Thanks to the ever-wonderful Doug at Gossamer Tapestry, I found the recipe!!

Once again, online friends have saved my @ss.  :D


2 1/2 cups flour
1/2 cup honey
3 1/2 tsp baking powder
1 tsp salt
3 Tblsp vegetable oil
1 cup milk
2 eggs
1 cup dry roasted crickets

Grease and flour a loaf pan (9 x 5 x 3 inches). Add all ingredients except crickets in a large mixing bowl. Beat on medium speed for about 1/2 minute or until smooth. Add crickets and stir until well mixed , then pour into the pan. Bake at 350° 40-55 minutes until a toothpick comes out clean when inserted into the center of the bread. Slice while hot. Serve with sweet butter a l’orange.

Sweet Butter a l’orange

1/2 lb. sweet butter, softened
2 Tblsp. grated orange rind (For an added touch, soak the rind in your favorite cordial)

Mix with fork, place in serving dish and refrigerate.

Dry Roasted Crickets

Spread fresh, frozen and cleaned crickets on paper towels on a cookie sheet. Bake at 200° for 1-2 hours until desired state of dryness is reached. Check state of dryness by attempting to crush the crickets with a spoon.

Posted by Gwen Pearson

Writer. Nerd. Insect Evangelist. Have you heard the good news? BUGS!


  1. That looks like a good recipe, especially if I pretend that “crickets” is just a misspelling of “almonds”.

  2. Seriously, I thought I was brave, but I don’t know…

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