Tag Archives: next millennium farms

Banana Cricket Bread

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Cricket Banana Bread

Banana Cricket Bread

This banana cricket bread is so moist, and so delicious, that I’m just warning you up front… you’re going to want to make two, because this hunk of awesomeness will be gone before it even has a chance to cool off!

Made with Next Millennium Farms Protein 2050 Organic Cricket Flour

Makes 1 loaf

 

Ingredients

1/3 cup Next Millennium Farms Protein 2050 cricket flour

1 ¼ cups all purpose flour

1 ¼ tsp baking soda

¾ tsp baking powder

 

¾ cup organic granulated sugar

1 egg

1 egg white

¼ cup plain or vanilla yogurt

3 TBSP coconut oil

1 tsp vanilla

1 cup mashed bananas (approx 2 to 3 medium)

Directions

  1. Preheat oven to 350F, 9×5 loaf pan-buttered
  2. In a bowl sift together cricket flour, flour, baking soda and baking powder. Set aside.
  3. In a large mixing bowl blend sugar, egg, egg white, yogurt, oil and vanilla. Blend in the bananas. Add the dry ingredients and mix until just combined. Do not over mix.
  4. Pour batter into a prepared loaf pan. Bake in preheated oven for 50 minutes or until a toothpick inserted into the center comes out clean.
  5. Remove from oven and let cool in pan for 5 minutes before removing.

Enjoy!

Cranberry Cricket Bark

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Cranberry Cricket Bark

A wonderful easy-to-make treat packed with cricket nutrition and antioxidants. The crunch of the nuts and roasted crickets with the sweet cranberries and dark chocolate is sure to satisfy that sweet tooth! Try different nuts and goji berries to change it up, feel free to double or triple the recipe and freeze for later.

Cranberry Cricket Bark

Made with Next Millennium Farms Protein 2050 Organic Roasted Whole Crickets

Ingredients

275 grams semi sweet dark chocolate (or 1 ½ cups chocolate chips)

1 tsp coconut oil

1/3 cup chopped pecans, or preferred other nuts

¼ cup dried cranberries

½ cup Next Millennium Farms Protein 2050 roasted crickets

Pinch of sea salt

Directions

  1. Place roasted crickets into a paper bag and vigorously shake. Place bag contents into a colander and separate the whole crickets from most of the legs. You can leave the legs in if you prefer- it’s your choice.
  2. Melt the chocolate and coconut oil over a double-boiler on low heat or in the microwave for about 45 seconds. Add chocolate in several stages to prevent burning.
  3. Stir in the nuts, cranberries, whole roasted crickets and sea salt.
  4. Spread the mixture onto a cookie sheet covered with parchment paper and place in the refrigerator to cool.
  5. Once set, chop or break up and share with your friends!

Bacon Infused Cheese Muffins

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bacon infused cheese muffins

Bacon Infused Cheese Muffins

Take a break from the sweet stuff with this savory muffin recipe that’s great for breakfast, brunch, or even dinner. Each muffin bakes with pieces of bacon and cheese that infuse each bite with their delicious flavors. Bacon, cheese, and nutritious cricket flour combine to keep you full through the morning. Eat one on your way to work or serve for brunch on the weekend.

This recipe has been brought to you by our friends at Cricket Flours.

Prep time: 15 minutes Cooking time: 18 minutes

Servings: 12

Ingredients:

  • 1 ½ cup flour
  • ¼ cup Cricket Flour
  • ¼ cup sugar
  • 1 ½ tsp baking powder
  • 1 egg, beaten
  • ¾ cup milk
  • 1/3 cup oil (bacon drippings work best)
  • ½ cup shredded sharp cheese
  • 4 cooked bacon slices

 

Directions:

  1. Preheat oven to 400°F.
  1. Grease muffin tin lined with paper muffin cups.
  1. In a medium mixing bowl combine flour, cricket flour, sugar, baking powder.
  1. In a separate bowl combine egg, milk, and oil.
  1. Add egg mixture to dry ingredients, mixing only until just incorporated.
  1. Slice bacon into small pieces, then add bacon and cheese to the muffin batter.
  1. Spoon out the batter into muffin baking pan, and bake for 17-19 minutes. Toothpick or fork should come out clean.
  1. 1 minute before removing from the oven, add a few small pieces of bacon and cheese for a flavorful and colorful topping.

Cricket Carrot Cake

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Carrot Cricket Cake

 

So you LOVE carrot cake? You would LOVE to have a big piece. But all that oil and sugar? What to do?……Make this yummy, healthier version and feel great giving yourself and your family a dessert that packs a secret punch of nutrition.

 

Cricket Carrot Cake with Cinnamon Cream Cheese Frosting

Made with Protein2050 Organic cricket flour

Makes 1 loaf or 6 mini loaves

 

Ingredients

¼ cup NMF Protein2050 organic cricket flour

1 cup whole wheat pastry flour

¼ cup quick oats

1 tsp cinnamon

1 tsp baking powder

½ tsp baking soda

¼ tsp salt

 

2 medium bananas, mashed

½ cup organic brown sugar

1 egg

1 egg white

1 tsp vanilla

 

3 Tbsp unsweetened organic applesauce

1 Tbsp coconut oil

1/3 cup unsweetened organic almond milk

1 cup shredded carrots

¼ cup chopped pecans, plus 2-4 tbsp for topping

 

Cinnamon Cream Cheese Frosting

250 g low fat cream cheese, softened

½ cup icing sugar

1/8 tsp cinnamon

½ tsp vanilla extract

 

Directions

  1. Preheat oven to 350F. Prepare mini loaf pan by spraying or buttering six spaces. Or prepare an 8×4 or 9×5 regular pan.
  2. In a large bowl whisk together the first group of dry ingredients, flours, oats, cinnamon, baking powder, baking soda and salt. Set aside.
  3. In another bowl mix together mashed banana, brown sugar, egg, egg white and vanilla until creamy. Add applesauce, coconut oil and almond milk, mix again. Fold in the carrots.
  4. Add your wet ingredients to the dry ingredients and only mix until combined.
  5. Fold in ¼ cup pecans.
  6. Pour into loaf pan(s).
  7. If making mini loaves bake for 20 minutes, until a toothpick can be inserted into the center and comes out clean. If making one large loaf bake for 40-45 minutes using the toothpick rule.
  8. Remove from oven and let cool for 10 minutes before removing from the pan. Continue to cool completely before frosting.

Frosting :

  1. Beat cream cheese, icing sugar, cinnamon and vanilla with a hand mixer for a minute or two until smooth.
  2. Spread onto your carrot cakes and top with chopped pecans.

Chocolate Zucchini Cupcakes with Cricket Flour

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Chocolate zucchini cricket cupcakes

These tasty cupcakes are a healthier version of those cupcakes we desperately want to eat but avoid due to oils and refined sugars. Nothing like a little zucchini and cricket flour from Next Millennium Farms to add energy and nutrients to your chocolate fix!

 

Chocolate Zucchini Cricket Cupcakes with Strawberry Buttercream

Made with Protein 2050 organic cricket flour

Makes 12 Cupcakes

Ingredients

¼ cup NMF Protein2050 organic cricket flour

1 cup organic whole wheat pastry flour

1/3 cup unsweetened cocoa powder

1 tsp baking soda

¼ tsp salt

 

1/3 cup agave nectar or organic honey

2 Tbsp coconut oil

1 tsp vanilla extract

1 egg

1 egg white

 

1 cup shredded zucchini

¼ cup unsweetened organic applesauce

½ cup unsweetened almond milk

½ cup unsweetened chocolate chips

 

Strawberry Buttercream icing

1 cup butter, softened

1/2 cup strawberries, pureed

4 cups icing sugar

Directions

  1. Preheat oven to 350F. Prepare muffin tin with 12 cupcake liners.
  2. Remove excess water from zucchini using some paper towel to squeeze out as much moisture as possible.
  3. In a bowl whisk together first group of dry ingredients and set aside.
  4. In a second bowl combine honey (or agave), coconut oil, vanilla, egg and egg white and use an electric or hand mixer on low until well-combined and smooth.
  5. Add zucchini, applesauce and almond milk and mix again.
  6. Slowly add the dry ingredients to the wet and mix just until combined – do not over mix.
  7. Fold in the chocolate chips.
  8. Divide batter into the cupcake liners.
  9. Bake for 20-25 minutes, until you can insert a toothpick into the center and it comes out clean.
  10. Let cool for 5 minutes in the pan and then remove to continue to cool completely before icing.

Strawberry Buttercream icing directions

  1. Cream together butter and strawberry puree using an electric or hand mixer.
  2. Add icing sugar and continue to mix until smooth.
  3. Frost some delicious cupcakes

Cricket Flour Pancakes and Waffles

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cricket flour pancakes and waffles

 

This delicious recipe comes to you from Megan Stevens of www.eatbeautiful.net . Megan is an author, blogger, and all around food and health enthusiast!

There is also an egg-free, nut-free, dairy-free version of this recipe on her blog. There are two Paleo recipes with cricket flour; both gluten-free, grain-free and sugar-free to accommodate different people’s dietary needs.

Thank you, Megan!

 

CRICKET FLOUR PANCAKES AND WAFFLES

This batter can be used for pancakes or waffles. They are good by themselves, very substantial for a meal, and also excellent with any traditional toppings. I am partial to having them with maple syrup and butter, since I grew up with buckwheat pancakes with maple syrup; and these are quite similar. If you can’t have chia seeds, try substituting in coconut flour for the seeds, or another grain-free flour substitute you can have.
Servings Prep Time
3-4people 10minutes
Cook Time
15minutes
Ingredients
Instructions
  1. Place all the ingredients in a blender.
  2. Blend on medium speed for 30 seconds, or until you have a mostly smooth batter.
  3. Allow the batter to set up and thicken for 10-15 minutes. The chia seeds will perform this action.
  4. Heat a griddle or cast iron skillet with 1 T. preferred fat and fry up those pancakes, adding more fat as needed. They will cook as traditional pancakes do

Congratulations to the “Hoppy” Winner!

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Organic Cricket Flour

Next Millennium Farms is happy to announce that Julene Sinclair of California is the winner of a one-pound bag of organic cricket flour! Way to go, Julene!

She was lucky enough to win the prize through The Paleo Mom’s giveaway. This is the second time that Next Millennium Farms has provided prizing for The Paleo Mom.

The winner is new to using cricket flour in her cooking and baking, so she was provided with a link to some delicious recipes that incorporate the flour.

Are you starting to get curious about cooking and baking with cricket flour, or snacking on some whole roasted crickets or mealworms?

Well, we’re making it easy for you!

Go to our store, and when you check out your order, you’ll receive 20% off your order, just by entering promo code NMF2015 by Sunday January 11th, 2015.

Now that’s something to chirp about!

Cricket Caramel Cheesecake

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Mini Caramel Cheesecake with Crickets

Mini Cheesecake with Caramel Crickets

 

Just the cheesecake you are always dreaming of- creamy, rich and delicious. Thankfully, these are one-biters so you can have more than one piece! The gluten-free cricket crust and candied crickets on top make this dessert a one of a kind conversation piece and a great dish for anybody curious about the sweeter taste of crickets.

 

Made with Next Millennium Farms Protein2050 Gluten Free Cricket Flour and Organic Roasted Crickets

Makes 48 one-bite cheesecakes

 

Ingredients

Crust

2/3 cup pecans

¾ cup flaked, unsweetened organic coconut

¼ cup cashew butter

2 TBSP organic local honey

2 TBSP coconut flour

4 TBSP ground almonds or almond meal

¼ cup butter, room temperature

Pinch of sea salt

¼ cup NMF Protein2050 organic cricket flour (gluten free if necessary)

 

Cheesecake

2 eggs

½ cup organic sugar

500g cream cheese, room temperature

½ cup whipping cream

2 tsp custard powder

 

Topping

¼ cup NMF roasted organic crickets

2 TBSP granulated honey

Pinch of sea salt

¼ cup Dulche de Leche caramel, room temperature

 

Directions

 

  1. Preheat oven to 350F
  2. Line one or two mini muffin pans with mini muffin cups, foil candy cups work especially well.
  3. For the crust, place pecans into a food processor and mix until the oils begin to give the nuts a pecan butter texture.
  4. Add the coconut, cashew butter, honey, coconut flour, almond meal, butter, salt and NMF cricket flour. Pulse until well combined.
  5. Remove from processor and place in a bowl in the fridge for 10 minutes to stiffen while you make your cheesecake mixture.
  6. In a medium bowl beat together the eggs and sugar until light and fluffy.
  7. Alternate adding the cream cheese and cream in small amounts and continue to beat. *NOTE: add the custard powder to last bit of cream to be added, mix, then add it to the cream cheese mixture. Finish beating and set aside.
  8. Remove crust mix from the refrigerator and place 1 tsp in the bottom of each muffin cup. Press into bottom to flatten.
  9. Place cheesecake mixture into a piping bag with a medium to large hole and pipe cheesecake into each cup in a circular motion starting from the outside and ending in the middle.
  10. Place cheesecakes into oven and bake for 15 minutes. To prevent cracking, leave the cheesecakes in the oven for an additional 15 minutes while the oven cools then remove and cool. The other method to prevent cracking involves placing your muffin tin on a cookie sheet and putting some water in the cookie sheet. The steam from the water prevents cheesecake cracking as well.

 

While your cheesecakes cook you can start on the candied crickets for the top.

 

  1. Take roasted crickets and place into a colander shake. This will help to quickly remove the legs. Pour onto a plate and separate whole crickets and then discard the remaining legs.
  2. Heat sauté pan to medium-low and add granulated honey, sea salt and crickets. Continue to stirring until honey is melting and crickets are well coated. Mix for another 10 seconds being careful not to burn honey or crickets and remove from pan and place on a sheet of parchment paper to cool. Before they cool completely, you can break the candied crickets apart into bits that are the size of 2-3 crickets for the tops of your cheesecakes.
  3. Place caramel into a piping bag with a small hole and pipe a drop of caramel onto the center of each cooled cheesecake. Then top with 2 or 3 candied crickets. Voila! You are ready to serve.

 

Note: These cheesecakes freeze well and can be topped with caramel and crickets after you pull them from the freezer the day of serving.

 

Chocolate Cricket Flour Macaroons

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mouth-watering macaroons with cricket flour

These sweet treats are REALLY easy to make and no bake. They are sure to satisfy coconut, chocolate and crickets lovers alike!

Chocolate Cricket Flour Macaroons

Made with NMF Protein2050 Cricket flour

Includes 1.5g of cricket protein per macaroon

Makes 20 macaroons

*These treats can be completely Gluten Free if using NMF Gluten-Free Cricket flour and GF oats

 

Ingredients

1 cup organic sugar or palm sugar

¼ cup milk

¼ cup butter

1 Tbsp cocoa

Pinch of salt

1 tsp vanilla extract

¾ cup unsweetened coconut flakes

1 1/2 cup of oats

½ cup NMF Protein2050 Cricket flour

 

Directions

  1. Combine sugar, milk, butter cocoa and salt in medium saucepan. Heat, while stirring, just until it boils and melts together.
  2. Remove from heat and add vanilla, coconut, oats and cricket flour.
  3. Let cool for 2-3 minutes and use a small spoon to drop onto a cookie sheet covered with parchment or wax paper.
  4. Place in refrigerator to cool and set then eat away!

 

These also freeze very well.

 

 

 

 

Macaroons Made with Roasted Whole Crickets

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roasted whole cricket macaroons

 

These sweet treats are REALLY easy to make and no bake. For those looking for that insect “wow” factor these macaroons feature whole roasted crickets.

 

Chocolate Roasted Cricket Macaroons

Made with NMF Protein2050 Roasted Organic Crickets

Includes 1.5g of cricket protein per macaroon

Makes 20 macaroons

*These treats can be completely Gluten Free if using NMF Gluten-Free Organic Roasted Crickets and gluten-free oats

 

Ingredients

1 cup organic sugar or palm sugar

¼ cup milk

¼ cup butter

1 Tbsp cocoa

Pinch of salt

1 tsp vanilla extract

1/2 cup unsweetened coconut flakes

1 1/2 cup of oats

½ cup NMF Protein2050 Organic Roasted Crickets

 

Directions

  1. Combine sugar, milk, butter cocoa and salt in medium saucepan. Heat, while stirring, just until it boils and melts together.
  2. Remove from heat and add vanilla, coconut, oats and roasted crickets.
  3. Let cool for 2-3 minutes and use a small spoon to drop onto a cookie sheet covered with parchment or wax paper.
  4. Place in refrigerator to cool and set then eat away!

 

These also freeze very well.