Recipe for crackers with insect flour
Perhaps you are among those who have already tried incorporating insects into your cooking. Perhaps you have considered trying it, or maybe just the thought fills you with disgust.
Insects as human food is a topic that divides opinions, but the fact is that there are several advantages to these little crawling critters: they are highly nutritious, environmentally friendly, and climate-friendly to produce because they require much less food, water, and space than other meat production – and they taste really good!
If you’re willing to give it a try, these gluten-free crispbreads made with insect flour are a great place to start. The dried, powdered insects do not contribute any distinct flavor or texture, and if you didn’t know they were in there, you would definitely not notice!
Use the crispbreads as a delicious snack that is gluten-free and high in protein. Or crush them and sprinkle them over a soup or salad for a crunchy and highly delicate topping.
Ingredients
- 70 gram Cornmeal
- 50 gram Insect Flower e.g. buffalo worm flour
- 55 gram Sunflower Seeds
- 35 gram Pumpkin Seeds
- 35 gram Sesame Seeds
- 30 gram Linseed
- 30 gram Chia Seeds
- 45 gram Olive Oil
- 300 gram Water boiling
- 12 gram Salt
Instructions
- Mix seeds and kernels with boiling water in a mixing bowl or dough bowl.
- Add corn flour, insect flour, salt, and olive oil and mix the dough well.
- Let the dough rest for 5-10 minutes.
- Place the sticky dough on a piece of baking paper.
- Place another piece of baking paper over the dough and roll it out thinly with a rolling pin between the two pieces of paper, so the dough covers the entire surface.
- Transfer the baking paper with the rolled-out dough onto a baking tray and remove the top layer of paper.
- Bake the crackers in a 200-degree oven for 2 minutes.
- Take the tray out of the oven and cut lines in the dough with a knife or pizza cutter to match the size you want your crackers to be.
- Put the tray with the crackers back in the oven and bake for another 10-15 minutes, until the crackers are crisp and golden brown.
