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Cricket Flour: The Newest High-Protein Baking Ingredient

Cricket Flour: The Newest High-Protein Baking Ingredient


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When you tell a joke and hear nothing but crickets chirping in response, it’s safe to say that your wit was either nonexistent or misguided. Alternatively, if you can’t sleep because of one particular cricket chirping just outside of your bedroom window, you may want to pound that cricket into smithereens so that it will stop its infernal racket. This concept is the pith of what may prove to be the latest healthy eating trend, albeit in a manner that’s much less rage-inspired and more environmentally focused slash nutrition-based.

Click here to see 9 Countries Brave Enough to Eat Insects Without a Chocolate Coating.

That’s right, folks: Cricket flour is here, and it’s fly-hopping (that’s sort of how we’ve always perceived crickets to move, in extended, mid-range fly-hops) its way into the forefront of the minds of healthy eaters and eco-conscious folk alike. But why now?

With credentials like a high protein digestibility and a maximum of 80 percent bodyweight edibility (compared to 55 percent for chicken and 40 percent for cattle), it’s easy to see why insects such as crickets are a veritable fountainhead of quality calories. Crickets are also a source of complete proteins, and they have twice as much protein as beef jerky and nearly three times as much as chicken. They also have twice as much iron as spinach, so take that, Popeye.

You want more? Crickets are also great for the environment. Cows require 2,000 gallons of water per pound, whereas only one gallon is needed by crickets. Oh, and you’ll also get 60 pounds of cricket protein from 100 pounds of feed as opposed to a meager five pounds of beef protein or 30 pounds of chicken protein for the same amount of feed.

You may be thinking to yourself, still, “Wow, that sounds great. I love the environment and protein! But there’s no way in four-winged, six-legged hell I’d eat a bug.”

A report by the Waste and Resources Action Programme (WRAP) notes this aversion, saying that there is an undeniable “yuck factor” for many people when faced with the concept of eating insect proteins like cricket flour. “Western attitudes towards entomophagy (the consumption of insects by humans) are typically negative,” the report says. Most bugs are perceived as unclean and potentially disease-ridden.

This perception is indeed misguided and, perhaps, fueled by science fiction, horror movies, and general squeamishness regarding the unknown. (Have you ever seen Candyman? Horrifying stuff.) Regardless of your personal stance on entomophagy, crickets will indeed be part of the sustainable diet of the future whether you like it or not, so a little open-mindedness may be necessary in order to help keep our planet virile.

With lower land use requirements than food sources like chickens, cows, and swine, insects are a great solution to ongoing issues related to the over-farming of our fragile planet. The WRAP report says that the successful incorporation of crickets and other insects into our diets will take a lot of consumer acceptance, but that a change in mindset on consuming bugs may be more possible as our planet’s environmental integrity becomes more and more unstable:

“Success of new generations of protein sources will require consumer acceptance,” the WRAP report says. “It has been shown that environmental concerns can play a part in changing attitudes, though recent uptake of insect protein flour in North America has been a response to nutritional benefits.”

These nutritional benefits, touched on earlier, are one of the many reasons that over two billion people already consume insects. And, as each day goes by and insect-based foods like cricket flour gain more and more momentum in circles educated on sustainability and healthy eating, it’s becoming easier to find cricket flour-based products in stores near you. Cricket pasta, cricket milkshakes, and cricket protein bars can be found in restaurants and grocery stores across the country. We’ve even seen Exo’s cricket flour protein bars in our local Wegmans right alongside Quest Bars and Clif Bars.

Like an undulating orchestra of crickets (yeah, we didn’t know that a group of crickets was called an orchestra until now either), insect protein is crawling and chirping and fly-hopping its way into contemporary food culture. We encourage you to look past any negative feelings you may have for entomophagy and consider the environmental positives of consuming high-protein cricket flour. And the best part? A little New Mexican birdy told us that cookies made with cricket flour taste totally normal, just like normal cookies.

The accompanying slideshow is provided by The Daily Meal special contributor Hayden Field.


High Protein Christmas Cake with Cricket Flour

’Tis the season to be… Healthy! Gone are the days of feeling guilty after eating copious amounts of Christmas treats, we have the perfect protein packed solution that is sure to be the talking point of your occasion! We hope you enjoy our little bonus recipe this Christmas, and we thank everyone for the support over the past year. Merry Christmas!

I have decided to begin a tradition (starting this year) of making Christmas cakes for our family, with a recipe we worked on to be a little different from the standard ‘mixed fruit’ combination. Of course it had to be a boozy Christmas cake, and it also had to include a few unique ingredients, one obviously being Cricket Flour! On the day I decided to make the first cakes and test some recipes, I looked into our liquor cabinet and we didn’t have any brandy… but I wasn’t going to let that stop me. SO I looked through some of my favourite spirits and plucked out a bottle of Thompson Whisky. It is a nice dark, peaty drop, and knew that it would be perfect, and again make this cake something a little out of the box!

We mentioned healthy earlier… that may be a big of an exaggeration, but still this cake has much more going for it from the use of the Cricket Flour. Straight away it bumps up the protein content, adds all of those omega fatty acids, B12, Iron and calcium. So it’s a step in the right direction and its not like we are having this sort of treat all year round.

Using Cricket Flour in this recipe was really great as we are after a pretty dense finished product anyway so we didn’t have to worry about affecting the rise of the cake.

Using cricket flour in recipes like this is a really easy way to get the benefits of eating insects. Like high levels of protein, B12, all 9 omega fatty acids, iron and calcium. Cricket Flour is a sustainable and highly beneficial form of protein. To find out more about the benefits of eating insects head to our information page here.

THIS CHRISTMAS CAKE IS:
Fruity
Boozey
Rich
Moist
Festive
High in protein
Fun to make
+ Has awesome Cricket Flour

FRUIT MIX
1 cup each sultanas, raisins & currants
1/2 cup prunes, diced
1/2 cup dates, chopped
1/2 cup figs, chopped
1/2 cup mix peel
2 tbsp marmalade, orange
1 tbsp lemon zest
1 tbsp orange zest
1 apple, peeled and grated
1/2 cup whiskey

CAKE
100g unsalted butter, softened
1/4 cup brown sugar, loosely pressed
3 eggs
1 1/2 cup standard flour
1/2 cup cricket flour
2 tbsp cocoa
1 tsp cinnamon
1 tsp mixed spice
1/2 tsp salt
75g dark chocolate, chopped

MARZIPAN
2 cups ground almonds
1/2 cups caster sugar
1/2 cup icing sugar
1 egg
1 tsp vanilla extract

1. Fruit Mix. In a large bowl, mix together the fruit mix ingredients, pour over 1/2 of the whisky and mix. Cover, and leave for 24 hours, pour over remaining whisky and mix again. You can leave it like this for up to three weeks, just remember to stir it daily.

2. Cake. Preheat oven to 150°C. Grease a 20cm square cake tin, and line with a double layer of baking paper. Wrap a double layer of newspaper around the outside of the tin and tie with string. This will ensure that the edges of the cake don't burn/dry out. Other-wise use a wooden cake tin like this.

3. Using an electric mixer to cream the butter and sugar. Add eggs one at a time, beating well after each addition.

4. Fold through the sifted flour, cricket flour, cocoa, spices and salt. Fold through chopped chocolate and the prepared fruit mix.

5. Transfer mixture into the prepared tin, smoothing the top and pressing it evenly into all areas of the tin. Bake for 3 hours. Allow to cool completely before turning out of the tin.

6. Marzipan. In a large bowl, mix together all ingredients. Turn out onto lightly floured bench and kneed until it forms a ball. Roll out between two sheets of baking paper. (Draw a 20cm square on the topside of the baking paper so I know the exact size with having any excess to trim off. Lay marzipan over cake and decorate with nuts, ginger or anything you have. Get creative!

You can bake the cakes weeks before Christmas to alleviate last minute stress. Just pour over some whisky fortnightly.


Did you make this recipe?

We love to see your creations using cricket flour, so tag us on instagram @eatcrawlers and #eatcrawlers.


High Protein Christmas Cake with Cricket Flour

’Tis the season to be… Healthy! Gone are the days of feeling guilty after eating copious amounts of Christmas treats, we have the perfect protein packed solution that is sure to be the talking point of your occasion! We hope you enjoy our little bonus recipe this Christmas, and we thank everyone for the support over the past year. Merry Christmas!

I have decided to begin a tradition (starting this year) of making Christmas cakes for our family, with a recipe we worked on to be a little different from the standard ‘mixed fruit’ combination. Of course it had to be a boozy Christmas cake, and it also had to include a few unique ingredients, one obviously being Cricket Flour! On the day I decided to make the first cakes and test some recipes, I looked into our liquor cabinet and we didn’t have any brandy… but I wasn’t going to let that stop me. SO I looked through some of my favourite spirits and plucked out a bottle of Thompson Whisky. It is a nice dark, peaty drop, and knew that it would be perfect, and again make this cake something a little out of the box!

We mentioned healthy earlier… that may be a big of an exaggeration, but still this cake has much more going for it from the use of the Cricket Flour. Straight away it bumps up the protein content, adds all of those omega fatty acids, B12, Iron and calcium. So it’s a step in the right direction and its not like we are having this sort of treat all year round.

Using Cricket Flour in this recipe was really great as we are after a pretty dense finished product anyway so we didn’t have to worry about affecting the rise of the cake.

Using cricket flour in recipes like this is a really easy way to get the benefits of eating insects. Like high levels of protein, B12, all 9 omega fatty acids, iron and calcium. Cricket Flour is a sustainable and highly beneficial form of protein. To find out more about the benefits of eating insects head to our information page here.

THIS CHRISTMAS CAKE IS:
Fruity
Boozey
Rich
Moist
Festive
High in protein
Fun to make
+ Has awesome Cricket Flour

FRUIT MIX
1 cup each sultanas, raisins & currants
1/2 cup prunes, diced
1/2 cup dates, chopped
1/2 cup figs, chopped
1/2 cup mix peel
2 tbsp marmalade, orange
1 tbsp lemon zest
1 tbsp orange zest
1 apple, peeled and grated
1/2 cup whiskey

CAKE
100g unsalted butter, softened
1/4 cup brown sugar, loosely pressed
3 eggs
1 1/2 cup standard flour
1/2 cup cricket flour
2 tbsp cocoa
1 tsp cinnamon
1 tsp mixed spice
1/2 tsp salt
75g dark chocolate, chopped

MARZIPAN
2 cups ground almonds
1/2 cups caster sugar
1/2 cup icing sugar
1 egg
1 tsp vanilla extract

1. Fruit Mix. In a large bowl, mix together the fruit mix ingredients, pour over 1/2 of the whisky and mix. Cover, and leave for 24 hours, pour over remaining whisky and mix again. You can leave it like this for up to three weeks, just remember to stir it daily.

2. Cake. Preheat oven to 150°C. Grease a 20cm square cake tin, and line with a double layer of baking paper. Wrap a double layer of newspaper around the outside of the tin and tie with string. This will ensure that the edges of the cake don't burn/dry out. Other-wise use a wooden cake tin like this.

3. Using an electric mixer to cream the butter and sugar. Add eggs one at a time, beating well after each addition.

4. Fold through the sifted flour, cricket flour, cocoa, spices and salt. Fold through chopped chocolate and the prepared fruit mix.

5. Transfer mixture into the prepared tin, smoothing the top and pressing it evenly into all areas of the tin. Bake for 3 hours. Allow to cool completely before turning out of the tin.

6. Marzipan. In a large bowl, mix together all ingredients. Turn out onto lightly floured bench and kneed until it forms a ball. Roll out between two sheets of baking paper. (Draw a 20cm square on the topside of the baking paper so I know the exact size with having any excess to trim off. Lay marzipan over cake and decorate with nuts, ginger or anything you have. Get creative!

You can bake the cakes weeks before Christmas to alleviate last minute stress. Just pour over some whisky fortnightly.


Did you make this recipe?

We love to see your creations using cricket flour, so tag us on instagram @eatcrawlers and #eatcrawlers.


High Protein Christmas Cake with Cricket Flour

’Tis the season to be… Healthy! Gone are the days of feeling guilty after eating copious amounts of Christmas treats, we have the perfect protein packed solution that is sure to be the talking point of your occasion! We hope you enjoy our little bonus recipe this Christmas, and we thank everyone for the support over the past year. Merry Christmas!

I have decided to begin a tradition (starting this year) of making Christmas cakes for our family, with a recipe we worked on to be a little different from the standard ‘mixed fruit’ combination. Of course it had to be a boozy Christmas cake, and it also had to include a few unique ingredients, one obviously being Cricket Flour! On the day I decided to make the first cakes and test some recipes, I looked into our liquor cabinet and we didn’t have any brandy… but I wasn’t going to let that stop me. SO I looked through some of my favourite spirits and plucked out a bottle of Thompson Whisky. It is a nice dark, peaty drop, and knew that it would be perfect, and again make this cake something a little out of the box!

We mentioned healthy earlier… that may be a big of an exaggeration, but still this cake has much more going for it from the use of the Cricket Flour. Straight away it bumps up the protein content, adds all of those omega fatty acids, B12, Iron and calcium. So it’s a step in the right direction and its not like we are having this sort of treat all year round.

Using Cricket Flour in this recipe was really great as we are after a pretty dense finished product anyway so we didn’t have to worry about affecting the rise of the cake.

Using cricket flour in recipes like this is a really easy way to get the benefits of eating insects. Like high levels of protein, B12, all 9 omega fatty acids, iron and calcium. Cricket Flour is a sustainable and highly beneficial form of protein. To find out more about the benefits of eating insects head to our information page here.

THIS CHRISTMAS CAKE IS:
Fruity
Boozey
Rich
Moist
Festive
High in protein
Fun to make
+ Has awesome Cricket Flour

FRUIT MIX
1 cup each sultanas, raisins & currants
1/2 cup prunes, diced
1/2 cup dates, chopped
1/2 cup figs, chopped
1/2 cup mix peel
2 tbsp marmalade, orange
1 tbsp lemon zest
1 tbsp orange zest
1 apple, peeled and grated
1/2 cup whiskey

CAKE
100g unsalted butter, softened
1/4 cup brown sugar, loosely pressed
3 eggs
1 1/2 cup standard flour
1/2 cup cricket flour
2 tbsp cocoa
1 tsp cinnamon
1 tsp mixed spice
1/2 tsp salt
75g dark chocolate, chopped

MARZIPAN
2 cups ground almonds
1/2 cups caster sugar
1/2 cup icing sugar
1 egg
1 tsp vanilla extract

1. Fruit Mix. In a large bowl, mix together the fruit mix ingredients, pour over 1/2 of the whisky and mix. Cover, and leave for 24 hours, pour over remaining whisky and mix again. You can leave it like this for up to three weeks, just remember to stir it daily.

2. Cake. Preheat oven to 150°C. Grease a 20cm square cake tin, and line with a double layer of baking paper. Wrap a double layer of newspaper around the outside of the tin and tie with string. This will ensure that the edges of the cake don't burn/dry out. Other-wise use a wooden cake tin like this.

3. Using an electric mixer to cream the butter and sugar. Add eggs one at a time, beating well after each addition.

4. Fold through the sifted flour, cricket flour, cocoa, spices and salt. Fold through chopped chocolate and the prepared fruit mix.

5. Transfer mixture into the prepared tin, smoothing the top and pressing it evenly into all areas of the tin. Bake for 3 hours. Allow to cool completely before turning out of the tin.

6. Marzipan. In a large bowl, mix together all ingredients. Turn out onto lightly floured bench and kneed until it forms a ball. Roll out between two sheets of baking paper. (Draw a 20cm square on the topside of the baking paper so I know the exact size with having any excess to trim off. Lay marzipan over cake and decorate with nuts, ginger or anything you have. Get creative!

You can bake the cakes weeks before Christmas to alleviate last minute stress. Just pour over some whisky fortnightly.


Did you make this recipe?

We love to see your creations using cricket flour, so tag us on instagram @eatcrawlers and #eatcrawlers.


High Protein Christmas Cake with Cricket Flour

’Tis the season to be… Healthy! Gone are the days of feeling guilty after eating copious amounts of Christmas treats, we have the perfect protein packed solution that is sure to be the talking point of your occasion! We hope you enjoy our little bonus recipe this Christmas, and we thank everyone for the support over the past year. Merry Christmas!

I have decided to begin a tradition (starting this year) of making Christmas cakes for our family, with a recipe we worked on to be a little different from the standard ‘mixed fruit’ combination. Of course it had to be a boozy Christmas cake, and it also had to include a few unique ingredients, one obviously being Cricket Flour! On the day I decided to make the first cakes and test some recipes, I looked into our liquor cabinet and we didn’t have any brandy… but I wasn’t going to let that stop me. SO I looked through some of my favourite spirits and plucked out a bottle of Thompson Whisky. It is a nice dark, peaty drop, and knew that it would be perfect, and again make this cake something a little out of the box!

We mentioned healthy earlier… that may be a big of an exaggeration, but still this cake has much more going for it from the use of the Cricket Flour. Straight away it bumps up the protein content, adds all of those omega fatty acids, B12, Iron and calcium. So it’s a step in the right direction and its not like we are having this sort of treat all year round.

Using Cricket Flour in this recipe was really great as we are after a pretty dense finished product anyway so we didn’t have to worry about affecting the rise of the cake.

Using cricket flour in recipes like this is a really easy way to get the benefits of eating insects. Like high levels of protein, B12, all 9 omega fatty acids, iron and calcium. Cricket Flour is a sustainable and highly beneficial form of protein. To find out more about the benefits of eating insects head to our information page here.

THIS CHRISTMAS CAKE IS:
Fruity
Boozey
Rich
Moist
Festive
High in protein
Fun to make
+ Has awesome Cricket Flour

FRUIT MIX
1 cup each sultanas, raisins & currants
1/2 cup prunes, diced
1/2 cup dates, chopped
1/2 cup figs, chopped
1/2 cup mix peel
2 tbsp marmalade, orange
1 tbsp lemon zest
1 tbsp orange zest
1 apple, peeled and grated
1/2 cup whiskey

CAKE
100g unsalted butter, softened
1/4 cup brown sugar, loosely pressed
3 eggs
1 1/2 cup standard flour
1/2 cup cricket flour
2 tbsp cocoa
1 tsp cinnamon
1 tsp mixed spice
1/2 tsp salt
75g dark chocolate, chopped

MARZIPAN
2 cups ground almonds
1/2 cups caster sugar
1/2 cup icing sugar
1 egg
1 tsp vanilla extract

1. Fruit Mix. In a large bowl, mix together the fruit mix ingredients, pour over 1/2 of the whisky and mix. Cover, and leave for 24 hours, pour over remaining whisky and mix again. You can leave it like this for up to three weeks, just remember to stir it daily.

2. Cake. Preheat oven to 150°C. Grease a 20cm square cake tin, and line with a double layer of baking paper. Wrap a double layer of newspaper around the outside of the tin and tie with string. This will ensure that the edges of the cake don't burn/dry out. Other-wise use a wooden cake tin like this.

3. Using an electric mixer to cream the butter and sugar. Add eggs one at a time, beating well after each addition.

4. Fold through the sifted flour, cricket flour, cocoa, spices and salt. Fold through chopped chocolate and the prepared fruit mix.

5. Transfer mixture into the prepared tin, smoothing the top and pressing it evenly into all areas of the tin. Bake for 3 hours. Allow to cool completely before turning out of the tin.

6. Marzipan. In a large bowl, mix together all ingredients. Turn out onto lightly floured bench and kneed until it forms a ball. Roll out between two sheets of baking paper. (Draw a 20cm square on the topside of the baking paper so I know the exact size with having any excess to trim off. Lay marzipan over cake and decorate with nuts, ginger or anything you have. Get creative!

You can bake the cakes weeks before Christmas to alleviate last minute stress. Just pour over some whisky fortnightly.


Did you make this recipe?

We love to see your creations using cricket flour, so tag us on instagram @eatcrawlers and #eatcrawlers.


High Protein Christmas Cake with Cricket Flour

’Tis the season to be… Healthy! Gone are the days of feeling guilty after eating copious amounts of Christmas treats, we have the perfect protein packed solution that is sure to be the talking point of your occasion! We hope you enjoy our little bonus recipe this Christmas, and we thank everyone for the support over the past year. Merry Christmas!

I have decided to begin a tradition (starting this year) of making Christmas cakes for our family, with a recipe we worked on to be a little different from the standard ‘mixed fruit’ combination. Of course it had to be a boozy Christmas cake, and it also had to include a few unique ingredients, one obviously being Cricket Flour! On the day I decided to make the first cakes and test some recipes, I looked into our liquor cabinet and we didn’t have any brandy… but I wasn’t going to let that stop me. SO I looked through some of my favourite spirits and plucked out a bottle of Thompson Whisky. It is a nice dark, peaty drop, and knew that it would be perfect, and again make this cake something a little out of the box!

We mentioned healthy earlier… that may be a big of an exaggeration, but still this cake has much more going for it from the use of the Cricket Flour. Straight away it bumps up the protein content, adds all of those omega fatty acids, B12, Iron and calcium. So it’s a step in the right direction and its not like we are having this sort of treat all year round.

Using Cricket Flour in this recipe was really great as we are after a pretty dense finished product anyway so we didn’t have to worry about affecting the rise of the cake.

Using cricket flour in recipes like this is a really easy way to get the benefits of eating insects. Like high levels of protein, B12, all 9 omega fatty acids, iron and calcium. Cricket Flour is a sustainable and highly beneficial form of protein. To find out more about the benefits of eating insects head to our information page here.

THIS CHRISTMAS CAKE IS:
Fruity
Boozey
Rich
Moist
Festive
High in protein
Fun to make
+ Has awesome Cricket Flour

FRUIT MIX
1 cup each sultanas, raisins & currants
1/2 cup prunes, diced
1/2 cup dates, chopped
1/2 cup figs, chopped
1/2 cup mix peel
2 tbsp marmalade, orange
1 tbsp lemon zest
1 tbsp orange zest
1 apple, peeled and grated
1/2 cup whiskey

CAKE
100g unsalted butter, softened
1/4 cup brown sugar, loosely pressed
3 eggs
1 1/2 cup standard flour
1/2 cup cricket flour
2 tbsp cocoa
1 tsp cinnamon
1 tsp mixed spice
1/2 tsp salt
75g dark chocolate, chopped

MARZIPAN
2 cups ground almonds
1/2 cups caster sugar
1/2 cup icing sugar
1 egg
1 tsp vanilla extract

1. Fruit Mix. In a large bowl, mix together the fruit mix ingredients, pour over 1/2 of the whisky and mix. Cover, and leave for 24 hours, pour over remaining whisky and mix again. You can leave it like this for up to three weeks, just remember to stir it daily.

2. Cake. Preheat oven to 150°C. Grease a 20cm square cake tin, and line with a double layer of baking paper. Wrap a double layer of newspaper around the outside of the tin and tie with string. This will ensure that the edges of the cake don't burn/dry out. Other-wise use a wooden cake tin like this.

3. Using an electric mixer to cream the butter and sugar. Add eggs one at a time, beating well after each addition.

4. Fold through the sifted flour, cricket flour, cocoa, spices and salt. Fold through chopped chocolate and the prepared fruit mix.

5. Transfer mixture into the prepared tin, smoothing the top and pressing it evenly into all areas of the tin. Bake for 3 hours. Allow to cool completely before turning out of the tin.

6. Marzipan. In a large bowl, mix together all ingredients. Turn out onto lightly floured bench and kneed until it forms a ball. Roll out between two sheets of baking paper. (Draw a 20cm square on the topside of the baking paper so I know the exact size with having any excess to trim off. Lay marzipan over cake and decorate with nuts, ginger or anything you have. Get creative!

You can bake the cakes weeks before Christmas to alleviate last minute stress. Just pour over some whisky fortnightly.


Did you make this recipe?

We love to see your creations using cricket flour, so tag us on instagram @eatcrawlers and #eatcrawlers.


High Protein Christmas Cake with Cricket Flour

’Tis the season to be… Healthy! Gone are the days of feeling guilty after eating copious amounts of Christmas treats, we have the perfect protein packed solution that is sure to be the talking point of your occasion! We hope you enjoy our little bonus recipe this Christmas, and we thank everyone for the support over the past year. Merry Christmas!

I have decided to begin a tradition (starting this year) of making Christmas cakes for our family, with a recipe we worked on to be a little different from the standard ‘mixed fruit’ combination. Of course it had to be a boozy Christmas cake, and it also had to include a few unique ingredients, one obviously being Cricket Flour! On the day I decided to make the first cakes and test some recipes, I looked into our liquor cabinet and we didn’t have any brandy… but I wasn’t going to let that stop me. SO I looked through some of my favourite spirits and plucked out a bottle of Thompson Whisky. It is a nice dark, peaty drop, and knew that it would be perfect, and again make this cake something a little out of the box!

We mentioned healthy earlier… that may be a big of an exaggeration, but still this cake has much more going for it from the use of the Cricket Flour. Straight away it bumps up the protein content, adds all of those omega fatty acids, B12, Iron and calcium. So it’s a step in the right direction and its not like we are having this sort of treat all year round.

Using Cricket Flour in this recipe was really great as we are after a pretty dense finished product anyway so we didn’t have to worry about affecting the rise of the cake.

Using cricket flour in recipes like this is a really easy way to get the benefits of eating insects. Like high levels of protein, B12, all 9 omega fatty acids, iron and calcium. Cricket Flour is a sustainable and highly beneficial form of protein. To find out more about the benefits of eating insects head to our information page here.

THIS CHRISTMAS CAKE IS:
Fruity
Boozey
Rich
Moist
Festive
High in protein
Fun to make
+ Has awesome Cricket Flour

FRUIT MIX
1 cup each sultanas, raisins & currants
1/2 cup prunes, diced
1/2 cup dates, chopped
1/2 cup figs, chopped
1/2 cup mix peel
2 tbsp marmalade, orange
1 tbsp lemon zest
1 tbsp orange zest
1 apple, peeled and grated
1/2 cup whiskey

CAKE
100g unsalted butter, softened
1/4 cup brown sugar, loosely pressed
3 eggs
1 1/2 cup standard flour
1/2 cup cricket flour
2 tbsp cocoa
1 tsp cinnamon
1 tsp mixed spice
1/2 tsp salt
75g dark chocolate, chopped

MARZIPAN
2 cups ground almonds
1/2 cups caster sugar
1/2 cup icing sugar
1 egg
1 tsp vanilla extract

1. Fruit Mix. In a large bowl, mix together the fruit mix ingredients, pour over 1/2 of the whisky and mix. Cover, and leave for 24 hours, pour over remaining whisky and mix again. You can leave it like this for up to three weeks, just remember to stir it daily.

2. Cake. Preheat oven to 150°C. Grease a 20cm square cake tin, and line with a double layer of baking paper. Wrap a double layer of newspaper around the outside of the tin and tie with string. This will ensure that the edges of the cake don't burn/dry out. Other-wise use a wooden cake tin like this.

3. Using an electric mixer to cream the butter and sugar. Add eggs one at a time, beating well after each addition.

4. Fold through the sifted flour, cricket flour, cocoa, spices and salt. Fold through chopped chocolate and the prepared fruit mix.

5. Transfer mixture into the prepared tin, smoothing the top and pressing it evenly into all areas of the tin. Bake for 3 hours. Allow to cool completely before turning out of the tin.

6. Marzipan. In a large bowl, mix together all ingredients. Turn out onto lightly floured bench and kneed until it forms a ball. Roll out between two sheets of baking paper. (Draw a 20cm square on the topside of the baking paper so I know the exact size with having any excess to trim off. Lay marzipan over cake and decorate with nuts, ginger or anything you have. Get creative!

You can bake the cakes weeks before Christmas to alleviate last minute stress. Just pour over some whisky fortnightly.


Did you make this recipe?

We love to see your creations using cricket flour, so tag us on instagram @eatcrawlers and #eatcrawlers.


High Protein Christmas Cake with Cricket Flour

’Tis the season to be… Healthy! Gone are the days of feeling guilty after eating copious amounts of Christmas treats, we have the perfect protein packed solution that is sure to be the talking point of your occasion! We hope you enjoy our little bonus recipe this Christmas, and we thank everyone for the support over the past year. Merry Christmas!

I have decided to begin a tradition (starting this year) of making Christmas cakes for our family, with a recipe we worked on to be a little different from the standard ‘mixed fruit’ combination. Of course it had to be a boozy Christmas cake, and it also had to include a few unique ingredients, one obviously being Cricket Flour! On the day I decided to make the first cakes and test some recipes, I looked into our liquor cabinet and we didn’t have any brandy… but I wasn’t going to let that stop me. SO I looked through some of my favourite spirits and plucked out a bottle of Thompson Whisky. It is a nice dark, peaty drop, and knew that it would be perfect, and again make this cake something a little out of the box!

We mentioned healthy earlier… that may be a big of an exaggeration, but still this cake has much more going for it from the use of the Cricket Flour. Straight away it bumps up the protein content, adds all of those omega fatty acids, B12, Iron and calcium. So it’s a step in the right direction and its not like we are having this sort of treat all year round.

Using Cricket Flour in this recipe was really great as we are after a pretty dense finished product anyway so we didn’t have to worry about affecting the rise of the cake.

Using cricket flour in recipes like this is a really easy way to get the benefits of eating insects. Like high levels of protein, B12, all 9 omega fatty acids, iron and calcium. Cricket Flour is a sustainable and highly beneficial form of protein. To find out more about the benefits of eating insects head to our information page here.

THIS CHRISTMAS CAKE IS:
Fruity
Boozey
Rich
Moist
Festive
High in protein
Fun to make
+ Has awesome Cricket Flour

FRUIT MIX
1 cup each sultanas, raisins & currants
1/2 cup prunes, diced
1/2 cup dates, chopped
1/2 cup figs, chopped
1/2 cup mix peel
2 tbsp marmalade, orange
1 tbsp lemon zest
1 tbsp orange zest
1 apple, peeled and grated
1/2 cup whiskey

CAKE
100g unsalted butter, softened
1/4 cup brown sugar, loosely pressed
3 eggs
1 1/2 cup standard flour
1/2 cup cricket flour
2 tbsp cocoa
1 tsp cinnamon
1 tsp mixed spice
1/2 tsp salt
75g dark chocolate, chopped

MARZIPAN
2 cups ground almonds
1/2 cups caster sugar
1/2 cup icing sugar
1 egg
1 tsp vanilla extract

1. Fruit Mix. In a large bowl, mix together the fruit mix ingredients, pour over 1/2 of the whisky and mix. Cover, and leave for 24 hours, pour over remaining whisky and mix again. You can leave it like this for up to three weeks, just remember to stir it daily.

2. Cake. Preheat oven to 150°C. Grease a 20cm square cake tin, and line with a double layer of baking paper. Wrap a double layer of newspaper around the outside of the tin and tie with string. This will ensure that the edges of the cake don't burn/dry out. Other-wise use a wooden cake tin like this.

3. Using an electric mixer to cream the butter and sugar. Add eggs one at a time, beating well after each addition.

4. Fold through the sifted flour, cricket flour, cocoa, spices and salt. Fold through chopped chocolate and the prepared fruit mix.

5. Transfer mixture into the prepared tin, smoothing the top and pressing it evenly into all areas of the tin. Bake for 3 hours. Allow to cool completely before turning out of the tin.

6. Marzipan. In a large bowl, mix together all ingredients. Turn out onto lightly floured bench and kneed until it forms a ball. Roll out between two sheets of baking paper. (Draw a 20cm square on the topside of the baking paper so I know the exact size with having any excess to trim off. Lay marzipan over cake and decorate with nuts, ginger or anything you have. Get creative!

You can bake the cakes weeks before Christmas to alleviate last minute stress. Just pour over some whisky fortnightly.


Did you make this recipe?

We love to see your creations using cricket flour, so tag us on instagram @eatcrawlers and #eatcrawlers.


High Protein Christmas Cake with Cricket Flour

’Tis the season to be… Healthy! Gone are the days of feeling guilty after eating copious amounts of Christmas treats, we have the perfect protein packed solution that is sure to be the talking point of your occasion! We hope you enjoy our little bonus recipe this Christmas, and we thank everyone for the support over the past year. Merry Christmas!

I have decided to begin a tradition (starting this year) of making Christmas cakes for our family, with a recipe we worked on to be a little different from the standard ‘mixed fruit’ combination. Of course it had to be a boozy Christmas cake, and it also had to include a few unique ingredients, one obviously being Cricket Flour! On the day I decided to make the first cakes and test some recipes, I looked into our liquor cabinet and we didn’t have any brandy… but I wasn’t going to let that stop me. SO I looked through some of my favourite spirits and plucked out a bottle of Thompson Whisky. It is a nice dark, peaty drop, and knew that it would be perfect, and again make this cake something a little out of the box!

We mentioned healthy earlier… that may be a big of an exaggeration, but still this cake has much more going for it from the use of the Cricket Flour. Straight away it bumps up the protein content, adds all of those omega fatty acids, B12, Iron and calcium. So it’s a step in the right direction and its not like we are having this sort of treat all year round.

Using Cricket Flour in this recipe was really great as we are after a pretty dense finished product anyway so we didn’t have to worry about affecting the rise of the cake.

Using cricket flour in recipes like this is a really easy way to get the benefits of eating insects. Like high levels of protein, B12, all 9 omega fatty acids, iron and calcium. Cricket Flour is a sustainable and highly beneficial form of protein. To find out more about the benefits of eating insects head to our information page here.

THIS CHRISTMAS CAKE IS:
Fruity
Boozey
Rich
Moist
Festive
High in protein
Fun to make
+ Has awesome Cricket Flour

FRUIT MIX
1 cup each sultanas, raisins & currants
1/2 cup prunes, diced
1/2 cup dates, chopped
1/2 cup figs, chopped
1/2 cup mix peel
2 tbsp marmalade, orange
1 tbsp lemon zest
1 tbsp orange zest
1 apple, peeled and grated
1/2 cup whiskey

CAKE
100g unsalted butter, softened
1/4 cup brown sugar, loosely pressed
3 eggs
1 1/2 cup standard flour
1/2 cup cricket flour
2 tbsp cocoa
1 tsp cinnamon
1 tsp mixed spice
1/2 tsp salt
75g dark chocolate, chopped

MARZIPAN
2 cups ground almonds
1/2 cups caster sugar
1/2 cup icing sugar
1 egg
1 tsp vanilla extract

1. Fruit Mix. In a large bowl, mix together the fruit mix ingredients, pour over 1/2 of the whisky and mix. Cover, and leave for 24 hours, pour over remaining whisky and mix again. You can leave it like this for up to three weeks, just remember to stir it daily.

2. Cake. Preheat oven to 150°C. Grease a 20cm square cake tin, and line with a double layer of baking paper. Wrap a double layer of newspaper around the outside of the tin and tie with string. This will ensure that the edges of the cake don't burn/dry out. Other-wise use a wooden cake tin like this.

3. Using an electric mixer to cream the butter and sugar. Add eggs one at a time, beating well after each addition.

4. Fold through the sifted flour, cricket flour, cocoa, spices and salt. Fold through chopped chocolate and the prepared fruit mix.

5. Transfer mixture into the prepared tin, smoothing the top and pressing it evenly into all areas of the tin. Bake for 3 hours. Allow to cool completely before turning out of the tin.

6. Marzipan. In a large bowl, mix together all ingredients. Turn out onto lightly floured bench and kneed until it forms a ball. Roll out between two sheets of baking paper. (Draw a 20cm square on the topside of the baking paper so I know the exact size with having any excess to trim off. Lay marzipan over cake and decorate with nuts, ginger or anything you have. Get creative!

You can bake the cakes weeks before Christmas to alleviate last minute stress. Just pour over some whisky fortnightly.


Did you make this recipe?

We love to see your creations using cricket flour, so tag us on instagram @eatcrawlers and #eatcrawlers.


High Protein Christmas Cake with Cricket Flour

’Tis the season to be… Healthy! Gone are the days of feeling guilty after eating copious amounts of Christmas treats, we have the perfect protein packed solution that is sure to be the talking point of your occasion! We hope you enjoy our little bonus recipe this Christmas, and we thank everyone for the support over the past year. Merry Christmas!

I have decided to begin a tradition (starting this year) of making Christmas cakes for our family, with a recipe we worked on to be a little different from the standard ‘mixed fruit’ combination. Of course it had to be a boozy Christmas cake, and it also had to include a few unique ingredients, one obviously being Cricket Flour! On the day I decided to make the first cakes and test some recipes, I looked into our liquor cabinet and we didn’t have any brandy… but I wasn’t going to let that stop me. SO I looked through some of my favourite spirits and plucked out a bottle of Thompson Whisky. It is a nice dark, peaty drop, and knew that it would be perfect, and again make this cake something a little out of the box!

We mentioned healthy earlier… that may be a big of an exaggeration, but still this cake has much more going for it from the use of the Cricket Flour. Straight away it bumps up the protein content, adds all of those omega fatty acids, B12, Iron and calcium. So it’s a step in the right direction and its not like we are having this sort of treat all year round.

Using Cricket Flour in this recipe was really great as we are after a pretty dense finished product anyway so we didn’t have to worry about affecting the rise of the cake.

Using cricket flour in recipes like this is a really easy way to get the benefits of eating insects. Like high levels of protein, B12, all 9 omega fatty acids, iron and calcium. Cricket Flour is a sustainable and highly beneficial form of protein. To find out more about the benefits of eating insects head to our information page here.

THIS CHRISTMAS CAKE IS:
Fruity
Boozey
Rich
Moist
Festive
High in protein
Fun to make
+ Has awesome Cricket Flour

FRUIT MIX
1 cup each sultanas, raisins & currants
1/2 cup prunes, diced
1/2 cup dates, chopped
1/2 cup figs, chopped
1/2 cup mix peel
2 tbsp marmalade, orange
1 tbsp lemon zest
1 tbsp orange zest
1 apple, peeled and grated
1/2 cup whiskey

CAKE
100g unsalted butter, softened
1/4 cup brown sugar, loosely pressed
3 eggs
1 1/2 cup standard flour
1/2 cup cricket flour
2 tbsp cocoa
1 tsp cinnamon
1 tsp mixed spice
1/2 tsp salt
75g dark chocolate, chopped

MARZIPAN
2 cups ground almonds
1/2 cups caster sugar
1/2 cup icing sugar
1 egg
1 tsp vanilla extract

1. Fruit Mix. In a large bowl, mix together the fruit mix ingredients, pour over 1/2 of the whisky and mix. Cover, and leave for 24 hours, pour over remaining whisky and mix again. You can leave it like this for up to three weeks, just remember to stir it daily.

2. Cake. Preheat oven to 150°C. Grease a 20cm square cake tin, and line with a double layer of baking paper. Wrap a double layer of newspaper around the outside of the tin and tie with string. This will ensure that the edges of the cake don't burn/dry out. Other-wise use a wooden cake tin like this.

3. Using an electric mixer to cream the butter and sugar. Add eggs one at a time, beating well after each addition.

4. Fold through the sifted flour, cricket flour, cocoa, spices and salt. Fold through chopped chocolate and the prepared fruit mix.

5. Transfer mixture into the prepared tin, smoothing the top and pressing it evenly into all areas of the tin. Bake for 3 hours. Allow to cool completely before turning out of the tin.

6. Marzipan. In a large bowl, mix together all ingredients. Turn out onto lightly floured bench and kneed until it forms a ball. Roll out between two sheets of baking paper. (Draw a 20cm square on the topside of the baking paper so I know the exact size with having any excess to trim off. Lay marzipan over cake and decorate with nuts, ginger or anything you have. Get creative!

You can bake the cakes weeks before Christmas to alleviate last minute stress. Just pour over some whisky fortnightly.


Did you make this recipe?

We love to see your creations using cricket flour, so tag us on instagram @eatcrawlers and #eatcrawlers.


High Protein Christmas Cake with Cricket Flour

’Tis the season to be… Healthy! Gone are the days of feeling guilty after eating copious amounts of Christmas treats, we have the perfect protein packed solution that is sure to be the talking point of your occasion! We hope you enjoy our little bonus recipe this Christmas, and we thank everyone for the support over the past year. Merry Christmas!

I have decided to begin a tradition (starting this year) of making Christmas cakes for our family, with a recipe we worked on to be a little different from the standard ‘mixed fruit’ combination. Of course it had to be a boozy Christmas cake, and it also had to include a few unique ingredients, one obviously being Cricket Flour! On the day I decided to make the first cakes and test some recipes, I looked into our liquor cabinet and we didn’t have any brandy… but I wasn’t going to let that stop me. SO I looked through some of my favourite spirits and plucked out a bottle of Thompson Whisky. It is a nice dark, peaty drop, and knew that it would be perfect, and again make this cake something a little out of the box!

We mentioned healthy earlier… that may be a big of an exaggeration, but still this cake has much more going for it from the use of the Cricket Flour. Straight away it bumps up the protein content, adds all of those omega fatty acids, B12, Iron and calcium. So it’s a step in the right direction and its not like we are having this sort of treat all year round.

Using Cricket Flour in this recipe was really great as we are after a pretty dense finished product anyway so we didn’t have to worry about affecting the rise of the cake.

Using cricket flour in recipes like this is a really easy way to get the benefits of eating insects. Like high levels of protein, B12, all 9 omega fatty acids, iron and calcium. Cricket Flour is a sustainable and highly beneficial form of protein. To find out more about the benefits of eating insects head to our information page here.

THIS CHRISTMAS CAKE IS:
Fruity
Boozey
Rich
Moist
Festive
High in protein
Fun to make
+ Has awesome Cricket Flour

FRUIT MIX
1 cup each sultanas, raisins & currants
1/2 cup prunes, diced
1/2 cup dates, chopped
1/2 cup figs, chopped
1/2 cup mix peel
2 tbsp marmalade, orange
1 tbsp lemon zest
1 tbsp orange zest
1 apple, peeled and grated
1/2 cup whiskey

CAKE
100g unsalted butter, softened
1/4 cup brown sugar, loosely pressed
3 eggs
1 1/2 cup standard flour
1/2 cup cricket flour
2 tbsp cocoa
1 tsp cinnamon
1 tsp mixed spice
1/2 tsp salt
75g dark chocolate, chopped

MARZIPAN
2 cups ground almonds
1/2 cups caster sugar
1/2 cup icing sugar
1 egg
1 tsp vanilla extract

1. Fruit Mix. In a large bowl, mix together the fruit mix ingredients, pour over 1/2 of the whisky and mix. Cover, and leave for 24 hours, pour over remaining whisky and mix again. You can leave it like this for up to three weeks, just remember to stir it daily.

2. Cake. Preheat oven to 150°C. Grease a 20cm square cake tin, and line with a double layer of baking paper. Wrap a double layer of newspaper around the outside of the tin and tie with string. This will ensure that the edges of the cake don't burn/dry out. Other-wise use a wooden cake tin like this.

3. Using an electric mixer to cream the butter and sugar. Add eggs one at a time, beating well after each addition.

4. Fold through the sifted flour, cricket flour, cocoa, spices and salt. Fold through chopped chocolate and the prepared fruit mix.

5. Transfer mixture into the prepared tin, smoothing the top and pressing it evenly into all areas of the tin. Bake for 3 hours. Allow to cool completely before turning out of the tin.

6. Marzipan. In a large bowl, mix together all ingredients. Turn out onto lightly floured bench and kneed until it forms a ball. Roll out between two sheets of baking paper. (Draw a 20cm square on the topside of the baking paper so I know the exact size with having any excess to trim off. Lay marzipan over cake and decorate with nuts, ginger or anything you have. Get creative!

You can bake the cakes weeks before Christmas to alleviate last minute stress. Just pour over some whisky fortnightly.


Did you make this recipe?

We love to see your creations using cricket flour, so tag us on instagram @eatcrawlers and #eatcrawlers.