Tuesday, July 7, 2015

Lemon-Cricket Squares


Yes, you read that correctly. Lemon. Cricket. Squares. Get past the idea of eating an insect and you'll have the added benefit of some protein your dessert! We were inspired to make something with cricket flour after one of our favorite chefs, along with our favorite restaurateurs, opened a restaurant called Il Grillo, cricket in Italian. Chef Brad Briske plans to make pasta with cricket flour. We decided to start with a sweet!

Ingredients
Tequila Crust
  • 3-1/2 C white whole wheat flour
  • 1/2 C cricket flour
  • 1 C powdered sugar
  • 1-1/2 C butter (3 sticks)
  • 3 T cold water
  • 1 T Buddha's Hand-Infused Tequila (substitute vodka or gin, if you like, or another T of water if you don't want to use alcohol)
Topping
  • 8 eggs
  • 3 C organic granulated sugar
  • 1/2 C cricket flour
  • 1 t baking powder
  • zest from 4 lemons
  • 3/4 C freshly squeezed lemon juice

Procedure
Preheat oven to 350. Place flours and powdered sugar into a mixing bowl. Rub in butter till the mixture resembles coarse breadcrumbs. Stir in liquids until the mixture forms a ball.


Press the dough into a 9"x13" baking pan and bake for 20 minutes until golden brown. In the meantime, make the topping. To make the lemon layer, beat together the eggs, sugar, flour, baking powder, lemon zest, and lemon juice in a bowl till smooth and combined.


Pour lemon mixture over the cooked base. Bake for another 25 minutes. Leave to cool. Before serving, sprinkle with powdered sugar. Slice into squares.

We brought these to a beach party where the Il Grillo folks were. I have no idea what they really thought, but they graciously took them from The Enthusiastic Kitchen Elf.


I have to say that while other people seemed to like them, I really didn't. And I'm a pretty adventurous eater. I think that they way they smelled raw was different than the way they eventually tasted. But I couldn't get beyond that memory. I'll try the cricket flour in a different application soon.

4 comments:

  1. I would not mind trying cricket flour but I don't know why we would want to use cricket flour. Is it supposed to have nutritional benefits that we don't get in wheat flour, or is it better for gluten intolerance? Just wondering.

    ReplyDelete
    Replies
    1. Wendy. Read this: https://www.exoprotein.com/why-crickets

      Delete
  2. I had never heard of cricket flour before! Thanks Cam! Interesting recipe! I wish they had that flour here as I would love to try it! Pinned and shared!

    ReplyDelete
  3. Wow. I wasn't expecting real crickets! This is probably one of the most unique recipes and ingredients that I've seen! :-)

    ReplyDelete

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