A deliciously simple #bugs4breakfast idea.
2 slices wholegrain bread, toasted
2 teaspoons whole egg mayonnaise
1 handful baby spinach leaves
1 heaped tablespoon roasted mealworms with bush tomato seasoning
Simply toast two slices of your favourite wholegrain bread (I used wholemeal Afghan bread this time). Spread one side with whole egg mayo and sprinkle with roasted mealworms with bush tomato seasoning (order from the Edible Bug Shop). Add baby spinach leaves and top with a cooked egg (I used a fried egg but you could use a poached egg). Place the other slice of toast on top and enjoy!
Makes 10-12 slices
Preparation time: 15 min
Cooking time: 45 min
1½ cups wholemeal flour
¼ cup besan (lentil) flour
¼ cup cricket powder (plus 10 whole crickets for garnish, if desired)
1/4 cup sunflower seeds, toasted
¼ cup black sesame seeds
1 Tablespoon chia seeds
1 Tablespoon za’atar (Middle Eastern spice mix)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup milk
1 tablespoon extra-virgin olive oil
- Preheat oven to 180C (350F). Line a small loaf tin with greaseproof paper and spray lightly with oil.
- Set aside a pinch of each of the seeds for decorating the top of the loaf.
- Mix together the dry ingredients in a medium bowl.
- In a large bowl, stir together milk and oil. Add dry ingredients and mix until combined.
- Transfer to prepared loaf tin; sprinkle the remaining seeds on the top and press down lightly. If using, place whole crickets in a line (1 per slice) on top.
- Bake until a skewer inserted in middle comes out clean, about 45 minutes.
- Cool 10 minutes in the tin, then turn out onto a wire rack to cool completely.
- Store at room temperature up to 4 days, or freeze to keep it longer.
This quick bread is ideal for an open sandwich. Try the following toppings:
- Hummus, tzatziki or baba ganoush
- Cheese and tomato
- Cream cheese, quark or labneh with roasted capsicum
- White bean dip and sliced artichoke hearts
- Fetta and roasted sweet potato
- Avocado and edamame (young green soybeans)
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
12 whole crickets (optional)
- Pre-heat the oven to 2000
- 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.
- Add the sugar and fruit and pulse until just combined.
- Add in the eggs and pulse until it forms a dough.
- 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.
- Bake for 15-20 minutes until golden brown, then allow to cool
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
- Defrost crickets at room temperature. Pre-heat the oven to 1800C (3500F).
- Roast crickets for around ten minutes, remove and set aside to cool.
- Place the cooled crickets, walnuts and cacao powder in a food processor and process until course powder.
- Add in the dates, prunes and maple syrup and process the ingredients they clump together.
- Roll out into 2-3cm balls, place into mini cup cake papers and chill to set.
- 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.