It is super easy to enrich foods that you eat everyday using our Circle Harvest Cricket Protein Powder, without even knowing the difference in the end product. Here is one of the recipes we developed for the Sydney Royal Easter Show. Cooking with cricket proteins is super easy. My kids love these (and I have to say they also love eating crickets), and you're also sneaking in some extra protein, calcium, iron and other essential micronutrients as well as Omega 3 & 6, B12 and amino acids. It's like a supercharged protein brownie.
If you don't want to make these from scratch, you can also purchase our brownie packet mix (no nasties, just real food) to bake at home.
Choc Raspberry Cricket Brownies
Makes approx 10 individual brownies.
- 63g Dark Chocolate Buttons (for melting)
- 63g Salted Butter
- 3/4 Cup Caster Sugar
- 2 Eggs
- 2mL Vanilla Extract
- 1/2 Cup Plain Flour
- 63g Dark Chocolate Chips
- 1 Tablespoon Circle Harvest Cricket Protein
- 15g Cocoa
- 1/4 teaspoon Baking Powder
- 50g Fresh or frozen Raspberries (you can also use Blueberries)
- Melt Butter and dark chocolate buttons and mix until smooth (I normally do this in the microwave, but on the stove on very low heat is OK too)
- Let this cool to room temperature before using, you don't want to cook the eggs in the next step
- Pre Heat your oven to 165C
- Using your super strong arms or a kitchen mixer beat the eggs, vanilla and sugar together until the sugar dissolves.
- Add cooled, melted butter and chocolate mixture to the egg/sugar mix and mix until combined.
- In a seperate bowl (sorry about the extra dishes!), combine all of the dry ingredients, including the chocolate chips, making sure they are all evenly mixed.
- Add all of the wet ingredients into the bowl full of dry ingredients, and fold in until just combined (don't over mix!)
- Now fold in your berries, I try not to break them up too much because I love getting the big hunks of sour raspberry through the brownies.
- Spoon the mixture evenly between 10 muffin cases (in a muffin tin of course), or if you have a silicone cupcake mould you can use that as well. I always try and get at least 1 whole raspberry into each brownie, but if you like you can break up the raspberries slightly to get more even distribution.
- Place your brownies into the oven at 165C (fan forced) for approx 22 minutes. It's OK if they are still a bit gooey in the centre
- Wait until their are fully cooled before removing them from your moulds.
These also freeze well, so you can keep them up to 8 weeks in the freezer if you wrap them tight (to prevent freezer burn), or 5 days in the fridge.
Each brownie contains approximately 4g of protein, you can add another tablespoon of protein powder to further increase the protein content of the brownies.