recipe

March 24, 2021

Chocolate Chirp Pumpkin Bread Powered by Crickets

2020 was the year of cricket. OK, not really, but it sure felt like it for me. I ate my first chocolate chirp cricket cookie made with cricket flour, compliments of Harmony Cricket Farm. I met a cricket rancher, and I talked to cricket farmers who grow crickets at their cricket ranch in Minneapolis.

Before 2020 and the delicious chocolate chirp cricket cookie from Harmony Cricket Farm, my only experience with crickets was through the Bizarre Foods guy himself, Andrew Zimmern. I went to a media event he was hosting, and they passed out crickets for us to try. There was nacho cheese, and I think, garlic and onion cricket snacks that came in little boxes the size of candy heart boxes on Valentine’s day. I remember tossing a handful of crickets down my gullet and immediately being pleasantly surprised at the crunch. They weren’t gross at all – it was mostly just spicy texture until I tried to swallow, and a cricket feeler got lodged in my throat and stayed there all day. Not the best cricket experience but memorable, to say the least.

What’s the deal with all the excitement around crickets and cricket farming? It’s pretty simple. Crickets are a very complete protein. They mature quickly, can be farmed without a lot of natural resources, and can be ground into powders and flours, making them easy to add to baked goods and smoothies, thereby upping the protein content in whatever you are making. Athletes and people looking for ways to up their protein intake without upping their meat consumption can look to crickets as an effortless way to do this. Crickets have more protein than beef, and they are full of healthy fiber and omega 3s. When crickets are ground into flours and powders, you don’t have the unpleasant antennae-stuck-in-your-throat problem, and it makes people less squeamish about eating them when they are “hidden” in your food.

On my Makers of Minnesota Podcast I talked with Harmony Cricket Farm Founder, Tammy Mann. Harmony Cricket Farm is producing crave-able foods made with crickets like cookies, snacks, and powders. Tammy increased her cricket protein consumption, she felt better, had less inflammation, and more energy, and the only thing she had changed in her diet was the crickets. Crickets are good for the environment. Crickets are deemed the “future-forward food” because they are sustainable, highly nutritious, and have a hearty flavor that goes exceptionally well in baked goods like this pumpkin bread. Give it a try if you are trying to up your protein content in a muffin or a slice of bread!

I have a chocolate chip Pumpkin bread recipe (they make great muffins too). If you want to experiment with your own recipes, try substituting about 10-15% of the dry goods with cricket powder or just use the harmony farms cricket powder and save yourself the trouble.

Pumpkin Bread with Cricket Flour

Ingredients

  • 1 cup granulated sugar
  • ½ cup honey
  • 1/2 cup butter, softened
  • 3 large eggs
  • 2 teaspoons Vanilla Extract
  • 15 ounces canned pumpkin
  • ¼ cup plain Greek yogurt
  • 2 1/4 cups all-purpose flour
  • 1/2 cup Harmony Cricket Farm Cricket Flour
  • 1 teaspoon baking powder
  • 1 teaspoons baking soda
  • 1 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1/2 cup milk
  • One 12-ounce package of chocolate chip

Instructions

  1. Preheat oven to 350 degrees F. Grease and flour two 9×5-inch loaf pans. I also like to line the bottom of the pans with parchment paper for ease of getting the loaves out.
  2. Add the sugar, honey, and butter to a mixing bowl and beat them with an electric mixer until well combined. Add eggs, pumpkin, yogurt, and vanilla and mix to combine.
  3. In a separate bowl, mix together flour, cricket flour, baking powder, baking soda, salt, and pumpkin pie spice.
  4. Alternately add flour mixture, Cricket Flour, then milk to pumpkin mixture, starting and ending with flour. Fold in chocolate chips at the end.
  5. Pour the batter into prepared pans. Bake at 350 degrees F for 45-55 minutes or until a toothpick inserted comes out clean. Cool for a few minutes in the pan before inverting onto a wire rack to cool.

 

 

 

 

 

 

 

 

Chocolate Chirp Pumpkin Bread Powered by Crickets

Ingredients

  • 1 cup granulated sugar
  • ½ cup honey
  • 1/2 cup butter, softened
  • 3 large eggs
  • 2 teaspoons Vanilla Extract
  • 15 ounces canned pumpkin
  • ¼ cup plain Greek yogurt
  • 2 1/4 cups all-purpose flour
  • 1/2 cup Harmony Cricket Farm Cricket Flour
  • 1 teaspoon baking powder
  • 1 teaspoons baking soda
  • 1 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1/2 cup milk
  • One 12-ounce package of chocolate chip

Instructions

  1. Preheat oven to 350 degrees F. Grease and flour two 9×5 in loaf pans. I also like to line the bottom of the pans with parchment paper to ease in getting the loaves out.
  2. Add the sugar, honey, and butter to a mixing bowl and beat them with an electric mixer until well combined. Add eggs, pumpkin, yogurt, and vanilla and mix to combine.
  3. In a separate bowl, mix together flour, cricket flour, baking powder, baking soda, salt, and pumpkin pie spice.
  4. Alternately add flour mixture, Cricket Flour, then milk to pumpkin mixture, starting and ending with flour. Fold in chocolate chips at the end.
  5. Pour the batter into prepared pans. Bake at 350 degrees F for 45-55 minutes or until a toothpick inserted comes out clean. Cool for a few minutes in the pan before inverting onto a wire rack to cool.