CRICKET PEANUT BUTTER TOASTIE
Makes: 400g Peanut Butter
Time: 25 minutes
Blanched Peanuts - 370g
Sea Salt - 2 tsp
Sugar - 1 tsp
Banana - 1
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.