Gluten Free Soft Ginger Cricket Cookie
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.
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
3 tbsp molasses
1 tbsp orange juice
3 tbsp organic sugar
Preheat oven to 350F
Combine first group of dry ingredients, flours, spices, baking soda and salt.
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.
Gradually stir the dry ingredients into the butter and sugar mixture. When mixed place in refrigerator for 20 minutes to set the dough.
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.
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.
Store in an airtight container or freeze them for future friends and family treats!
Warning, place cookies out of sight out of mind as they have a tendency to call to all nearest sweet tooths!
Basil, Baguette and Bocconcini Cricket Appetizers
This appetizer is a summer staple when basil is fresh in our garden. The aroma of the balsamic and basil combined with the crunchy roasted crickets and fresh baguette is irresistible. Although the insects are front and center, this is a great whole-bug dish for first-timers who are ready to move on from insect flours and try something a little more visual.
Note: Ingredient amounts have not been specified because no matter how many you make there’s always a request for more and these can be thrown together in a pinch
Olive Oil infused with garlic
Bocconcini cheese (small, mild, mozzarella cheeses the size of an egg)
Roasted crickets – approximately 1/4 to 1/3 cup
Chimichurri spice available at The Epicentre
Slice bocconcini into 1/4 inch circles and set aside, 1 per appetizer
Slice baguette into small circles 1/4 to 1/2 inch thick and then arrange on a platter or tray.
Take fresh basil and place a leaf on each piece of baguette, if leaf is large then cut in half covering most of the baguette. Top each appetizer with a slice of bocconcini.
Mix together olive oil and some balsamic vinegar and whisk until combined. Generously drizzle over all the appetizers you have prepared.
Place roasted crickets in a separate small bowl and drizzle very lightly with olive oil. Add a pinch of sea salt and a dusting of chimichurri spice or any other spice that may strike your fancy. Give a gentle and quick toss- I usually use my fingers given the lightness of the crickets.
Place a small amount of crickets on top of each appetizer and serve up something truly tasty.
Note: always make a couple on the side due to the impossible task of making this recipe without having at least two before you serve it to the guests!
Sunrise Sunshine Smoothie with Mealworm Flour
Good morning sunshine…Get your protein with our special Mealworm Flour! A bright start for a great day.
1 cup almond milk
4-5 frozen strawberries
1/4 cup orange juice or 1/2 a fresh orange (peeled)
1 small frozen banana
2-3 whole dates, pitted
2 tablespoons coconut milk
2 tablespoons (24g) Mealworm Flour
Put all the ingredients in a blender or other appliance that will do the job, and blend ingredients on high until smooth. Enjoy!!
*Note: This recipe tastes fine with more Protein2050 Mealworm Flour for those who prefer a higher amount. Simply double up the protein. 4 tablespoons =12g of protein. I do suggest starting with 2 first and take it from there.
Source: Creative Culinary by Next Millennium Farms