!)  Food should be good!   This cereal recipe is a manifestation of  that frame of mind.  Don’t get me wrong I love my sautéed veggies and bacon for breakfast most days- but sometimes I just need some cereal.

I’ve been on a cereal kick this last month- first came the  Cookie Crisp recipe, then Cinnamon Toast Crunch . And now THESE.  They are crispy, crunchy and hold up fabulously in milk. If you store them in your freezer they will stay fresh for a very long time. 


4.9 from 14 reviews

Guest Post: Paleo Cocoa Puffs
Prep time

Cook time

Total time


  • ¾ Packed Cup of Blanched Almond Flour
  • 1 Cup + 2 Tbsp Tapioca Starch/Flour
  • ½ Cup Cocoa Powder
  • ¼ tsp Salt
  • ⅔ cup Coconut Palm Sugar
  • 2½ tsp. Baking Powder
  • 1 Tbsp Vanilla Extract
  • ⅓ Cup of oil or Melted Butter (dairy or nondairy)
  • 1 Egg + 1 Egg White

  1. Preheat Oven to 350 degrees.
  2. Mix together the dry ingredients (Almond Flour, Tapioca Flour, Cocoa Powder, Salt, Palm Sugar, and Baking Powder).
  3. Add in the Vanilla, Oil, and Eggs. Mix really well (don’t be afraid to get your hands dirty!)
  4. Line 2 large baking sheets with parchment paper.
  5. Roll teaspoon sized balls of dough (or smaller if you have the patience) in between your palms to create little cocoa puff balls. If you find your hands getting sticky- rinse them off and dry them before continuing and or dust your hands with a little extra tapioca starch.
  6. Use about half the dough to make cocoa puffs for the first baking sheet. Leave a little space between each cocoa puff as they will expand in the oven.
  7. Place the first baking sheet into the oven and bake 18-20 minute. Halfway through baking using a spatula to flip the cocoa puffs over so that the bottoms do not burn.
  8. While the first tray is baking, prepare your second tray of cocoa puffs and follow the same baking instructions.
  9. Let cocoa puffs cool completely before eating. (They will get crispy as they cool).


Brittany Angell is the Author of the best selling Essential Gluten Free Baking Guides Part 1 & 2  and is founder  of RealSustenance.com (soon to become BrittanyAngell.com).  Brittany’s focus is on recreating otherwise hard to find recipes that are Grain Free and Paleo as well as Dairy/ Egg and Refined sugar Free. Having a number of food intolerances herself, she puts a huge emphasis on giving readers substitution information to their hearts content.