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.
I didn’t see approximately how many they would make OR how to store them and for how long. Anyone? Anyone? Bueller?
I’ve kept mine in a container in the freezer and they stay crunchy this way.
You will end up with roughly 2 large cookie sheets full of cereal! And as long as you store them in your freezer they should keep crispy for weeks! (Maybe longer!)
OMG – Cocoa Puffs. I always knew you rocked, but Cocoa Puffs. You are a genius and may actually walk on water in my mind :o)
This sounds amazing mmm I bet this would be so good crumbled on top of some kind of ice, preferably java 🙂
Wow! Mind blown!
Does coconut oil work well with this?
Yeah! Coconut oil will work great 🙂
Yes, coconut oil worked great for this recipe. I made them last night for a morning treat to have today at work. Best thing ever!! I feel great with no crash from the processed sugar high. There were 2 things I did differently: 1.) was I used coconut oil and 2.) I used a pastry bag and a medium size star icing tip to make smaller bits of cereal. It was too hot to roll them by hand… They cooked faster because they were smaller so monitor them until you figure out a good cook time. They looked really cute as little stars!!
Thanks for this tip.. Rolling the balls were very tedious. I’ll use a pastry bag and save myself some time!
Yeah.. this cereal is def. a project 🙂 One of those things you make for the sheer fun! Whats important is that all the hard work pays off and that they are super delis!!
Is there anything I can substitute for the coconut palm? I ask because it is a specialty ingredient I will have to order, and I am not sure my picky son will like these. SO far he has not liked anything I have made with almond flour. I would hate to spend $20 on sugar that I will never use if he doesn’t like these either. Thanks in advance.
I have also noticed that these “paleo” products are becoming more mainstream and accessible in grocery stores. Here in California, we have Winco, which is a discount grocery retailer that has many of the ingredients we want in bulk–LAST place I thought to go to find this stuff… So check in your neighborhood and ask your grocery store managers. With enough questioning, they’ll bring it in. Then you won’t have to pay shipping! Good Luck and don’t give up! My kids love the coconut sugar. It’s plenty sweet!
Kelly- Feel free to use another Granulated Sugar of choice! (Just stay away from liquid sugars!)
Tapioca flour-can that be substituted with another type of flour? Coconut maybe? That’s the only ingredient I don’t have & I want to make them tonight! Ha! Plus I don’t know where to buy it, maybe Whole Foods?
Coconut flour might work…it’ll probably give it a different texture because coconut flour is a bit heavier than tapioca flour. I think the tapioca flour gives the puffs a more light and airy result. I’d try it! Let us know what happens if you do!
Hi Mo!
A general rule of thumb is that you can only substitute a starch for another starch. So, I would recommend using potato starch or arrowroot instead. Coconut won’t work properly in the recipe! Good Luck 🙂
Thank you for the tip! I’m just starting to learn about all these things and hate trying something new and having to scrap it because it didnt work.
Loved these! They satisfied my cereal and sweet tooth cravings! The recipe is a keeper!
SO happy to hear it! Xx
Genius. Pure genius.