Cricket Flour Breakfast Cookies
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Breakfast Cricket Flour Cookies
Thank you to our customer, Jackie, for this delicious recipe! You can follow her on Twitter @jackiechurcher
Here is what she sent us:
“I love cooking with my Entomo Farms cricket flour! This particular recipe is very popular with my family and I shared it on my Facebook food page called Real Food by Jackie. Who doesn’t love cookies for breakfast!? They are super healthy and a great way to start the day. I will just use whatever I have around the house as far as nut butters or dried fruit goes. They are quite versatile. I’m a working mom so things like this are perfect.”
Ingredients
1 banana, mashed
1 cup natural apple sauce
1 cup almond butter (or other nut butter, or even seed butter if allergic to nuts)
1/4 cup (25 g) cricket flour (cricket powder)
1/2 cup each: raisins, cranberries
1/4 cup each: pumpkin seeds, currants, diced figs (you can use any dried fruit, even add nuts or chocolate)
1/4 cup maple syrup
1 BIG Tbsp cinnamon
3/4 tsp Himalayan salt
2 cups oats
Directions
Preheat the oven to 325 degrees.
Combine all ingredients, except for oats, into a mixing bowl, and mix together well with a spoon.
Add the oats.
Form cookies and place on parchment lined baking sheet.
Bake at 325 for 20 minutes.
Store in container.
