Did you know that fruit leather is a RAW? Add a little cricket flour and you’ve got a delicious, protein rich RAW-mazing food. This subtly sweet, nutrient dense batch of cricket leather is the perfect packable fuel for your next adventure. Lightweight and loaded with vitamin C, it will surely warn away scurvy sailing the high granite seas of El Capitan while climbing the #BugWall. This cricket leather recipe was adapted from Daniella Martin’s recipe in Edible and made with cricket flour graciously donated from Aspire FG for the #BugWall project.
Feeling the need for some RAW, gluten free or paleo snacks in your diet? Want to try your hand at cricket leather? Pick up some Aspire FG or Next Millennium Farms cricket flour and many other edible insect goodies via our Indiegogo campaign.
- 4 small apples
- 2.5 cup frozen rasberry (whole 12 oz bag)
- 2.5 cup frozen blueberry (whole 12 oz bag)
- 1/2 cup cricket flour
- 5 tbsp honey
- 1/4 tsp ground ginger
- Chop and core apples.
- Using a blender or food processor, blend apples, blueberries, and raspberries until smooth. This may take several batches.
- Combine in bowl or food processor (if you have room) fruit mixture, honey, cricket flour and ginger until fully mixed.
- Spread thick puree onto a parchment paper covered cookie sheet or pour into paper muffin cups to make puck shaped fruit leather bites. Paper works well, but do not try wax paper or tinfoil. Both options stick to the cricket leather.
- Bake for 7-9 hours at 150F. Until leather has desired chewiness.
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