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Hi.

Welcome to my blog. I create and share Allergen Free and Special Diet recipes (Paleo/Keto/Vegerarian and Vegan) to provide delicious options so no one is ever left out! Food is happiness and you’ll find a lot of that here! <3

Copycat Reese’s Puffs Cereal! (Gluten/Grain/Dairy Free)

Copycat Reese’s Puffs Cereal! (Gluten/Grain/Dairy Free)

Yes, this is cereal, but that doesn't mean you can't enjoy these for dessert! They are basically like chocolate and peanut butter cookies in milk. The best. And 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.

Ingredients

For the Chocolate Puffs:

·      ¾ Packed Cup of Blanched Almond Flour (108g)

·      1 Cup + 2 Tbsp Tapioca Starch/Flour (148g)

·      ½ Cup Cocoa Powder (43g)

·      ¼ tsp Salt

·      2/3 cup Coconut Palm Sugar (106g)

·      2½ tsp. Baking Powder

·      1 Tbsp Vanilla Extract

·      1/3 Cup of oil or Melted Butter (dairy or nondairy) (75g)

·      1 Egg + 1 Egg White

For the Peanut Butter Puffs

·      1/4 Packed Cup of Blanched Almond Flour (36g)

·      1/2 cup Peanut Butter Powder (with sugar and salt) (72g)

·      1 Cup + 2 Tbsp Tapioca Starch/Flour (148g)

·      1/3 cup Coconut Palm Sugar (53g)

·      2½ tsp. Baking Powder

·      1 Tbsp Vanilla Extract

·      1/3 Cup of oil or Melted Butter (dairy or nondairy) (75g)

·      1 Egg + 1 Egg White

Instructions

1.    Preheat Oven to 350 degrees.

2.    Make the chocolate puffs.

3.    Mix together the dry ingredients (Almond Flour, Tapioca Flour, Cocoa Powder, Salt, Palm Sugar, and Baking Powder).

4.    Add in the Vanilla, Oil, and Eggs. Mix really well (don’t be afraid to get your hands dirty!)

5.    Line 2 large baking sheets with parchment paper.

6.    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.

7.    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.

8.    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.

9.    While the first tray is baking, prepare your second tray of cocoa puffs and follow the same baking instructions.

10.  Make the peanut butter puffs using the same technique (by mixing the dry ingredients then adding in the wet ingredients).

11.  Let cocoa puffs cool completely before eating. (They will get crispy as they cool).

Notes

This recipe for the peanut butter puffs was made using peanut butter powder that contained sugar and salt. If you're using a peanut butter powder lacking sugar and salt, use the same amounts of salt and sugar as in the chocolate puff recipe.

Due to the extra sugar and cocoa powder in the chocolate puffs, they will yield a little more than the peanut butter. Feel free to double the peanut butter puff recipe if you want a more equal amount of each type of puff.

 

 

 

 

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