At our place every time we cook or bake something we add organic cricket powder to it. This time I was craving banana bread. I started to look for an easy and yummy recipe online and I found the best one ever! The “Free From” Banana Bread recipe created by the lovely Casey-Lee from Live, Love, Nourish is just what I was looking for. Easy to make, just a few ingredients and free from gluten, dairy, soy, nuts, eggs and sugar. I added just 1/4 cup of Grilo Organic Cricket Powder to add extra protein to it and guess what… No bread left!
‘Free From’ Banana Bread by Casey-Lee
Ingredients:
- 1/4 cup of Grilo Organic Cricket Powder
- 4 large ripe bananas (500g peeled), cut into pieces (+ 1 extra to decorate)
- 1/3 cup (80ml) coconut oil, melted
- 3/4 cup (110g) buckwheat flour
- 3/4 cup (60g) organic desiccated coconut
- 2 tsp gf baking powder
- 1 tsp organic vanilla powder
Method:
Pre-heat fan-forced oven to 180°C.
In a blender or food processor blend banana and melted coconut oil until smooth (be careful not to over blend).
In a medium mixing bowl combine organic cricket powder, buckwheat flour, coconut, baking powder and vanilla. Add banana and coconut oil mixture and combine well. Pour batter into a lined loaf tin.
Bake in oven for 55-60 minutes or until cooked through. Allow to cool on a baking before slicing.
Check out the original recipe here.
“We were introduced to Grilo Protein and crickets quite some time ago and have been incorporating into recipes such as smoothies, banana bread etc. I have also put my dad onto them as he doesnt like eating red meat so to make sure he was getting his iron and B12 easily he has the cricket powder in his diet, as examples of how we use it at home. I loved the sustainability of the Grilo brand and also the nutritional quality of crickets, particularly being a source of B12 and Iron, an easy way to ensure we’re getting these nutrients, which isn’t found in any other protein powder source. Both as a nutritionist and a mum, Grilo cricket products truly are unique and a positive addition to our diet.”