Paleo Chirp-otle Cricket Tortas!

Paleo Banana-oat Mealworm Muffins with Cricket Flour - Gluten Free!

2 cups cricket flour
2 cups oats
2 1/2 teaspoon baking powder
1 cup confectioners erythritol OR raw sugar
1/4 teaspoon salt
2 egg whites
three small, ripe bananas
1/4 cup hazelnut milk (or milk of choice)
1/3 cup extra virgin coconut oil
1/2 cup toasted mealworms*

*Use frozen mealworms and dry fry them in a pan on the stove top (no oil). For the topping, dry fry the mealworms and coconut together.

Ingredients for topping:
1/4 cup oats
1/4 cup toasted coconut
1/4 cup toasted mealworms
1/2 T butter, softened
2 T brown sugar

Preheat oven to 350 and prepare a 12 cup muffin tin with a bit of coconut oil. Combine flour, oats, raw sugar, baking powder and salt in a large mixing bowl and set aside. Using blender, whisk or kitchen mixer of choice, combine mashed banana, egg whites, hazelnut milk and coconut oil. Pour wet mixture slowly into dry mixture and slowly stir until just evenly saturated, add toasted mealworms. Fold in leftover wet mixture.

To prepare the topping:

Stir together the oats, coconut, mealworms, butter, and brown sugar. Pour muffin batter into muffin tins, and top with oat mixture, and bake until golden brown, checking after 12 minutes. Enjoy!

​1 cup roasted crickets
juice of 2 limes
1 teaspoon cumin
1 teaspoon coriander
½ teaspoon garlic powder
¼ teaspoon salt

Toss thoroughly and set aside, stirring once after 15 minutes. Let marinate total for at least 30 minutes.

½ diced yellow onion
2 ½ tablespoons coconut oil
3 diced chipotle peppers in adobo sauce
2 tablespoons adobo sauce

In a sauté pan, cook onion in oil for approximately 3 minutes on medium-low heat. Once onions are soft, add adobo sauce, marinated crickets and diced chipotles. Stir well. Cook on medium heat, stirring occasionally, until lemon juice has is absorbed/ evaporated, and sauce has thickened. Set aside.

4 corn or almond tortillas (good tortillas make all the difference!)
1 cup grated or sliced smoked cheddar cheese

Oil a sauté pan or hot plate. Place tortillas face up with cheese covering each one and Chirpotle crickets on top. Heat until cheese is melted. Enjoy!