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 tried this recipe and they were phenomenal! I gave samples to friends and they were a hit, I did not receive a single negative comment. The first batch I made them the suggested teaspoon size but they were a bit too big to resemble the actual cereal. I made the rest using the 1/2 teaspoon size, they are time consuming if rolled by hand but well worth it at the end. I did decrease the baking time to a total of 12 minutes and turned them at the 6 minute mark. They’re crispy just like the actual cereal and they hold really well in milk. Bottom line, they are AMAZING.
5 stars ★★★★★
Ok please don’t kill me but…
Could I use just whole wheat or white flour?
We don’t have any issues with food (that I know of for now) so I mostly just try to stick to “clean” foods. I’d have to order the almond flour and its truly beyond what I can manage for our grocery budget.
You can make almond flour yourself with raw or slivered almonds in your coffee mill or food processor. Just don’t overprocess it or you’ll end up with almond butter. You might be able to sub corn meal (that’s wild conjecture) but I wouldn’t try to sub wheat flour.
BTW, I swore I didn’t have any issues with wheat too. We went GF for a month to see if it would help with my son’s health/behavior/learning issues (it did, phenomenally) and I accidentally lost a ton of weight and felt better than I had in years. If you’re used to feeling like crap then you don’t know any different and may not even realize the extent of an effect it has on your weight, health and mood. I haven’t met a single person who seriously tried going GF and didn’t say that it turns out they were affected and had never known it.
I made these the other day and I roped my kids into rolling the dough into “puffs”. I figured they would be the ones to enjoy it so they could help. It was tedious, but definitely worth the work! These were delicious, or so my husband and kids said, since due to my stricter diet I cannot partake. Thanks for making fun food for the kiddos.
Made these yesterday and I was so impressed!! They’re delicious!! I plan on trying out some more cereal recipes now, yuummm.
I made these today mostly for my kids because as they say (whiny voice) “God Mom your such a hippie. I can’t believe you won’t buy cereal.” They are awesome! The kids LOVE them. Even my super picky neighbors kids who don’t eat anything except chicken nuggets and sugar filled processed foods tried them and liked them. I LOVE Paleo OMG. Everything I’ve tried is a keeper and my fam loves it.
I’m wondering if this would be something that could be made low carb? I’m diabetic and any starchy foods makes me so fatigued, it’s just not worth it. I use almond flour, and eggs but no dairy due to allergies.
These look amazing! How difficult are they to make though? I’m not the most talented at cooking, but I definitely would like to try these out.
My kids love these.. I use a piping bag to make them… So much easier,,
Just made these today and WE LOVED THEM! Very easy too. I did roll smaller balls but I got a system going and managed to roll them pretty quickly. I’ve made your cookie crisp cereal as well and also loved it. I feel like a rock star! Thank you!!
This recipe is absolutely fabulous. My husband has been on the paleo diet for almost two years now. He had convinced me to try it. I was skeptical at fist, but now, I am trying great, new recipes. I’ve made this cocoa puff for my 5 year old daughter, who loves her sugar coated cereal :/ We’ve made it together and the comment I got “Mom, these are great”! It’s worth it. I know she gets nutritious breakfast!
Although, I didn’t read about NOT adding honey. So mine were a lot stickier and had to spoon them out. But turned out great in taste. Next time, I will add granulated sugar of some sort.
Thank you very much for this recipe!
Kate (from Poland)