Crickets can be used as part of meals in powdered as well as roasted or baked form.
Cricket flour has a mild and rather neutral taste, lending itself to the preparation of a variety of foods.

Cricket flour can be added to baked products, pastries or smoothies – replace up to 10-15% of the regular flour with cricket flour. As well, whole crickets can be used in the composition of various foods, such as: :

  • in roasted form as a snack, or as a garnish on salads, sandwiches or such like
  • in baked form as part of main meals – for instance casseroles, risottos or pastas

Raspberry-cricket muffins, 20 pcs

You need:

  • 3 eggs (from free-run hens, please)
  • 0.5 dl of sugar
  • 1 dl of apple sauce
  • 0.5 dl of coconut oil
  • 2 dl of whole grain flour
  • 0.5 tsp of soda
  • a nip of salt
  • 1 dl of chopped pecan nuts
  • 60 strawberries (may be frozen)
  • 0.5 dl of cricket flour


  1. Preheat the oven to 210 degrees C
  2. Whisk the eggs and the sugar into a fluffy foam.
  3. Add the apple sauce and the coconut oil.
  4. Lastly, mix in the flours, salt and soda and stir gently into a homogeneous mixture.
  5. Place the dough into minimuffin tins. If you know that your muffin tins tend to cleave to the dough, grease them beforehand with butter or use tin liners. Fill the tins up to half a centimetre from the brim, for the dough will rise some.
  6. Press 3 raspberries into each muffin and sprinkle the nut crumbs over it.
  7. Bake for approximately 15 minutes, until the muffins have neatly risen, the nuts have slightly browned and a toothpick inserted into the muffin comes out clean.

This excellent recipe, as well as those of many other meals, comes from the pen of a talented cook, whose food blog is available at:

A carrot-cricket cake

You need:

  • 110 g of wheat flour
  • 20 g of cricket flour
  • 1 tsp of baking powder
  • 1 tsp of Santa Maria gingerbread spice mix
  • 120 g of butter
  • 1 dl of farin sugar
  • 1 dl of brown sugar
  • 2 eggs
  • 250 g of grated carrot
  • optionally, crushed walnuts (50 g) and raisins (50 g).


  1. Blend the flours, baking powder and gingerbread spice mix.
  2. Grate the peeled carrots using a fine grater.
  3. Whisk the softened butter until fluffy; while continuing mixing, pour in both sugars in parts.
  4. Add room-temperature eggs one by one.
  5. While stirring with a spoon, add some flour, then the grated carrots, crushed walnuts and raisins.
  6. Place the dough in a cake tin lined with baking paper and bake in the centre of the oven at 175°C for 40 minutes. The cake is done when a toothpick inserted in its centre comes out clean and the dough detaches from the tin rims.
  7. Allow the tin to cool for 15 minutes on a rack to enable air movement also underneath the tin.
  8. Lift or tip the cake out and let cool entirely, then cut into pieces and sprinkle over with powdered sugar.

Optionally, you may freeze the cooled-down cake – when defrosted, it smells and tastes the same as freshly baked.