The holidays are close and there’s never been a better time to make your favourite treats a bit healthier with cricket flour. Edible insects have grown in popularity this year, a lot more people know how sustainable, ethical, and nutritious they are. And we just started selling cricket flour from our own farm on this website! We have a few recipes to inspire you to bake something delicious and nutritious.
Cricket flour to increase the nutritional value
Adding cricket flour to any recipe is sure to boost the protein and fibre content – and that’s really important because holiday sweet treats usually lack both. And on top of that just 10 g of our flour is enough to cover the daily needs for vitamin B12 and iron! Check out our previous blog post to see how we managed to produce such a nutritious flour. And then get cooking with the following cricket flour enhanced recipes.
Almond biscuits
Ingredients
- 150 g Butter
- 280 g Sugar, fine
- 3 Eggs, medium
- A pinch of salt
- 1 Vanilla pod
- 1 Peel from a larger orange
- 400 g Flour, fine
- 6 g Baking powder
- 20 g Cricket flour
- 200 g Almonds, whole
Directions
- Mix butter, sugar, and vanilla seeds in a bowl, don’t whisk.
- Gradually add eggs while mixing.
- Add the remaining ingredients and mix.
- Form lumps and put on a baking tray.
- Bake at 180°C (160°C with hot air) for about 10 – 15 minutes.
Chocolate bread
Ingredients
- 150 g Butter
- 420 g Condensed milk
- 300 g Chocolate (55% cocoa content)
- 150 g Almonds, whole
- 150 g Butter cookies
- 50 g Apricots, dried
- 50 g Plums, dried
- A pinch of chilli powder
- 2 tsp Cinnamon
- 10 – 20 g Cricket flour
Directions
- Get ready a bread baking form and line it with a plastic wrap.
- Melt butter, condensed milk, and chocolate.
- Add chilli and cinnamon into the liquid mixture and stir.
- Add whole almonds, crushed cookies, and cricket flour.
- Add coarsely chopped dried apricots and plums.
- Pour the finished mixture into the form and let harden in a cold environment.
- Flip the now solid bread out of the form (the plastic wrap will make sure nothing sticks to the walls) and slice into 3 – 5 mm slices with a sharp knife.
Cornflake cookies
Ingredients for the cookies
- 250 g Sugar, fine
- 80 g Heavy cream
- 130 g Butter
- 80 g Almonds slices
- 120 g Corn flakes
- 10 – 20 g Cricket flour
Ingredients for the topping
- 100 g Chocolate
- 50 g butter
Directions
- Melt butter and cream in a pot on the stove.
- While that’s going on put the sugar in a pan and slowly melt it.
- Pour the melted cream and butter over the caramelized sugar and let cook until brown then take away from the stove.
- Add almonds, corn flakes, and cricket flour into it, mix well and start shaping the dough into lumps on and set them on a baking tray. Use gloves the caramel mixture will be hot.
- Melt chocolate and butter for the topping.
- Decorate the dough lumps with chocolate and let sit until cooled down. Then put in a fridge to harder faster.
Gingerbreads
Ingredients
- 220 g Honey
- 1 Egg
- ½ tsp Cinnamon
- ¼ tsp Clove
- A pinch of nutmeg
- A pinch of coriander
- A pinch of ginger
- A pinch of new spice
- A pinch of cardamom
- 1/3 tsp white pepper
- A pinch of salt
- 320 g flour, fine
- 8 g sodium bicarbonate
- 10 – 20 g Cricket flour
Directions
- Melt honey and let cool down.
- Add egg and all spices to honey and mix.
- Gradually work in flour and the remaining ingredients and create dough.
- Shape the dough into small balls the size of 1 EUR coin (or a 10 CZK coin) and place them on a baking tray lined with a baking paper of greased. (Note: The dough is sticky so make your hands wet before working with it.)
- Bake at 180°C for about 6 – 8 minutes till light yellow.
- Let cool down before storing.
{{cta You can buy high quality nutritious cricket flour from our own farm right here!}}
