Four Totally-Not-Icky Cricket Recipes to Try at Home

Four Totally-Not-Icky Cricket Recipes to Try at Home

Saturday October 14, 2017 Written by suzi

In our last post, we interviewed Byron Bay chef Lucas Becker who's on a mission to get us putting more insects in our grub. In this post, he shares with us his most cracking recipes containing cricket powder: falafel, chocolate tart, green smoothies and coconut cacao cookies. 

Cricket Falafel

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This is a really easy and healthy recipe for falafels, the Middle Eastern fast food. This version incorporates our most special and unique ingredient: organic cricket powder. These little patties are made of cauliflower, carrot, onion, garlic and lots of herbs. And, because they’re oven–baked, they’re not greasy or oily.

Ingredients

1 tbs organic cricket protein powder

½ red onion

½ head small cauliflower

1 carrot, cut into 4 pieces

2 garlic cloves

½ cup fresh parsley

½ cup fresh coriander

½ tsp cayenne pepper

½ tsp smoked paprika

½ tsp cumin powder

½ cup almond flour

1 egg

salt and pepper to taste

Method

Pre–heat the oven to 200°C and a medium tray with baking paper.

Put all ingredients into a food processor. Pulse until everything is minced but not pureed.

If necessary, add water one tablespoon at a time to allow the machine to do its work –  but keep the mixture as dry as possible. Taste and adjust the seasoning, adding more salt, pepper, or cayenne as needed.

Roll the mixture into balls the size of a ping pong ball. Place the falafel balls on the prepared tray. Bake until golden, for 30 to 40 minutes.

Raw Cacao Hopper Tart

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There is just one bad thing about this raw chocolate tart powered organic cacao cricket powder: you have to wait around four hours before you can start eating it. This raw chocolate tart is hands–down one of the best recipes we’ve done. The base taste amazing and has a bit of crunchiness. And the filling is just heaven! So smooth and delicious. We hope you enjoy it as much as we do.

Ingredients

Base

4 pitted medjool dates

2 cups almond meal

1 tbsp chia

1 tbsp coconut oil

3 tbsp organic cricket cacao protein powder

Filling

1 cup raw cashew nuts (soaked in water for at least 1 hour)

2 ½ cups water or coconut milk

1 cup pitted medjool dates

1/2 cup coconut oil

3 tbs raw cacao powder

Method

Cut 30cm of baking paper and line a springform pan. It’s OK to have some paper hanging out of the pan – this will help you remove cheesecake when ready.

To make the crust, simply combine all ingredients in blender, pulse until it turns into a dough.

Put crust dough inside pan and level equally. Press firmly using the tips of your fingers. It should be compact. Set aside.

For the filling, drain and rinse the cashews, put all ingredients in a blender and blend until nice and smooth.

Put filling inside pan and use a spatula to get everything out.

Put the tart in the freezer for at least 4 hours.

Tip: Before you serve the tart, leave it out of the freezer for 5 to 10 minutes for a smoother consistency.

Green Smoothie

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One of these smoothies contains 30% of the recommended daily intake for iron. Animal protein – such as cricket protein – helps to boost iron absorption from plant sources.

Makes two glasses.

Ingredients

1 full tbs (20g) cricket green superfood powder

2 medium bananas, previously sliced and frozen

1 handful of leafy greens such as spinach or kale

1 medium fresh mango (chopped)

1 green apple (chopped)

2 small pieces of cucumber

1 tsp fresh turmeric (chopped)

1 tsp fresh ginger (chopped)

1 tbs fresh parsley

Juice from ½ lemon 

1 cup of water or coconut water

Ice cubes

Method

Blend all ingredients until creamy and smooth. You can add more or less water (or coconut water) depending on how thick you like your smoothie. Pour into a glass and top it with chia seeds, fresh mint and/or matcha powder.

Coconut Cacao Cricket Cookies

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Sounds like a tongue–twister, tastes amazing! These cookies, powered with cacao cricket powder, are high in protein and deliciously soft and chewy. They are very easy to make as they don’t require any fancy equipment and just call for a few ingredients.

Ingredients

¼ cup cricket cacao protein powder

3 cups oats

2 cups desiccated coconut

½ cup cacao powder

¼ cup water

1 cup dates (chopped)

½ cup coconut oil

1 cup chopped dark dairy–free chocolate (at least 80%)

¼ cup chia seeds

Pinch sea salt

2 flax eggs (recipe for that here)

Method

Preheat oven to 180°C. Line a tray with baking paper.

Combine the protein powder, oats, desiccated coconut, cacao, dark chocolate, salt, dates and chia, and mix well.

Add the remaining ingredients: water, coconut oil and flax eggs.

Using your hands, mix it very well until all ingredients are totally combined.

To scoop out cookie dough, use your hands or a spoon. Make one little ball, then place it onto tray. Repeat this process until the whole tray is full.

Using your fingers, press the little balls into a cookie shape. Bake for 15 to 20 min or until golden and brown.

 

Still feeling icky about eating insects? Read our last Smith Journal blog, Would you Eat Crickets? Experts Think You May Have To, for a background on why experts think we should be incorporating insects into our diet. You can find more cricket protein powder recipes from the Grilo Protein folks here