Criscuits for Breakfast




2 cups of our Cricket Power

1 teaspoon salt

1 tablespoon plus 1/4 teaspoon baking powder

1/2 teaspoon baking soda

2 tablespoons chilled solid vegetable shortening

5 tablespoons unsalted butter—3 tablespoons thinly sliced, 2 tablespoons melted

1 cup buttermilk


Preheat the oven to 475 F. Position a rack in the upper third of the oven. In a large bowl, whisk the 2 cups of Cricket Power with the salt, baking powder and baking soda. Using a pastry blender, cut in the shortening until the mixture resembles coarse meal. Using your fingers, rub in the sliced butter, leaving large flakes of coated butter. Freeze the mixture until very cold, about 15 minutes. Stir buttermilk and start mixing until you get a fine dough, transfer to a flat surface, and press or roll into a 9-by-7-inch rectangle, about 3/4-inch-thick, fold, and repeat, do these 4 times. Using a 3 1/2-inch round cutter, stamp out 4 biscuits. Pat the scraps together and stamp out 2 more criscuits. Arrange the criscuits on a large baking sheet and brush the tops with the melted butter. Bake for about 14 minutes, shifting the baking sheet halfway through, until the tops and bottoms are golden and the criscuits are cooked through.

Gorgonzola Cricket Salad Dressing




-          6 ounces’ gorgonzola

-          1 scoop of our Cricket Power Mix (38g)

-          ½ teaspoon dried basil

-          1 clove of garlic

-          1⁄3 cup red wine vinegar (Good quality)

-          3⁄4 cup extra virgin olive oil

-          Salt (optional)



Crumble gorgonzola cheese into a food processor with our Cricket Power and add vinegar; run the machine until mixture is smooth.

With the machine running (DO NOT ADD OIL ALL AT ONCE) Add oil in a thin stream very slowly to emulsify.

Add dried basil, and garlic and blend until smooth.

Taste, if needed add some salt.

Transfer oil to small jar, serve over mixed greens & fruit or the lettuce of your choice, you can add avocado once served!

Cricket Pancakes

Cricket pancakes with strawbarries

Cricket pancakes with strawbarries


- 1 ½ cups all-purpose cricket baking flour

- 3 ½  tsp baking powder

- ¾ tsp salt

- 1 tbsp sugar

- 1 egg

- 3 tbsp butter, melted

- 1 ¼ cups milk

- 1 tsp vanilla


Mix all dry ingredients in a large bowl. Mix melted butter, milk, egg, and vanilla in a separate bowl. Make an indentation in the middle of the dry ingredients, and pour in milk mixture. Mix until the batter is smooth. Heat lightly oiled pan over medium-high. When pan is ready, pour approximately ¼ cup of batter per pancake, and cook until golden brown on each side.

Super Moringa Cricket Mix!

Super Moringa Cricket Power Mix

Super Moringa Cricket Power Mix


- ¼ cup fresh Pineapple

- 1 fresh Banana

- 1 Scoop Moringa Cricket Power Mix

- 8oz Almond Milk


In a blender add ice, milk, water or no liquid, fresh pineapple, and banana (instead of ice you could use frozen Strawberries and Bananas) mix as long as you want, then add 1 scoop of our best seller nutritious and powerful Moringa Cricket Power Mix, blend well and serve!

Cricket Brownie

Cricket Brownie

Cricket Brownie


-          ½ cup butter

-          6 tbsp cocoa

-          Pinch of Salt

-          1 tsp vanilla

-          2 eggs

-          1 cup sugar

-          ¾ cup All-Purpose Cricket Baking Flour


Preheat oven to 350 F. Grease an 8 x 8 in pan. On low heat, melt butter in a medium saucepan, the mix in cocoa and salt, take off heat. Add in the sugar, all-purpose baking cricket powder, eggs, vanilla, and mix until smooth. Pour the mixed batter into prepared pan. Bake for 24 minutes. Check doneness with a toothpick, it should come out clean, the cricket powder brownie may not look fully done, but hey will continue to cook once removed. You don’t want to overcook your delicious cricket powder brownies.

The Incredible Hulk Cornbread!




- 1 Box of Jiffy (or choice cornmeal)

- 1 Egg

- 1/3 cup of milk (milk of choice

- 2 Tablespoon of sugar

- 28 gr Scoop of Moringa Cricket Power


-  Mix all ingredients together, until all lumps are out.

-  Preheat oven at 3500 F

-  Grease 8 x 8 pan with butter of choice.

-  Pour Mix into the pan and bake on 3500 F for 15 to 20 minutes, or until golden brown.

-  For a Southern touch, on top of bread with a fork lightly poke small holes on the Cornbread and allow butter to melt through.

-  Let cool and serve!