Tag Archives: paleo

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 NMF Protein2050 Cricket flour

 

Directions

  1. Combine sugar, milk, butter cocoa and slat 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 slat 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.

 

 

Gluten Free Soft Ginger Cricket Cookies

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Gluten-Free Ginger Cookies with Cricket Flour

 

These are the ginger cookies that dreams are made of! Absolutely irresistible to anybody fond of ginger and melt in your mouth cookies.

Gluten-Free Soft Ginger Cricket Cookies

Made with NMF Protein 2050 Gluten-Free Cricket Flour

Includes 1g of cricket protein per cookie

Makes 24 cookies

*ingredients are gluten free however crickets contain minimal amount of gluten unless you specifically use gluten-free cricket flour from Next Millennium Farms.

Ingredients

½ cup NMF gluten-free cricket flour

1 ¾ cups all-purpose gluten free flour mix

2 tsp ground ginger

¾ tsp ground cinnamon

½ tsp ground cloves

1 tsp baking soda

¼ tsp salt

1/2 cup coconut oil, melted

¼ cup organic butter softened

¾ cup organic sugar

1 egg

3 tbsp molasses

1 tbsp orange juice

3 tbsp organic sugar

 

Directions:

  1. Preheat oven to 350F
  2. Combine first group of dry ingredients, flours, spices, baking soda and salt.
  3. In a second larger bowl, cream together butter, coconut oil and organic sugar until light and fluffy. Beat in the egg, molasses and orange juice.
  4. Gradually stir the dry ingredients into the butter and sugar mixture. When mixed place in refrigerator for 20 minutes to set the dough.
  5. Place 3 tbsp organic sugar in a small bowl or on a small plate. Roll dough into 1 inch balls and then roll in the sugar. Place the sugared cookie balls on a parchment lined or ungreased cookie sheet about 2 inches apart. Flatten very slightly.
  6. Bake for 8-10 minutes, until bottom and edges are a light golden brown. Allow cookies to cool for 5 minutes before removing from the cookie tray.
  7. Store in an airtight container or freeze them for future friends and family treats!
  8. Warning, place cookies out of sight out of mind as they have a tendency to call to all nearest sweet tooths!

 

 

 

 

 

 

 

Cheddar Cricket Biscuits

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Delicious biscuits made with Cricket Flour

These biscuits made with #CricketFlour are the perfect side for any soup or a great start to your day with eggs and salsa. Go wild with different cheeses or a mix of what’s in your refrigerator. Some herbs perhaps?

 

Cheddar Cricket Biscuits

Made with NMF Protein2050 cricket flour

Contains 1.5g of insect protein per serving

Makes 10-12 biscuits

 

Ingredients

1 ¾ all purpose flour

¼ cup NMF Protein2050 cricket flour

1 TBSP baking powder

1 TBSP organic granulated sugar

½ tsp sea salt

¼ cup cold butter

1 ½ cups shredded cheddar cheese

¾ cup milk

 

Directions

  1. Preheat your oven to 450F
  2. In a large bowl or food processor mix flours, baking powder, sugar and salt together.
  3. Cut in the butter with a pastry blender or by running your food processor until the consistency is similar to almond or corn meal.
  4. Transfer to a bowl and add the cheddar cheese. Use your hands to toss and combine.
  5. Add all of the milk and stir until a soft dough forms. Remove from the bowl and knead 10 times on a floured surface.
  6. Use a rolling pin and roll the dough out to approx. ½ inch thick. Cut into 2” rounds using a small mug or glass (flour the rim to prevent sticking). Place your biscuits on an ungreased cookie sheet covered in parchment paper.
  7. Bake for 10-12 minutes until your biscuits are golden brown on the bottom and nice and puffy.
  8. Remove from the oven and call the family, warm biscuits are truly irresistible!

 

 

 

 

 

Black Bean Cricket Chili

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Cricket Chili with Cricket Biscuits

Perfect for Fall…warm and delicious protein-packed cricket chili. Add any other veggies you love and up the protein if you like. Remember, it’s chili, an “all for one” cozy lunch or dinner. This recipe goes great with warm Cheddar Cricket Biscuits on the side. A great way to add #InsectProtein into a family favorite!

 

Black Bean Cricket Chili

Made with NMF Protein2050 Cricket Flour

Contains 2.5g insect protein per serving

Makes 8-10 servings

 

Ingredients

2 Tbsp butter

½ onion, diced

4 cloves fresh garlic, diced

4 stalks of celery, diced

1 large green pepper, diced

1 large yellow or red pepper, diced

1 Tbsp chili powder

2 tsp ground cumin

2 28oz cans of unsalted diced tomatoes, rinsed

2 19oz cans of black beans, rinsed

2 Tbsp chili powder

2 tsp dried oregano

2 bay leaves

1 cup vegetable or chicken broth

½ cup NMF Protein2050 Cricket Flour

1 tsp sea salt

½ tsp black pepper

Optional: ¼ to ½ cup pickled Jalapeño peppers for some extra heat

Directions

  1. Melt the butter in a medium or large soup pot and begin sautéing the onion, garlic, celery and peppers. Add cumin and first Tbsp of chili powder and sauté for 5 minutes.
  2. Add tomatoes, black beans, remaining chili powder, oregano and bay leaves.
  3. In a bowl whisk together the broth and cricket flour, then add to your soup pot.
  4. Simmer, partially covered for 45 minutes to one hour.
  5. Add sea salt and pepper and jalapeno peppers if desired.
  6. Serve and enjoy!

Freezes well for cold winter days!