‘Crickets Rock’ Cakes

‘Crickets Rock’ Cakes

Makes 12
Preparation time: 10 min
Cooking time: 15-20 min

1 cup self raising flour
½ cup wholemeal self-raising flour
¼ cup cricket powder
1 teaspoon mixed spice
1 teaspoon baking powder
115g margarine spread
½ cup (80g) sultanas
¼ cup mixed peel
1/3 cup (75g) raw sugar
2 eggs
12 whole crickets (optional)

  1. Pre-heat the oven to 2000
  2. Sift flours, cricket powder and baking powder into a bowl, then transfer into a food processor. Add margarine and pulse until the mixture resembles breadcrumbs.
  3. Add the sugar and fruit and pulse until just combined.
  4. Add in the eggs and pulse until it forms a dough.
  5. Place 3 cm mounds on a baking tray lined with baking paper, allowing space for each to spread. Press a whole cricket gently into the top of each.
  6. Bake for 15-20 minutes until golden brown, then allow to cool

 

Cacao Date Balls with Crickets

Cacao Date Balls with Crickets

Makes 30
Preparation time: 20 min
Chilling time: 20 min

½ cup (45g) whole frozen crickets
1 cup (125g) walnut pieces
1/3 cup (30g) raw cacao powder
250g dates (or date paste)
1/3 cup (60g) pitted prunes, chopped
2 Tablespoons maple syrup

  1. Defrost crickets at room temperature. Pre-heat the oven to 1800C (3500F).
  2. Roast crickets for around ten minutes, remove and set aside to cool.
  3. Place the cooled crickets, walnuts and cacao powder in a food processor and process until course powder.
  4. Add in the dates, prunes and maple syrup and process the ingredients they clump together.
  5. Roll out into 2-3cm balls, place into mini cup cake papers and chill to set.

Notes

  • You could use or ½ cup roasted crickets, or ¼ cup cricket powder.
  • You could substitute the maple syrup for treacle, molasses, honey or golden syrup.