bakery, cake, brownie


(That’s a mouthful!)


I discovered this simple and healthy recipe on Instagram and captured it in my photos. (I cannot find the source of this genius ingredient blend but found it worthy of sharing.) The roasted cricket, cauliflower & kale salad is finished with crumbled feta (or vegan cheese) and balsamic vinaigrette.



(SERVES 8-10)


1 1/2 cups zucchini (about one 8” fresh zucchini, trimmed), cut into chunks

3 tablespoons butter, melted (or vegan butter)

3 large eggs (or egg substitute)

1 teaspoon vanilla extract

3/4 cup sugar

2/3 cup unsweetened cocoa powder, Dutch-process or natural

1/2 teaspoon baking powder

heaping 1/4 teaspoon salt

1/4 cup Gluten-Free Oat Flour

2 tbsp.  Gluten-Free Brown Rice Flour

2 tbsp. Cricket Protein Flour

3/4 cup semisweet or bittersweet chocolate chips 

(or vegan chips)



3/4 cup semisweet or bittersweet chocolate chips

1/4 cup heavy cream (or 3 tablespoons vegan milk substitute)



 Preheat your oven to 350°F. Lightly grease a 9” square pan.

To make the brownies: Combine the zucchini, melted butter, eggs, and vanilla in the work bowl of a food processor, and process until smooth.

Add the sugar, cocoa powder, cricket flour, baking powder, salt, oat flour and brown rice flour; process briefly, just until well combined.

Add the chips and pulse several times, to break them up just a bit.

Pour the batter into the prepared pan and bake the brownies for 28 to 32 minutes, until a toothpick inserted into the center comes out clean, 

or with a few moist crumbs clinging to it; you shouldn’t see any sign of wet batter. Remove the brownies from the oven, and allow them to cool completely before frosting.

To make the frosting: Combine the chocolate chips and milk or cream in a microwave-safe bowl or small saucepan. Heat until the milk is steaming and the chips are soft. Remove from the heat and stir until smooth.

 Spread the frosting atop the brownies. Place them in the refrigerator for an hour or so, to set; then store them at room temperature, covered, for several days.



This healthy no-cook, make-ahead oatmeal is loaded with flavor and health benefits like: digestive, heart and immunte support. A healthy immune system starts in the gut. (Crickets to the rescue!) Rolled oats are a heart-healthy, good-for-you carb that keeps you satisfied for a long period of time. 

INGREDIENTS: (for the crumb)

1 1/4 cup rolled o1/2 c oat flour

1/4 c brown rice flour

1/4 c Harmony Cricket Flour

1/2 c coconut sugar/or sugar

1/2 tbsp. Ground cinnamon

1/3 cup butter, cold

1/3 cup Harmony Roasted Crickets.

INGREDIENTS: (for the cake):

1 c oat flour

1/4 c brown rice flour

1/4 c Harmony Cricket Flour

2 1/2 tsp. Baking powder

1/2 tbsp. Ground cinnamon

1/4 tsp. Ground nutmeg

1/4 tsp. Ground cloves

1/3 c. Butter

1/2 c. Coconut sugar/or sugar

1 1/2 tsp. Vanilla extract

1 1/2 tsp. Apple cider vinegar

1 1/4 c. coconut milk

2 medium pink lady/honey crisp apples, peeled, cored, 

diced into small cubes.



• Make the crumb first. Bring the roasted crickets in food processor until fully chopped.

• mix app other ingredients together until it starts to look “crumby” and then mix in the roasted crickets.


 Preheat oven to 345

• Sift the flour mixture, baking powder and spices together in a bowl.

• In another bowl, cream butter and coconut sugar until creamy. Add vanilla, apple cider vinegar and milk and slowly mix to combine.

• Slowly add dry ingredients into the wet mixture to form batter.

• Pour into a prepared tin.

• Evenly top with diced apples.

• Sprinkle the crumb mixture, lightly tap in down to stick together.

• Bake 70-80 minutes or until a knife inserted into the middle comes out clean.


Recipe Inspired by:

@doctorbowl on Instagram