Grain free cricket pie crust by Jess Miller

Grain free cricket pie crust. Before and after baking.

Grain free cricket pie crust. Before and after baking.

  1. 1 cup blanched almond flour

  2. 2 Tbsp coconut flour

  3. 2/3 cup tapioca flour

  4. 1/2 cup  coconut oil or butter, or a combination of both

  5. 2 tsp of ground lightly toasted crickets, consistency to your liking.

  6. 1 tsp for sweet pies or 1/2 tsp (for savory) maple sugar OR coconut sugar

  7. 1/2 tsp fine grain sea salt

  8. 1 large egg

Mix dry ingredients thoroughly, then add egg and softened butter/coconut oil combination and knead till well combined.

Wrap kneaded dough for half an hour wrapped in beeswax cloth, or something similar.

After resting press dough into lined pie container, ensuring even thicknesss throughout and on the sides.

Back for 15-20 minutes at 150c, or until crust has slight golden hue. This crust will continue to cook a little more while cooling with the high nut, cricket and butter oils in there.

Cricket pesto (dairy free) by louise morris

Cricket pesto stuffed roast mushroom.

Cricket pesto stuffed roast mushroom.

Ingredients

  • 4 cloves garlic, crushed

  • approx 6 cups gently packed green leaves of choice (spinach, basil, rocket, carrot tops are always good).

  • 1/2 cup sunflower seeds

  • 1/4 teaspoon salt

  • 1/4 cup extra-virgin olive oil

  • 1/2 cup lightly pan roasted crickets

Instructions

  1. Lightly pan fry whole raw crickets with some garlic, smoked paprika and salt to taste. Take off the heat when crisp on the outside. Set aside to dry and cool on draining rack or paper towel

  2. Pulse the garlic until roughly chopped. Put the garlic in a food processor and pulse 5 to 6 times until roughly chopped

  3. Add half of the green leaves (basil, rocket, spinach, carrot tops … the options are endless) and pulse until roughly chopped. Add about half of the basil and pulse 5 to 6 times until the basil is roughly chopped.

  4. Add the sunflower seeds and remaining basil. Add the sunflower seeds, followed by the remaining basil leaves. Pulse 10 to 12 times into a rough paste.

  5. Add the olive oil and and pulse into a fine, rough paste. Do not stream in the oil as other recipes instruct. Instead add the oil and pulse until just combined. The pesto should not be smooth but a rather irregularly paste.

Recipe Notes

Storage: Store pesto in the smallest container possible with the smallest top surface area and thoroughly pack it in to eliminate air pockets. Pour a thin layer of olive oil over the surface cover, and refrigerate for up to 1 week. Pesto can also be frozen for several months.

This pesto is perfect for using in stuffed baked mushrooms (see above picture), turned through pasta and any other way you would usually use pesto.

Cricket chapuline style by Jess Miller

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  • 500g fresh crickets

  • 3 cloves garlic (peeled and chopped)

  • 1 serrano chile (seeded and diced)

  • 1/2 onion (chopped)

  • 1/2 cup oil (for frying)

  • Dash salt (or to taste)

  • 1 lime (cut into wedges)

Steps to Make It

  1. Gather the ingredients.

  2. Heat the oil in a shallow pan and sauté the garlic, chile, and the onions until the onions are translucent.

  3. With a slotted spoon, remove and discard the onions, chile and the garlic from the oil, leaving the oil in the pan.

  4. Sauté the crickets in the oil until they are brown and crispy. pull them out before they get too crispy!

  5. Remove the crickets and drain them well on paper towels.

  6. Sprinkle salt over the top, and then squeeze some lime over them.

  7. You can enjoy these crickets as a snack, on top of guacamole or use as a filling for tacos and tortilla.

Sweet Potato Cricket Bread by Jess Miller

Sweet potato bread

 

Makes two mini loaves

 Servings ave 16

Ingredients

  • 1/3 cup lightly toasted ground crickets

  • 1 cup all purpose flour

  • 1 tsp baking soda

  • 1/2 tsp baking flour

  • 1 tsp salt

  • 1/2 tsp cinnamon

  • 1/2 tsp nutmeg

  • 1/3 cup brown sugar

  • 2/3 cup white vinegar

  • 8 tbsp melted butter

  • 2 eggs

  • 1 tsp vanilla

  • 1/2 cup milk

  • 1 large baked sweet potato

  • 1 cup chopped pecan (or other nuts)

Instructions

Preheat oven to 180 C and grease, then flour on two mini loaf pan or one regular loaf pan.

Combine dry ingredients including the ground crickets thoroughly.

Whisk together melted butter, eggs, vanilla, and milk.

Stir wet ingredients into dry ingredients.

Beat and lightly whisk baked sweet potato until it reaches a smooth texture and is free of lumps.

Add sweet potato and pecans to bread batter, combining only as much as necessary. Do not over mix batter.

Divide batter between two mini loaf pans or single regular loaf pan and bake for 40-45 min at 175 C.

Bake until toothpick comes out clean.

Cricket San Choy Bao by louise morris

cricket san choy bau

INGREDIENTS

  • 1 tablespoon peanut oil

  • 2 garlic cloves, crushed

  • 2cm piece ginger, finely grated

  • 1/4 chopped red capsicum

  • 200g whole raw crickets

  • 1 tablespoon soy sauce

  • 2 tablespoons oyster sauce

  • 3 shallots, thinly sliced

  • 1/2 lime, juiced

  • 1 teaspoon sesame oil

  • 1 cup beansprouts, trimmed

  • 12 large lettuce leaves

  • 1/4 cup fresh coriander leaves

  • 1/4 cup chopped roasted peanuts, optional

METHOD

  • Step 1

    Heat wok over high heat until hot. Add peanut oil and swirl to coat. Add garlic, ginger, capsicum and crickets. Stir-fry for 2 to 3 minutes or until crickets darken in colour and crips up ever so slightly.

  • Step 2

    Add soy sauce and oyster. Add onions, 2 teaspoons of lime juice and sesame oil to wok. Stir-fry for 3 minutes or until heated through. Stir in beansprouts.

  • Step 3

    Spoon cricket mixture into lettuce leaves. Sprinkle with coriander and peanuts, if using. Serve fresh.

Molitor Tempura Mushrooms by louise morris

Mealworm tempura mushrooms

INGREDIENTS

1/2 cup plain flour

1/2 cup corn flour

8 Tbsp of toasted and ground mealworm (add more if you want a stronger flavour)

Pinch bicarbonate of soda

1 cup iced cold water or soda water

1 egg, lightly whisked

1/4 cup crushed ice

Vegetable oil, for deep drying

8 mushrooms, sliced

Tempura dipping sauce, to serve (see tip)

DIRECTIONS

1 Sift the flours, mealworm and bicarbonate of soda into a medium bowl. Combine the water and egg together in a jug then pour into flour mixture. Briefly whisk until almost combined but still lumpy (do not over mix). Stir in the crushed ice.

2 One-third fill a saucepan or wok with oil and heat over medium heat until hot (a cube of bread should turn golden in 10 seconds).

3 Dip mushrooms slices 1 at a time, into the batter to evenly coat, allowing excess to drain back into bowl. Drop into the oil and cook in small batches for 3-4 minutes or until batter is light golden. Use a slotted spoon to transfer mushrooms to a wire rack over a lined baking tray. Keep warm in the oven while cooking remaining mushrooms.

Serve with tempura dipping sauce.

To make your own tempura dipping sauce combine 1/4 cup water, 2 tbs mirin, 2 tbs light soy sauce, 1/4 tsp finely grated lemon rind and 1/2 tsp finely grated ginger together in a jar, shake well and set aside for 30 minutes.

Lemon Candied Cricket Ice-cream by Jess Miller

Lemon candied cricket ice cream

Lemon candied cricket ice cream

Ingredients for Lemon Candied Crickets:

1/4cup crickets
2 Tbsp coconut sugar
1 Tbsp unsalted butter

2 tsp lemon juice

How To Make 5 Minute Candied Crickets:

1. Heat a pan over medium heat raw crickets, coconut sugar, lemon juice and coconut oil

Candying the crickets

Candying the crickets

2. Heat over medium heat for 5 minutes, stirring frequently so your mixture doesn’t burn (especially towards the end).  When the sugar mixture starts melting, stir constantly until all sugar is melted and crickets are coated.

3. Transfer immediately onto a sheet of parchment paper and separate the crickets right away.

The Ice-cream

You’ll Need:

2 cups heavy whipping cream

2 cups half-and-half cream

1 cup coconut sugar

2 teaspoons vanilla extract

Time: 3.5 hours

Step 1: Prep Your Pan

Freeze an empty freezer-safe shallow bowl or pan. Avoid any material that might shatter.

Step 2: Mix It Up

In a large bowl, stir all the ingredients until the sugar is dissolved.

Tip: For the smoothest texture, make sure the sugar is completely dissolved before you freeze.

Step 3: Freeze

Transfer the mixture into the cold pan and stick it back in the freezer for about 20-30 minutes. Around that time, check the ice cream. Once the edges start to freeze, take out the mixture and beat it using a hand mixer. By breaking up the ice cream, you’ll help make it smooth and creamy. You cannot beat the mixture too much.

Step 4: Back to the Freezer

Return the pan to the freezer. Every 30 minutes or so, take it back out and beat the ice cream again. Repeat until it is firmly frozen, usually around four or five mixing sessions. Once it’s frozen, the mixture should be smooth and creamy.

If at any time the ice cream becomes too hard, place it in the refrigerator until it becomes soft enough to beat, and then continue the process.

Store the ice cream in a covered freezer container and mix in flavours as you want them for each serve.

Highly recommend sprinkling chopped crickets on top of your ice cream to keep them crunchy, and get the most of the sweet nutty flavour.



Cricket cacao balls by Jess Miller

Cricket, cacao and date balls.

Cricket, cacao and date balls.

iNGREDIENTS

  • 12 Medjool dates

  • 1 cup almond meal

  • 1/2 cup shredded coconut, plus 1/4 cup extra for rolling

  • 1/4 cup coconut oil

  • 1/3 cup cacao powder, plus 1 tablespoon for dusting half of the balls.

  • 1 tablespoon toasted and rough ground crickets

  • 1 tablespoon chia seeds

This is about as easy as cooking gets. Place dates in a medium bowl and cover with water. Stand for 1 hour. Drain (keep the sweet water for other cooking options) and discard seeds if you’ve bought non-pitted dates.

Process dates, almond meal, shredded coconut, coconut oil, cacao powder and chia seeds until mixture comes together. Transfer to a bowl and stand for 20 minutes for chia seeds to soften.

Place remaining coconut in one dish, and cacao powder in another

Roll level tablespoons of mixture into balls. Roll half in coconut to coat, and other half in cacao…count to five and eat. Sharing is optional.

Umami (uWOWmi) butter by louise morris

Woodie umami butter

Woodie umami butter

Ingredients

  • 2 cups heavy cream, preferably from raw milk or organic

  • 1 tsp ground woodies (lightly roasted)

  • Pinch of sea salt

Instructions

Cream, mixer and uWOWmi woodies

Cream, mixer and uWOWmi woodies

  1. Put the cream into your mixing bowl. It is important to only fill the bowl halfway so it does not overflow as air is whipped into the cream. (Trust me)

  2. Turn mixer on low to medium-low at first to prevent splashing. Once the cream begins to thicken you can turn it up to medium.

  3. Mix for about 15 minutes. This time can vary depending on how much cream you are using and what type if mixer you have.

  4. As it thickens it will first change to whipped cream. After the whipped cream stage it will begin to deflate and break down. As this happens pay attention. When it makes the change to butter it often happens very quickly. It will also start to splash again so you can hang a cloth to catch the splash.

  5. When you see the butter begin to clump and stick to your whisk, stop mixing. It’s done.

  6. Put your strainer over a bowl and pour the contents of your mixing bowl into the strainer. The solids that collect in the strainer are the butter and the liquid that collects in the bowl is buttermilk (also useful). 

  7. Now to "rinse" the butter. It is important to remove as much buttermilk as possible to keep the butter from going rancid. Put the butter back in your mixing bowl and cover with clean, cold water.

  8. With the back of your wide spoon, begin pressing the butter into the side of the bowl. The water will get cloudy as the buttermilk leaks out of the butter. Pour this water off and rinse and repeat.

  9. Repeat this process 3-4 times or until the water stays clear.

  10. Now the fun part. With the ball of beautiful fresh butter knead through the pinch of sea salt and umami rich woodie grounds. Don’t over knead it, just enough to mix through evenly.

ground woodie and washed butter

11. Store in refrigerator or at room temperature if you will use it within a week or two. The fat in the butter brings out the flavour of the salt and umami beautifully. Resting this mix for a few hours allows the flavours to infuse.


Gluten Free Insect Dim Sum by Jess Miller

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Casing ingredients

Filling ingredients

Instructions

  1. Mix together the almond flour, tapioca flour, and eggs. It's easiest if you use your food processor, and you should end up with a grainy mix that holds together well when compacted.

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Instructions (continued)

2. Make a ball of the mixture and knead it as best you can. If needed, add a little bit of hot water. I like to add hot water because it seems to help make the dough stick together better.

3. Let the dough set while you begin to make the filling. fast fry the crickets in a wok, when it gets a slight crunch add other fillings till all are heated through and cabbage softened.

4. Grate your ginger root and it to your filling mixture.

5. Roll out your dough with a rolling pin. If you're having issues with the dough sticking, roll the dough out between two layers of parchment or wax paper. try to get a very thin layer of the pasta dough.

6. Use a circular cookie cutter to cut out circles of pasta dough.

Roll out the dough and use cookie cutter to create circles.

Roll out the dough and use cookie cutter to create circles.

7. Brush the inside of the dough with a little water and add a spoonful of the filling mix to the center of the dough. (How much you use will depend upon the size of your circles.)

8. Fold the dough circles in half and pinch the edges of the dough together with your fingers to seal the potstickers closed.

9. Once you have finished making your dim sum, you are ready to steam them. Use a bamboo steamer to steam in a wok over some simmering water. To keep them from sticking to your steamer of choice, line it with cabbage leaves or parchment paper or something similar. (There is a reason these are called potstickers.)

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10. Keep steaming until the pasta changes texture and looks cooked (Or you can taste one to check for doneness.) It took me about 10-15 minutes to steam each batch.

11. Remove from the heat, and serve with a dipping sauce of your choice. I mixed together a little soy sauce, sesame oil and Asian plum vinegar, but to make it totally paleo you can substitute out the soy sauce for coconut amino or something else.

Chilli & Garlic Crickets by Jess Miller

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Ingredients
50g of crickets
4 cloves of garlic
1 red chilli
Zest of 2 limes
Milk
Pink river salt

Method

  • Pre-heat oven to 160degrees Celsius

  • Place frozen crickets into boiling water

  • Bring to a boil and turn down heat. Simmer for 3-5 mins

  • Drain crickets, place onto baking trays, roast for 15-30min on 120 degrees until crunchy

  • Allow to Cool

  • Thinly slice garlic and chilli

  • Place garlic into a pot and cover with milk. Bring to a boil and drain.

  • Deep fry garlic until golden

  • Deep fry chilli until crunchy

  • Allow to cool

  • Place all ingredients together, add lime zest and salt, mix well and serve.

For those that are interested, this is what just over half a kilogram of fresh crickets looks like. This is worth bearing in mind when thinking about quantities for snacks noting that as they are frozen or snap dried they lose a significant amount of volume. 

For those that are interested, this is what just over half a kilogram of fresh crickets looks like. This is worth bearing in mind when thinking about quantities for snacks noting that as they are frozen or snap dried they lose a significant amount of volume. 

Zucchini & Cricket Fritter (might even make you fitter!) by Jess Miller

Zuchinni and cricket fritter

Makes 10 Fritters, but not guaranteed to make you fitter unless of course you do some physical activity, but that friends is entirely up to you! 

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Ingredients:

● 1/2 cup (50 g) cricket powder (cricket flour)

● 2 beaten large eggs

● 2 Tbsp grated parmesan

● 1/2 teaspoon salt

● 2 cups  grated zuchhini

● 2 thinly sliced spring onions

● 1/2 finely chopped seeded jalapeño

● 2 Tbs olive oil

● salt

● 1 cup light sour cream  

● 1 teaspoon lime juice

● 1/3 cup chopped chipotle peppers

 

Mealworm burgers by Jess Miller

Mealworm Veggie Burger Patties

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Grain-free vegetarian burger patties made with mealworm.

Servings 6 Burgers patties

Ingredients

  • 6 small beetroot

  • 1 white onion

  • 3 cloves garlic

  • 1 can black beans drained

  • 1/2 cup mealworm flour

  • 1 tbsp smoked paprika

  • 1 tbsp chili powder

  • 1/2 tbsp cumin

Instructions

  1. Cut and cube beetroot

  2. Roast beets at 180c degrees for 40 min

  3. Dice the onion

  4. Caramelize the onions in a pan on low for about 30 min, stirring frequently

  5. Add in the garlic with the onions when there are 2 minutes left

  6. In a food processor, combine beans, beets, onions, garlic. Pulse until beans and beets combine but not pulverized. Over-grinding will make for less textured burgers.

  7. Transfer to a bowl

  8. Add the mealworm, paprika, chili powder, and cumin

  9. Add salt and pepper to taste

  10. Combine everything and mix well

  11. Refrigerate overnight so it can release moisture

  12. Form patties and sear on both sides for 4-5 min