We currently have no products for sale in our store as our bugs are overwintering and we are developing a some new recipes and a range of seasonal products. So watch this space!
As the nights are drawing in and days are darker, we are keeping our little mealworms and buffalo worms nice and cosy in their barn. They even have music playing on grey bleak days!
Just as our happy insects are overwintering, we are gearing up for festive fun by looking at local at seasonal local ingredients for winter warming recipes. During our bugs’ holiday will aim to add a recipe a week to this blog page so do keep popping back.
Until then here is a spinach and apple grasshopper cake recipe!
100ml rapeseed oil
juice and zest from 1 lime
juice and zest from 1 lemon
2 cooking apples peeled and cored
250g baby spinach
100g golden caster sugar
100g white chocolate
1 tsp vanilla extract
1 tsp baking powder
150g SR flour (can be gluten free)
40g freeze dried locusts wizzed into coarse powder (these are grasshoppers that have released a ‘busy’ hormone that makes them a bit bigger hungrier and.. busier)
white chocolate for grating
Pre-heat your oven to 170 C and line a 20×30 baking tray with greaseproof paper. Wash and wilt the spinach in a microwave until soft. Chop and cook the apples in a microwave until soft and then wizz the spinach, apples, juice from the lemon and lime, vanilla extract and ground locusts together in a blender until smooth. In a bowl whisk the eggs sugar and oil together for 3 minutes or until light and fluffy. Add the fruit and spinach puree and mix well. Melt the white chocolate and add this and mix again (not too much).
Sieve flour and baking powder into the mixing bowl and fold in. Pour the mix into a prepared baking tray and bake in preheated oven at 170 C for 25-30 mins. Skewer in centre should come out clean. Allow to cool on wire rack and then decorate with grated white chocolate.
Enjoy a slice with a nice cup of tea!