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 know this is a ‘puffs’ recipe…but could you roll it out thin in one big sheet and then break it up into small pieces…like coco pebbles? would it work?
thanks!
i’m sure that would work!
How is this Paleo?
I’m just wondering what kind of cocoa powder you use. Get confused with why all the Dutch process And what not so i get confused with which one I should use and is best when trying maintain a paleo diet! Anything help! Thanks
just any unsweetened cocoa powder i find at whole foods. nothing special
Hi! Anyone know if Stevia might work as a replacement for the palm sugar, and if so, how much I should use? My little one has a yeast overgrowth and can’t have any dairy or any kind of sugar/sweetener except a tiny bit of fruit and Stevia. I am really struggling to come up with snacks for her, and I think she would love these, so any advice is greatly appreciated!!
yowza. I first made the cinnamon toast crunch cereal and was SOOO amazed at how wonderfully it turned out! I just made these cocoa puffs, but instead of rolling them into small balls I rolled it out and cut it into small squares (kind of like the cinnamon toast crunch).
Um. Can I say YUM???? It’s DANGEROUS to make these because I could seriously eat a whole batch in one sitting! good thing I only made a half batch.
Love it! This would work great as just chocolate crispy cookies, a base for a cheesecake (ground up) or a pie crust or anything, really! so versatile, and super yummy.
(PS – I used melted ghee in place of butter and my almond flour wasn’t blanched. still turned out wonderfully)
This is the best cereal! I haven’t had cereal in almost a year and did miss it. This is great. THANKS!!!
Finally got around to making these today and they are great! I have two kids with celiac, so we are always looking for fun, healthy, gluten-free recipes. This was very easy! I found the combination of a pastry bag with no tip, and a butter knife to be the fastest way to make the little balls. I squeezed a little out and then cut it off with the knife. So much faster than rolling them in my hands (and less sticky!). Thanks for this recipe!
My 4 yr old used to love Gorilla Munch Cereal (like Kix but gluten free), but can no longer have them due to food allergies. So, I was looking for a way to replicate it with ingredients he can have. This is almost perfect, but he can’t (won’t) eat anything chocolate. Do you think I could just leave the cocoa out & still have a tasty cereal? Would I need to decrease any liquid if I do?
Can I use egg whites instead of one egg and one egg white? I have a crazy intolerance to yolk. These look amazing and I’d love to do it!
i’m not sure it would come out the same way
I was so surprised to find that I could make a paleo cereal that wasn’t just nuts and raisins. I’m not a granola fan so was desperate to find something else I could make for me and my 13 yr. old daughter.
I doubled this recipe just so we could have enough for a few bowls of cereal or just to munch on as a snack desert. Even though they didn’t stay round (they flatten like a cookie), they were still great!!!
I have to say they are very yummy, my daughter has already tried some with almond milk and they were a huge hit.
I am still making them as I type…it made 5 large 11×17 sheet pans worth of cereal…YEAY!!!
I will definitely be making these again. I am going to try using a pastry bag next time to save on time.
Thank you