I wish you could experience how amazing my house smells right now. The aroma of sweet, cinnamon and maple baked graham crackers is absolutely to die for. However, these are anything but normal graham crackers, as you will read in a moment. The first thing you might think when seeing cricket flour in the ingredients is “GROSS!” So stop, stop right there, and hold your horses. Though cricket flour may at first make you convulse, the history and nutritional content may make you think otherwise. Another thing to point out is that baking or cooking with cricket flour does not actually mean you are eating live bugs (though this is typically the thought first into people’s heads). Of course, we are not used to seeing bugs ground into flour here in America, but whole crickets have been (and still are) eaten in foreign countries for decades. Why? Because they are an AMAZING superfood. Not only are they a source of complete protein (12.8 protein content per 100 grams, 1/2 the amount of most meat products), but they are chock full of iron, magnesium, and calcium. Though America seemed to give up entomophagy (the act of eating insects) from the beginning of time, it is said that 80% of of the world’s nations eat 1,000 species of insects (including North, Central and South America, Africa, Asia, Australia, and New Zealand). My graham crackers also use tiger nut flour, which, much like cricket flour, is quite nutrient dense as well, though in some different ways. Not only do tiger nuts have an almost identical micronutrient content when compared to mother’s breast milk, but they also surpass red meat in more than half of its nutrients, in particular the vitamin and mineral content. You may be familiar with the protein and energy bars, EXO and Chapul, both of which are popular for utilizing cricket flour to boost the proteincontent. However, using this foreign flour in the kitchen is both handy and an amazing resource for those on the Paleo diet. Tiger nut flour, which also may be a bit new to you, is relatively new in the Paleo scene as well. With a sweet, nutty taste, tigernuts remind me more of an almond more than anything. However, despite their name, they are not a nut but actually a starchy tuber that grow on the end of Cyperus grass. They are thought to be one of the most ancient sources of nutrition from Egypt that is harvested from the Delta Nile. Interestingly enough, there have been pictures depicted in the 100th, 18th dynasty Theban tomb, where chufa (tiger) nuts are being harvested. It also is said that it was in Spain, that the Moors first began cultivating chufa grass to make a tasty drink out of the ends called “Horchata de Chufa.” Therefore, with all of the history in mind, I thought there would be no better Paleo flour combination than that of cricket and tiger nut, due to them both being both age old foods cultivated worldwide. Of course, it is no surprise to me that I may have a hard time convincing some of you that eating a cracker made with cricket and tiger nut flour would taste anything like a normal graham cracker. However, I can promise you that today’s graham cracker recipe is simply irresistible. Typically when I make recipes for my family, I don’t have a problem not tasting the finished product, let alone the batter. That being said, this recipe had me hooked, and I just had to taste them once finished. Not only that, but my father exclaimed he could “eat the whole plate,” while my mother was equally enthusiastic about my new creation. Lightly sweetened, and with the perfect crunch, these graham crackers are identical in both texture and taste to that of a regular graham cracker. By combining cricket and tiger nut flour, the “nutty” flavor that graham crackers usually have is perfectly duplicated, without the use of an actual nut flour. Pureed green plantain, which acts as a natural binder, is also a food high in resistant starch, and therefore great for GI health. Overall, I cannot say enough things about today’s recipe. Sweet, yet not too sweet, crunchy, but not crumbly, and overall extremely delicious, these protein-packed graham crackers are truly loved by everyone in the family. To order your cricket and (or) tiger nut flour, you can do so through the amazon affiliate links located in the ingredients list, or from Next Millennium Farms by clicking here. As a note, I do realize that cricket flour is on the pricier-side for Paleo friendly flours. However, for those with many food allergies and sensitivities and (or) individuals following an Autoimmune, it is a great low carb option. Not only that, but I have yet to see a recipe that uses ALL cricket flour, meaning it is likely to last in your pantry for quite a while. If you are looking for a trustworthy, organic, and even certified non-GMO source of cricket flour, Next Millennium Farms, as mentioned above is dedicated to providing the highest quality of ingredients. Lead the protein revolution and get your cricket flour today!
Cinnamon Graham Crackers
- 1 cup + 2 tbsp tiger nut flour
- 1/2 cup cricket flour
- 1/4 tsp sea salt
- 1/2 tsp baking soda
- 1 1/2 tsp ground cinnamon
- 4 oz (1/2 cup) green plantain – pureed
- 4 tbsp avocado oil (or) non-hydrogenated palm shortening
- 1/4 cup maple syrup
- 1 tbsp maple sugar
- Preheat oven to 350 degrees.
- In a food processor, puree peeled plantain, maple syrup, and avocado oil until smooth.
- Add tiger nut flour, cricket four, sea salt, baking soda, and 1 tsp cinnamon, letting the food processor run until a smooth dough has formed.
- Line a baking sheet with parchment paper, sprinkle with a bit of tiger nut flour, and scoop dough onto the dusted sheet.
- Sprinkle dough with more flour, and cover with a sheet of plastic wrap, rolling the dough out until 1/8th inch thick.
- Remove plastic wrap, running a wet knife through the dough to make squares and (or) rectangles.
- Score the dough 3 times per square with a fork to create tiny holes.
- In a small ramekin, combine 1 tbsp maple sugar and remaining 1/2 tsp cinnamon.
- Sprinkle cinnamon sugar mixture over graham crackers.
- Place dish in the oven and bake for 20 minutes until sides have browned.
- Allow crackers to cool and become fully crisp, then enjoy!
John 11:25 “Jesus said to her, “I am the resurrection and the life. The one who believes in me will live, even though they die;”
NextMillenniumFarms InsectProtein says
Thank you for an awesome article and recipes! Much appreciated! We cant wait to try them.
Elle K says
Gabriella, this is a great recipe! I was short on maple ingredients so I subbed in honey and coconut sugar respectively, though I really look forward to trying it with maple. I have used cricket flour before, but this was my first time using tigernut flour. While cricket flour can be somewhat gritty and tigernut flour is both coarse and fluffy, I think they work together very well for a graham cracker texture. I am still undecided on whether I prefer the crisper outside crackers or the softer center ones. I guess I will have to make another batch to continue the debate! That should please my coworkers who knowingly tested and approved them. Overall, these tasty graham crackers are a delicious balance of sweet, wholesome, and nutritious.
Hi Elle, thank you very much for the feedback. Overall, did your graham crackers come out ok? Though I tested them many times, I know recipes can come out different when a different person is making them. That being said, I am so glad that you plan on making them again 🙂
Color me intrigued! Gotta try this one!
Sherrie Au says
Is there a substitute for cricket flour? I just can’t bring myself to eat that, and for sure my hubs wouldn’t eat it, LOL