So I saw something interesting in the grocery store. The package read that it was a high protein, grain-free flour. It was called cricket flour, but I couldn’t believe it was actually made of crickets. I told my son about it, and he had seen it on Shark Tank. Two women were looking to produce a source of sustainable nutrition, packed with protein, healthy fats and micronutrients that would be a good choice for people choosing to eat grain-free. And yes, they use real crickets.
Well, he convinced me to buy it, and give it a try. I first made some brownies. I figured chocolate was my safest bet as you can hide just about anything in chocolate. My family dove into them, (secret ingredient unknown), and really enjoyed them. Of course, trouble-maker, older brother had to go downstairs and let the cat out of the bag, or do I mean “crickets”?
Needless to say, I heard a lot of screaming going on. It was just minutes before that they were happily scarfing down brownies. Well, I did it again with these delicious Protein-packed Double Chocolate Muffins. I don’t think they read this blog, so please keep my secret (hee, hee). If you’re not daring enough to try cricket flour, you can substitute an equal amount of almond flour for the crickets. Happy baking!
You will never know there is no beef in this chili! Ground toasted walnuts and millet add a beefy texture and the mushrooms and tamari give it a hearty flavor. You can make this with or without the cornbread topping.
Process walnuts and mushrooms in food processor until finely ground. Transfer to slow cooker.
Heat oil in a medium skillet over medium high heat. Add onions, salt, garlic, and tomato paste and cook until just beginning to brown, about 8 minutes. Transfer to slow cooker along with remaining ingredients, except cilantro
Cover and cook on low 8 hours. Garnish with cilantro.
