30g Dried Crickets
1 tbsp Golden syrup
2 tbsp Soft brown sugar
2 tbsp Caster sugar
1. GRANOLA TIME
Preheat your oven to 150°C.Combine the oats, crickets, golden syrup, soft brown sugar and vegetable oil in a mixing bowl. Using your hands mix the ingredients making sure they are well combined. The mix shouldn’t be gloopy but should be sticky. If necessary, add more golden syrup or oats to achieve a good consistency. Lay some baking parchment onto an oven tray and spread the mix out somewhat evenly across the tray. Bake for around 20 minutes or until golden brown.
Whilst that granola is doing it's thang:
2. PLUM TIME
Slice the plums and remove the stones. Heat up a saucepan, add sliced plums and about 50 ml of water. Cover the pan, bring up to simmer and stew for 10 minutes. Then add the caster sugar and keep the lid off. Let the fruit reduce for another 10 minutes. Stir occasionally to take care that the fruit does not burn at the bottom. Remove the pan off the heat and place on the side to cool down.
Take the granola out of the oven and let it cool for around 5 minutes. Once cooled break it up into small bitesize chunks.
To serve add the stewed fruit to the bottom of a glass or bowl, get a few good dollops of plain or greek yogurt, followed by the cricket granola. If you’re feeling extra fancy, garnish with a mint leaf.
We're always feeling extra fancy. 💃