Lindsay muskett llc
Cricket-Coconut Crackers
Yes, by "cricket," I mean the insect! Insects are a great way to eat nose-to-tail and are very nutrient dense. Crickets have a nutty, crunchy flavor that exceeds expectations! These crackers fulfill those bread cravings for those following a gluten free, grain free, dairy free, low lectin, low oxalate, AIP diet or some combination thereof!...I won't mislead though, these are crumbly, as there is not much to hold them together! I like to eat them with berries, as a modified crisp!
Ingredients
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1/2 cup cricket flour
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1/2 cup coconut flour
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1/4 cup oil of choice (I used perilla oil)
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1 cup water (or to desired consistency)
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1 tsp baking soda
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2 tsp apple cider vinegar
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1/2 tsp salt
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Dried herbs as desired (such as rosemary)
Step 1
Heat oven to 400 degrees. Mix ingredients together in a mixer on low/medium speed.
Step 2
Oil a pan and use a spatula or rolling pin to flatten dough to cracker thickness.
Step 3
Bake 15 minutes or until starting to brown at edges. Remove from pan with a spatula and enjoy! Top with fruit or veggies if desired.