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A toasted slice of sourdough with cricket peanut butter, banana slices and coconut shavings.

Makes: 400g Peanut Butter

Time: 25 minutes


Peanut Butter:

Blanched Peanuts - 370g

Sea Salt - 2 tsp

Sugar - 1 tsp


Banana - 1


Sourdough Bread


ROAST | 10 - 20 mins

  • Preheat the oven to 180°C fan/200°C/gas 6.

  • Tip the peanuts and crickets onto a large baking tray, and roast for around 10-20 mins – stirring now and again to ensure they don’t catch at the edges or burn.

  • Remove from the oven when golden brown and then leave to cool completely.

BLEND | 5 mins

  • If wanting to make crunchy butter, set a small handful of peanuts aside and lightly crush.

  • Tip the remaining cooled nuts into a food processor and add the salt and sugar. Blend for 4-5 mins, until you’re left with a smooth nut butter. If making crunchy butter add in the crushed peanuts 1 minute before finishing.

  • If you want to loosen the consistency, add 1 tsp of oil and blend again.

SERVE | 3 mins

  • Serve on a toasted slice of sourdough, top with sliced banana and honey.

Cook this recipe with our Ready to Cook Dried Crickets.


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