If you haven’t seen the website BrittanyAngell.com*, 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 Facebook
Her instagram @brittany_angell
*As of 6/2017 Brittany’s website is inactive.
In her books:
- The Essential Gluten-Free Baking Guide: Part 1
- The Essential Gluten-Free Baking Guide: Part 2
- Every Last Crumb
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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.
Guest Post: Paleo Cocoa Puffs
Ingredients
- ¾ Packed Cup of Blanched Almond Flour
- 1 Cup + 2 Tbsp Tapioca Starch/Flour
- ½ Cup Cocoa Powder
- 1/4 tsp Salt
- 2/3 cup Coconut Palm Sugar
- 2 1/2 tsp. Baking Powder
- 1 Tbsp Vanilla Extract
- 1/3 Cup of oil or Melted Butter (dairy or nondairy)
- 1 Egg + 1 Egg White
Instructions
- Preheat Oven to 350 degrees.
- Mix together the dry ingredients (Almond Flour, Tapioca Flour, Cocoa Powder, Salt, Palm Sugar, and Baking Powder).
- Add in the Vanilla, Oil, and Eggs. Mix really well (don’t be afraid to get your hands dirty!)
- Line 2 large baking sheets with parchment paper.
- 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.
- 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.
- 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.
- While the first tray is baking, prepare your second tray of cocoa puffs and follow the same baking instructions.
- 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 *no longer active). 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.
Oh my GAWD…I have to make these soon. I randomly started craving breakfast cereal this past weekend. Probably not the healthiest breakfast, but dammit, I’m going to make this and enjoy every last bite.
could you just use a cookie press instead? I just don’t know if the dough (too sticky maybe) would pass through the press easy enough. Have you ever tried that?
This dough isn’t terribly sticky- it can get tacky but I combat that with oiling my hands a little bit. I’ve never used a cookie press..so I’m not sure about the sizing. So if you give it a try please come back and share your results. Just keep in mind that if your cookies are larger than the size I call for in the recipe that your baking time may need to be extended some.
Get in my mouth!
Thank god I was off work today so I could make these. They’re legit. Paleo or not. I love how they are crunchy, and not too sweet. My taste buds are totally not used to conventional sugary foods anymore. One thing, Super watch the little puffs when you turn them. Especially since they are already dark from the cocoa powder, you can’t just wait for them to brown technique… I’m thinking because the sheet pan is much hotter by the time you flip them, the second side doesn’t need as long. I found about 9 minutes on one side, 6-7 on the other.. Either way, Seriously legit. THANK YOU!!
SO glad you liked them!! I’m working on a “Reeses” Cereal next : )
Is there is way to use all coconut flour instead of almond flour for those with a nut allergy?
Coconut flour won’t work-
However you could try using a homemade sunflower seed flour instead! I think it would taste delicious!
I have made the cookie crisp and cinnamon toast cereal from her site and they are easy and so, so good. I wish I had doubled the recipes and frozen the leftovers-maybe next time. My children get excited when they don’t have eggs for b’fast.
Yay!! SO fun to hear you have tried the other recipes 🙂
Working on a ” peanut butter”and chocolate cereal next!
Do you think these might work with flax or chia instead of egg? My son has an egg allergy. Can you suggest another possible egg replacement? I’d really like to switch my son to a more paleo diet but the egg allergy makes it pretty tough.
Hey Jessica-
The eggs help make this cereal crispy. I probsbly would keep them in this recipe.. However if you are still wanting to make cereal this cinnamon toast crunch recipe is egg free!
http://realsustenance.com/paleo-cinnamon-toast-crunch-cereal-glutengraineggdairy-free/
( I also have an egg intolerance so many of my Paleo recipes are egg free!)
Holy mother of all that is holy. Making these today for my son! Thank you!!!!! Thank you!!!!
I am so excited for these! What could I use in place of the coconut palm sugar?
Hey Rebecca- Any other granulated sugar should work. Just be sure to avoid liquid sugars as they will throw off the texture and make the cookie dough really wet!
I’m going out of town Thursday for 1 1/2 weeks so unfortunately I will have to wait exactly 1 1/2 weeks to make these!! :-/ Looks AMAZING.