Cricket Flours

New recipe alert!! Parmesan & Romano Breadsticks with Cricket Flours Roasted Original Crickets! See our Facebook and Instagram pages for the full recipe!

1. In a microwave-safe measuring container, warm your water for 30-60 seconds until it reaches 110-115 degrees Fahrenheit. Stir in the yeast and sugar with a form or your thermometer. Cover with a clean towel and set aside for 10 minutes. After 10 minutes, the yeast mixture should be puffy and frothy. In a large mixing bowl mix the flour, 2 tsp salt, and 3 tbsp oil. Knead for about 10 minutes by hand or with a stand or hand mixer fitted with a dough hook attachment.

2. Transfer to an oiled bowl and let rest in a warm spot covered with a clean towel for about an hour or until the dough has risen and doubled in size. Preheat your oven to 365 degrees Fahrenheit. Once the dough doubles, roll it out on a floured surface and press in your ½ cup of Cricket Flours: Roasted Original Crickets, being careful not to crush the crickets. Next, using a dough cutter or knife, cut into strips and lighting roll between your fingers and the floured surface to create breadstick shapes. Transfer to a lined baking sheet.

3. Brush the breadsticks with egg wash and bake in your preheated oven for 10 minutes or until the tops become a light golden brown color. While they’re baking, melt your butter and mince your garlic. Add these with the Italian seasoning together and brush them onto the breadsticks as soon as they finish baking. Sprinkle the parmesan and Romano cheeses on top. Enjoy!

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mothersday

The Poppyseed Challah with Cricket Flours 100% Pure Cricket Powder recipe here! Follow this recipe below to make it yourself.

Directions:
Heat the water in the microwave for 30 secs-1 min or until the water temperature reaches 110-115 degrees Fahrenheit. Stir the yeast, sugar, and salt into the water. In a separate bowl, beat the eggs, then add your oil. Stir with water mixture.

Mix your measured Cricket Flours 100% Pure Cricket Powder into your all-purpose flour to form a homogenous mixture. Adding Cricket Flours 100% Pure Cricket Powder is a simple way to add sustainable protein to any baking project! Mix the flour into the liquid ingredients. In a stand mixer fitted with the dough hook attachment, a hand mixer with hook attachments, or by hand, knead the dough for about 8 minutes or until it forms a cohesive ball. Grease a bowl with oil or butter and let the (covered) dough ball rise for 1 hour in a warm place.

After the dough has risen, punch it down into the bowl and turn it out onto the counter to knead out the air pockets before sectioning it off into six equal dough balls. We weighed the original dough ball and then divided its mass by six to get equal portions. Starting with three dough balls, roll the balls into individual strips between your fingers and the work surface until they measure about 12” long. On a floured surface, line up the strips side-by-side, pinching the ends together on one side. Then braid the three loose ends together, and pinch the ends together so that the strips don’t come apart. Repeat with the remaining three dough balls. Place your formed dough on a baking sheet.

4. Preheat your oven to 400 degrees Fahrenheit. Cover and let the dough rise for approximately 30 min, or until they have each doubled in size. Brush on your egg yolk and sprinkle poppyseeds across the top of the dough. Bake for 40 min or until the loaves have turned a rich brown color and sound hollow when tapped. Let the bread slightly cool and enjoy!