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.